I’ve gotta admit that whenever we’re on vacation, I always like to go to the local’s breakfast joint and order their buttermilk biscuits and gravy. It’s a bit of a tradition, though not the healthiest choice.
This flaky buttermilk biscuits recipe is perfect for making Southern biscuits and gravy, or you can serve them as a dessert with fresh berries and whipped cream. Either way, they make a great addition to your breakfast menu!
Since this is one of my favorite dishes, I thought I’d try out Cook’s Illustrated’s biscuit recipe. These flaky biscuits taste terrific with my country sausage gravy!
Buttermilk Biscuits RecipeRecipe by Jason Hill – CookingSessions.com
- 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 14×18 inch rectangle and roll with a floured rolling pin until it’s about 1/4-inch thick.
- Now, fold into thirds to form a 4×6 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)!!