I’ve gotta admit. Whenever we’re on vacation, I always like to go to the local’s breakfast joint and order their biscuits and gravy. It’s a bit of a tradition, though not the healthiest choice. Since this is one of my favorite recipes, I thought I’d try out Cook’s Illustrated’s famous buttermilk biscuits recipe. These flaky buttermilk biscuits taste terrific with my country sausage gravy, or you can serve them Tasty N Sons style with fresh berries and whipped cream. Either way, they make a great addition to your breakfast menu!
- 2 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons vegetable shortening, chilled
- 1 stick unsalted butter, chilled and sliced thin
- 1/3 cup flour, for dusting work surface
- Cooking spray, for work surface
- 1 1/4 cups cold buttermilk
- Preheat oven to 450 F.
- In a large bowl, mix together the flour, baking soda, baking powder and salt. Add the shortening until it resembles coarse crumbs.
- Toss in the butter and press into small pieces with the flour between your fingers. Freeze 15 minutes.
- Using some Pam spray, coat your work surface well. Sprinkle with some extra flour lightly and wipe so the flour coats the spray.
- Add most of the buttermilk to the flour, reserving 2 tablespoons. Stir and form into a ball and make a "shaggy dough."
- Place dough onto your work surface, dust with a bit more flour, and work into a ball.
- Shape dough into a 14x18 inch rectangle and roll with a floured rolling pin until it's about 1/4-inch thick.
- Now, fold into thirds to form a 4x6 inch rectangle. Rotate 90 degrees and dust, roll and fold again.
- Now roll dough into a 10-inch, 1/2-inch thick square. Flip over and cut into rounds with your biscuit cutter.
- Place on ungreased baking sheet. Repeat cutting rounds with remaining dough.
- Brush a bit of melted butter onto the biscuits and bake about 15 minutes or until golden brown. Let cool and serve with sausage country gravy (see my separate recipe)!!
Video instructions by Jason Hill / CookingSessions.com
Copyright 2014 CookingSessions.com