Fluffy Buttermilk Biscuits

By ezunich

Ingredients

• 3 1/2 self-rising wheat flour
• 2 1/4 baking powder
• 2 1/4 tsp sugar
• 1/4 cup shortening
• 1/4 cup butter, chilled and cut in to pieces
• 1 1/2 cups buttermilk
• 1/2 to 1 cup self-rising wheat flour
• 1 tbs butter, melted

Details

Servings 18

Preparation

Step 1

1. Combine first 3 ingredients until well blended. Cut in shortening and chilled butter with a pastry blender or a fork until crumbly. Add buttermilk, stirring just until dry ingredients are moistened.

2. Turn dough out onto a well-floured surface; sprinkle with 1/2 cup self-rising flour. Knead 20-25 times, adding up to 1/2 cup additional flour until dough is smooth and springy to touch.

3. Pat dough into a 3/4 inch thick circle (about 8 1/2 inches round). Cut dough with a well-floured 2 inch round cutter, making 12 biscuits. Place on ungreased baking sheets. Knead remaining dough together 3 or 4 times; repeat procedure, making 6 more biscuits. Lightly brush tops with melted butter.

4. Bake at 500° for 9 to 11 minutes or until golden.


Rosemary biscuits: stir 2 to 3 tsp chopped fresh rosemary into dry ingredients. Proceed as directed.

Parmesan-pepper biscuits: stir 1/2 cup Parmesan cheese and 2 tsp pepper into dry ingredients. (Less flour will be required while kneading)