Ingredients
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Wheat Flour – 2 cups (250 g)
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Baking Powder – 4 tsp
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Baking Soda – ¼ tsp
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Salt – ¾ tsp
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ButterChilled and cubed– 2 tbsp
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ShorteningChilled and cubed– 2 tbsp
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ButtermilkChilled– 1 cup (240 ml)
Recipe
Recently I tried making Alton Brown’s recipe for Southern biscuits and so far it’s my favorite buttermilk biscuit recipe. The biscuits turn out tall and flaky, but crispy on the outside. Overall, the recipe is very easy to follow and the result is delicious!
In his recipe the chef suggests using a 2-inch cutter, which is great for serving the biscuits with jam, for example. But using a larger one will also give you the opportunity to make delicious breakfast sandwiches from these biscuits.
Steps
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1
Done
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In a large bowl, combine all the dry ingredients. Rub the butter and shortening into the flour mixture using your fingertips. Proceed until it looks like crumbs. |
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2
Done
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Pour the buttermilk in the center. Mix, so everything comes together. You'll get a very sticky dough. |
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3
Done
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Flour a countertop. Place the dough on it. Sprinkle with flour. Fold the dough over itself for about 5 times. Press so the layer is 1-inch thick. Using a 2-inch cutter cut out the biscuits. Then cut out the biscuits from the leftovers, but try to work the dough as little as possible. Otherwise, the biscuits won't be light. |
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4
Done
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Place the biscuits onto a baking sheet and bake at 450 °F (230 °C) for 15–20 minutes. The biscuits should become tall and light golden on top. |
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