Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, buttermilk biscuits. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Buttermilk Biscuits is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Buttermilk Biscuits is something that I’ve loved my entire life. They are fine and they look fantastic.
These Easy Buttermilk Biscuits are incredibly soft, tall, flaky, and buttery. Serve these with some jam, gravy, or your topping of choice for an easy and delicious breakfast! These homemade buttermilk biscuits are soft and buttery with hundreds of flaky layers!
To get started with this recipe, we have to first prepare a few ingredients. You can have buttermilk biscuits using 5 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Buttermilk Biscuits:
- Take 3 cups White Lily self-rising Flour
- Take 1/2 cup Crisco shortening
- Prepare 1 tbsp baking powder
- Prepare 3/4 cup buttermilk
- Take 1/2 stick butter (melted)
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Instructions to make Buttermilk Biscuits:
- 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.
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