SOFT AND FLUFFY BUTTERMILK BISCUITS
TRUDY A MANN
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- 4 tsp
- baking powder
- 1 Tbsp
- 1 1/2 tsp
- 4 c
- all purpose flour
- 3/4 c
- crisco butter flavored shortening, cold
- 1/4 c
- butter or margarine, cold
- 1 1/2 - 2 c
- buttermilk, more or less depending on your altitude
1In a large bowl, combine all the dry ingredients, flour, sugar, salt and baking powder.
2Add the shortening and butter, cut into flour with a Pastry Cutter or two forks until the mixture resembles small peas.
3Beat the egg and add the buttermilk to the flour at the same time, Combine just until well mixed, do not overwork.
4Roll out the dough to about 1" thick, cut biscuits into rounds Place on cookie sheet or skillet brushed with Crisco. Brush tops of biscuits with butter before baking.(Tip: Sometimes I pat the dough out into a big square and cut them with a knife or pizza cutter, I cut the dough into a square shape, this way you use all the dough and have no scraps, (Who said biscuits have to be round???)
5Bake in a preheated oven at 450* degrees until golden brown, rotate the pan halfway through baking time to insure even browning. Mine took about 18-20 minutes to brown.