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buttermilk biscuits

a recipe by
Chrissy Hackley
Vestal, NY

This is my recipe for biscuits. They are so light, moist, and fluffy! It comes together so fast too! I have been making this for about 15 years. I use dry buttermilk instead of fresh because it is easier for me to have it on hand than fresh. I know there are a million biscuit recipes out there, but these are the best I have ever had! My husband, who self proclaims that he hates biscuits, enjoys these!

serves 9
prep time 10 Min
cook time 10 Min
method Bake

Ingredients For buttermilk biscuits

  • 3 c
    all purpose flour, plus extra for kneading
  • 1/2 tsp
  • 1/2 tsp
    baking soda
  • 1 Tbsp
    baking powder
  • 1/2 c
  • 1 1/4 c
    reconstituted dry buttermilk, according to package directions.
  • 4 Tbsp
    butter, melted for brushing

How To Make buttermilk biscuits

  • 1
    Mix together flour, salt, baking soda and baking powder in a large mixing bowl. Cut in shortening with pastry blender or fork until you get coarse meal.
  • 2
    Make a well, pour in buttermilk. Mix until mostly combined.
  • 3
    Dump out onto a heavy handed floured surface. Press any fly away chunks of dough into the bigger lump. Knead for roughly 2 minutes to get a smooth-ish dough that is holding together.
  • Dough cut, placed on baking sheet that was sprayed with nonstick spray, ready for oven.
    With lightly floured hands press out to roughly 1/2 inch thick. Cut with biscuit cutter and place on greased baking sheet. Take scraps from the cutting and knead it back together, press again to 1/2 inch thick, and cut. Repeat until all dough is used. I get 9 biscuits, but you may get more or less depending upon the circumference of your biscuit cutter.
  • Baked up golden brown biscuits
    Preheat oven to 450°F. Place baking sheet of biscuits in hot oven and bake 10-12 minutes, until golden brown. Brush a little melted butter over tops. Remove from baking sheet to a plate. Serve!
  • 6
    Note: if using fresh buttermilk instead of dry, you will need more, up to about 1/2 cup, of the buttermilk. I have only used low fat buttermilk when I can get some, which is a bit thinner than the yummy full fat. If you use full fat, you might need more buttermilk.
  • This is the dry buttermilk that I get.
    Note: I usually mix the dry buttermilk with water the night before and let sit, covered, in fridge over night to help lumps dissolve. If you dont have the time for this, mix the dry buttermilk, measured out according to package directions for 1 1/4 cups, in with the flour before cutting in shortening. Then add the 1 1/4 cups of water after cutting in the shortening.

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