American Buttermilk Biscuits
Basic Buttermilk Biscuits recipe
Yield
18 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
sugar
|
|
| 4 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 4 | tablespoons |
butter
|
|
| 2 | large |
eggs
lightly beaten |
|
| 1 ½ | cups |
buttermilk
|
|
| 1 | x |
vegetable shortening
spray, and corn-meal for coating pan |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 15 | ml |
sugar
|
|
| 2E+1 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 6E+1 | ml |
butter
|
|
| 2 | large |
eggs
lightly beaten |
|
| 355 | ml |
buttermilk
|
|
| 1 | x |
vegetable shortening
spray, and corn-meal for coating pan |
*
|
Directions
Preheat oven to 400℉ (200℃) F.
In a food processor or a large bowl, mix 3 cups of the flour with salt, sugar, baking powder and baking soda.
Cut the butter into the dry ingredients until the mixture is textured like cornmeal.
Separately mix the eggs with the buttermilk, and stir all but 2 tablespoons of this liquid into the dry mixture.
Mix just enough to make a uniformly moistened dough.
Dust a clean work surface with ½ the remaining flour, and turn the dough out onto the floured surface.
Sprinkle the top with the rest of the flour, and with floured hands, gently push the dough into a circle about ½ inch thick.
Cut with a 2 or 3 inch biscuit cutter, and place biscuits close together on a grease and cormeal coated cookie sheet.
You will get about 12 biscuits.
Brush the tops of the biscuits with the reserved buttermilk egg mixture.
Bake in the preheated oven until puffed and brown, about 15 minutes .
Cool for a few minutes before serving.
