BUTTERMILK BISCUITS FROM SCRATCH
WHAT YOU WILL NEED:
2 cups of White Lily Self Rising Flour
1/2 cup of White Lily Self Rising Flour for dusting
1/4 cup of vegetable shortening
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1/2 stick of butter
3/4 cup of Buttermilk
Sift your flour to ensure there are no lumps
With a blending fork or pastry cutter, cut in the butter and vegetable shortening until it resembles coarse sand; making sure to evenly distribute the fat into the flour. (You cannot over mix at this point so take your time).
Once your fat has been evenly distributed, add your buttermilk to the flour and using the tines or the tip of the fork using a scraping motion to moisten the flour. You want to form a shaggy dough. (Be careful…you don’t want to over mix at this point as you will begin to form more gluten and the biscuits will become dense.) Once you have a shaggy dough, drop it onto your floured surface. I use 1/2 c of flour for my surface.
Using the flour, gently use your hands to press the dough so that it comes together. Press down gently to form a rectangle. Use a bench scraper to fold your dough on either side like a book; press down to make another rectangle and repeat the process approx. 5 times.
By the time you fold your dough over the last time, use your bench scraper and cut the dough in half and stack the dough on top of each other. Press the dough down again, fold it over like a book one last time, cut it with the bench scraper, stack it and press it down until you have a dough that is about 1 inch thick or to your desired thickness.
Use some vegetable shortening or butter to grease up your baking pan. Preheat your oven to 475 degrees.
BACK TO THE BISCUITS:
Use whatever left over flour that is on your surface and flour your biscuit cutter. Press the biscuit cutter down on your dough. DO NOT TWIST YOUR BISCUIT CUTTER AS IT WILL SEAL THE BISCUIT AND WILL PREVENT IT FROM RISING.
After you cut out your biscuits, place them in your greased baking pan making sure that they touch so they bake nice and tall. Using the rest of the biscuit dough scraps, press it down together and cut out more biscuits until you have used all of the dough. Remember that each time you need to press down your biscuit scraps the more gluten you will form and the biscuits will still come out good but not as soft as the first ones did. The goal is to get as many biscuits you can in the first try. They still taste good though so don’t waste a thing.
I like big ole biscuits so my first cut gave me 4 biscuits.
Once your biscuits are all in the pan, you can brush them with either melted butter or buttermilk and bake them in the oven at 475 degrees for 12 minutes.
Once the biscuits are done, brush them with butter on both sides. Cover them with a tea towel to keep them warm until they are ready to be served.
I like eating my biscuits with butter and jelly.
This sure does bring back memories of summers at Grandmother’s house.
I hope you guys have enjoyed this video. Don’t forget to LIKE, SHARE and consider subscribing to my channel.
How do you like your biscuit? Do you have anything special you do to your biscuit recipe? Let me know in the comments below.
Until next time…
From my kitchen to yours…
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