I say skip them both and use a cheese grater instead. Most people use a pastry cutter to combine the butter with the dry ingredients in a buttermilk biscuit recipe some people use a food processor. For some reason twisting the cutter just feels right, but when you do the edges of the dough are sealed, preventing maximum rise. If rule #1 of making buttermilk biscuits is don’t overwork the dough then rule #2 is don’t twist the cutter. Southern Living suggests that 15 stirs is the perfect number of times to stir your dough, but because the dough starts to really come together at the end and becomes a little difficult to stir, I say 15-18. The cardinal rule of buttermilk biscuit making is don’t overwork the dough, but it is possible to under-work it.
Of course biscuits aren’t a health food, but I generally try not to use shortening unless absolutely necessary. I also chose to skip shortening in this recipe, which is really just a matter of personal preference. If you would prefer to use unsalted butter just add 1 teaspoon of table salt to the flour mixture. Most biscuit recipes call for unsalted butter, but a recipe that calls for unsalted butter also calls for me to make an additional trip to the grocery store, which I’m not interested in. I chose to use a buttermilk substitute instead of the real thing, adding a small amount of vinegar to milk and letting it sit for about 10 minutes. Don’t be nervous, I’m here to guide you step by step.īuttermilk is (of course) the key ingredient in buttermilk biscuits, but I never have it on hand and when I do buy it, half the bottle ends up going bad before I can use it. My goal was to develop a fool-proof recipe that was delicious, flaky, relatively simple, and made with ingredients you most likely already have on hand, and this recipe ended up being one of my new favorites.Ĭanned biscuits are easy and all over Pinterest, but if you’ve never made homemade biscuits before I dare you to make these and taste the difference.
While on the search for the perfect fool-proof buttermilk biscuits from scratch, I studied more than 20 different recipes, watched more videos than I can remember, and thought way more about biscuits than any one person should. Once you start looking for the perfect buttermilk biscuit recipe you’ll find yourself caught in the middle of many arguments: shortening vs. When I think of classic homemade buttermilk biscuits I think buttery, flaky, and simple… but if you’re familiar with the process of making homemade biscuits you’ll know it’s not always quite so simple.
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