Name: Buttermilk Biscuits Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 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

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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 Recipe

Recipe by Jason Hill – CookingSessions.com

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Prep Time 30 mins

Cook Time 15 mins

Total Time 45 mins

Course Breads, Breakfast

Cuisine American

Servings

Ingredients

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

Instructions

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)!!