Buttermilk Biscuits - Master Cookbook Recipe # 103

Name: Buttermilk Biscuits - Master Cookbook Recipe # 103
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8-10
Cuisine: Southern
Ingredients: 2 cups self-rising flour (plus extra for the counter); 1 pinch baking soda; 1/4 cup vegetable shortening (Crisco); 1-1/8 cups whole buttermilk (thick); 2/3 cup milk or low-fat buttermilk

The combination of tangy whole buttermilk and vegetable shortening creates a rich flavor and a beautiful rise that you just can't get from a store-bought can.

This is recipe #103 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 15 minTotal time: 25 min

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Ingredients

2 cups self-rising flour (plus extra for the counter)
1 pinch baking soda
1/4 cup vegetable shortening (Crisco)
The Liquid:
1-1/8 cups whole buttermilk (thick)

Option Liquid Ingredient

2/3 cup milk or low-fat buttermilk

Instructions

Cut in the Fat: In a large bowl, combine the self-rising flour and shortening. Use a fork or pastry blender to work the shortening into the flour until it is the size of small peas.
Mix: Add the pinch of baking soda, then gradually pour in the buttermilk. Stir until no dry flour remains and you have a thick, soft dough.
Knead: Sift a good amount of flour onto your counter. Place the dough on the flour and sift more over the top. Gently knead the dough 4 to 7 times.
Shape: Pat the dough out until it is 3/4 to 1 inch thick. Cut your biscuits and place them into a greased pan.
The Secret Touch: Gently pat the tops of each biscuit with a little extra buttermilk before putting them in the oven.
Bake: Bake at 500°F for 15 to 20 minutes until golden brown.

Notes

Tammy’s Tips:

Choose Your Temp: Baking at 500°F (Granny's way) browns the biscuits faster and creates a softer crumb inside. If you prefer Mama’s way, bake them at 450°F.
Buttermilk Quality: Not all buttermilk is the same! Some brands are much thicker than others, so always add your milk gradually until the dough reaches the right consistency.