Buttermilk Biscuits. Chef John's Buttermilk Biscuits Chef John's Buttermilk Biscuits. After baking hundreds of Southern buttermilk biscuit recipes, our Test Kitchen landed on this winning recipe for Our Favorite Buttermilk Biscuits. This no-fail biscuit recipe will make you look like a pro, even if this is your first attempt at biscuit-making.
Cut in shortening until mixture resembles coarse crumbs. Add buttermilk; stir just until the dough clings together. Generously brush the tops of biscuits with buttermilk. You can have Buttermilk Biscuits using 5 ingredients and 7 steps. Here is how you make that.
Ingredients of Buttermilk Biscuits
- Prepare 3 cups of White Lily self-rising Flour.
- You need 1/2 cup of Crisco shortening.
- It’s 1 tbsp of baking powder.
- It’s 3/4 cup of buttermilk.
- You need 1/2 stick of butter (melted).
Transfer biscuits to a wire rack to cool. These Classic Southern Buttermilk Biscuits are light, tender, and the perfect match for a slice of ham, melted butter and honey, your favorite jam, or smothered in country gravy! More tips for making perfect homemade biscuits. The butter and buttermilk should be cold and used straight from the fridge.
Buttermilk Biscuits instructions
- Preheat oven to 500 degrees.
- In large mixing bowl sift flour with baking powder. Cut in the shortening and work in with hands until you have beads of flour mixture..
- Add buttermilk into flour mixture. Stir with wooden spoon until all flour is wet. Again work with hands to until dough is ready to pour out and cut..
- Place dough on floured surface and either press out or roll with rolling pin to about 3/4 inch tall. Cut with biscuit cutter and place on greased cookie sheet. Place biscuits next to each other for maximum rise..
- I allow biscuits to rest for 5-10 minutes prior to popping in oven. Bake for 15 minutes until golden brown..
- When you first pull out of oven brush with melted butter. Enjoy..
- I know some will ask why use self-rising flour and then add baking powder. I have found through testing that this recipe gives maximum rise and tenderness to the biscuits. You may find through your own trial and error that you prefer less rise and/or a more firm biscuit..
The visible bits of cold butter throughout the dough is what creates the flaky layers and rise. Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern. I am the first one to commit the sin of using a food processor (lol) but I find it works very well.