Buttermilk Biscuits
Ingredients
- 4 cups sifted flour
- 1 tsp salt
- 1 tsp baking powder
- 3/4 cup shortening or Crisco butter
- 1/4 tsp soda
- 3/4 cup buttermilk
Step-by-Step Instructions
- Preheat oven to 450 degrees.
- Sift flour once, measure and sift again with salt, soda and baking powder.
- Cut in the shortening using a pastry cutter or fork until the mixture resembles coarse crumbs, then add buttermilk gradually to form a soft dough.
- Turn out onto lightly floured board, roll out to about 1/2-inch thickness and cut with biscuit cutter.
- Place biscuits on ungreased baking sheet and bake for 15 minutes or until golden brown on top.
Common Problems and Solutions
Q: Why are my biscuits tough instead of fluffy?
A: You're likely overworking the dough. Mix just until combined and handle the dough as little as possible. Overworking develops the gluten and makes biscuits tough.
Q: Why didn't my biscuits rise?
A: Check that your baking powder and baking soda are fresh (not expired). Also make sure your oven is fully preheated to 450 degrees before baking.
Q: Can I make the dough ahead of time?
A: Biscuit dough is best made fresh, but you can cut the biscuits and freeze them unbaked. Bake frozen biscuits straight from the freezer, adding 2-3 minutes to the baking time.
Tips and Techniques
Don’t twist the biscuit cutter when cutting - press straight down and lift up. Twisting seals the edges and prevents the biscuits from rising as high. For extra flaky biscuits, you can fold the dough over itself 2-3 times before cutting.
Ingredient Substitutions
- buttermilk: regular milk mixed with 1 tablespoon lemon juice or vinegar
- shortening: cold butter, cut into small cubes
- all-purpose flour: self-rising flour
Equipment Needed
- biscuit cutter or round cookie cutter (2-3 inch diameter)
- pastry cutter or fork
- rolling pin
- baking sheet
Historical Context
Buttermilk biscuits are a Southern staple, originally made from the tangy liquid left over after churning butter. In Cajun country, they’re served for breakfast with sausage gravy or alongside main dishes to soak up rich gravies and sauces.
