SOUTHERN FLAKY BUTTERMILK BISCUITS
There are plenty of recipes on biscuits. This is my take. The big difference for me is that I didn't want to buy unsalted butter just for making them, so I adjusted the salt added to account for the salt in the butter. This works out to be a great combination. If you use unsalted butter, add 1/4 teaspoon of salt to the recipe. The secret to success for biscuits is to work the dough as little as possible and keep the fats cold (10-20 minutes in the freezer). Also, make sure to use the middle to upper rack in your oven. Otherwise, the biscuits won't rise.
Provided by PJ991092
Categories Breads
Time 35m
Yield 8 biscuits, 8 serving(s)
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 450.
- 2. Combine the dry ingredients and mix to distribute everything.
- 3. Add butter and shortening (all cubed) and quickly break up the fats with your fingers until there are no large pieces.
- 4. Add in butter milk and stir just enough to combine.
- 5. Turn out dough until floured surface and fold 5-6 times.
- 6. Press out so dough is about 1" thick.
- 7. Use a 2-inch cutter to cut out the biscuits. Place them on a cookie sheet just touching each other.
- 8. Reform dough and continue to cut out biscuits.
- 9. Bake for 10-12 minutes until lightly golden.
Nutrition Facts : Calories 180.9, Fat 6.7, SaturatedFat 2.8, Cholesterol 8.9, Sodium 424.3, Carbohydrate 25.9, Fiber 0.8, Sugar 1.6, Protein 4.3
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