Buttermilk Biscuits

Making Buttermilk Biscuits is so easy.  This is my God Mother’s recipe that I was lucky enough to be passed on to me.  I make these biscuits for breakfast on the weekends, or to make breakfast sandwiches that I freeze.  These biscuits are flavorful and fluffy.  They also re-heat well.  Using self rising flour, makes the biscuits rise to a fluffy biscuit.

To see my available Party Label Bundle Downloads, click here:  https://majorgates.com/product-category/party-bundles/

Only a few ingredients are necessary for buttermilk biscuits and it can be easily doubled.  Also, you can use regular buttermilk or powdered cultured buttermilk blend.  I usually use the powdered kind, so I don’t have to worry about using the rest of the buttermilk before it spoils.  Powdered buttermilk lasts for years (2-4yrs), so if you don’t have a lot of room in the fridge and use buttermilk sporadically, powdered buttermilk might be a good option for you.

 

Don’t Forget To Follow Me On Pinterest!

 

For more delicious recipes, visit my Recipes section here:  https://majorgates.com/category/recipes/

For another great recipe, try my easy Breakfast Burritos here:  https://majorgates.com/recipes/breakfast-burritos/

 

 

Ingredients

• 3 cups of Self Rising Flour (divided) – 2 cups initially and then 1 cup after refrigeration; additional flour needed for rolling
• 1/2 Tablespoon of Baking Powder (1 1/2 teaspoons)
• 5 Tablespoons of Vegetable Shortening (like Crisco) – the solid and does not have to be exact when measuring
• 2 teaspoons of Sugar
• 2 cups of Buttermilk or 2 cups of water with 8 Tablespoons of powdered cultured buttermilk blend
• 1/2 stick of butter (melted to top the biscuits)

 

Supplies

• Mixing Bowls
• Baking Sheet
• Parchment Paper
• Measuring Cup – I like the glass measuring cups because they go well between the microwave and dishwasher and don’t get any staining like the plastic ones.
• Measuring Spoon
• Large Spoon
• Pastry Brush
• Biscuit Cutter – I use 4 inches for my biscuits
• Rolling Pin

 

Directions For Buttermilk Biscuits

• Start by making the buttermilk if you are using powdered buttermilk.  Follow the directions on the package.  So for this recipe, use two cups of water and 8 Tablespoons of powdered buttermilk and mix with a whisk until well blended.  Then sit in the freezer for about 10 minutes.

 

• Next, add the flour, baking powder, sugar and vegetable shortening (like Crisco) in a large bowl with a fork.  Keep in mind that the measurements for the Crisco do not have to be exact.  So you want to mash and mix the mixture until well blended.

 

• Then, add in 1 cup of buttermilk and mix in.  Afterwards, add in the rest of the buttermilk (another cup) and mix well with a large spoon.  Then place the bowl in the refrigerator for about 15 minutes.

 

• Pre-heat the oven to 400° degrees Fahrenheit, while the dough is chilling.  After the dough is chilled, add in another cup of flour and mix in.  Add in more flour if needed, a few Tablespoons at a time until mixture is firm enough to transfer to a floured surface.

 

• Flour the surface and rolling pin with more flour.  Then roll the dough to about 1 inch thick.

 

• Next, cut the biscuits with a biscuit cutter.  I recommend 3 1/2 to 4 inch biscuits, especially if you will be making breakfast sandwiches.

 

• Then, place the cut biscuits on parchment paper and bake for 15 – 20 minutes.

 

• Make sure you check on the biscuits after 15 minutes and determine the level of brownness you want the biscuits to be.  For lightly brown biscuits, bake for another 3-5 minutes.

 

• Next, melt a half stick of butter in a small bowl (about 30 seconds in the microwave).  Then brush the tops of the biscuits with the melted butter.  You could also brush the center of the biscuits by gently opening them if you love a buttery biscuit.

 

• The buttermilk biscuits are done!  Serve warm as is or make delicious breakfast sandwiches.  To re-heat, place on a cookie sheet in a cold oven and heat to 225° F.  Once the oven pre-heats, check to see if they are warm or leave in the oven for another 5-10 minutes or until warm.

 

• These biscuits freeze well and re-heat well.  I use the biscuits to make homemade breakfast sandwiches for my kids.  In the morning, they just grab one from the freezer and heat up in the microwave for 1 minute wrapped in a paper towel, flip over and heat for another minute.  I like to make spicy chicken biscuit, bacon, egg and cheese biscuits, ham and cheese biscuits, and sausage, egg and cheese biscuits.

 

 

For another great recipe, try my Churros Balls here:  https://majorgates.com/recipes/churros-balls/

 

To see my available Jeopardy/Trivia Party Downloads, click here:  https://majorgates.com/product-category/jeopardy-trivia/