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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!
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Ingredients for Buttermilk biscuits:
- Require 2 cups - all-purpose flour
- Make ready 1 tbsp baking powder
- Need 3/4 tsp of salt
- Get 1/2 tsp for baking soda
- Make ready 5 tbsp - vegetable shortening (Crisco), chilled
- Make ready 1 cup - milk
- Provide 1 tbsp of vinegar or lemon juice
Classic buttermilk biscuits are a staple in my household. Quick, easy, and light as a feather, they can be served for breakfast, lunch, tea, dinner Classic buttermilk biscuits are a staple in my household. Warm and fluffy Buttermilk Biscuits are often the crown jewels of a great holiday feast. But you don't need an advanced degree in southern cooking to be able to make great buttermilk biscuits.
Buttermilk biscuits start cooking:
- Preheat oven to 225°C (or 425°F).
- Combine milk and vinegar/lemon juice and let stand for 5–10 minutes to make buttermilk.
- Meanwhile, sift together flour, baking powder, salt, and baking soda.
- With a pastry blender, cut in the shortening until the mixture forms coarse crumbs. You can substitute butter or bacon lard for some of the shortening if you want.
- Add buttermilk from step 2, toss with a fork until blended together into a soft dough.
- Turn dough onto a lightly floured surface, kneading it lightly, and folding it into itself a few times to make layers. Roll to 1½-2 cm thickness and use a glass lightly coated with flour to cut out the biscuits. Gather the trimmings and repeat forming and cutting.
- Place the biscuits on a baking sheet, about 2 cm apart, and bake for 20 minutes, until golden brown.
Buttermilk Biscuits are an amazingly flaky, buttery addition to any meal. These biscuits are about as buttery as they can get. We love them on their own, but slather them with homemade sausage gravy and. Although I used unsalted butter and added smoked sea salt on top and herb butter instead of egg wash. Butter is what helps give these biscuits their flaky layers.
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