The Best Homemade Biscuits
Ok, folks, I have finally DONE it!! The best homemade biscuits I have ever made. It took a lot of failures and hockey puck like biscuits, but I can make a perfect buttermilk biscuit thanks to themerchantbaker. I have made these several times and they come out perfect each time. They are so good my husband requests them almost every weekend. I have never been able to produce a light, fluffy and yet tasty biscuit. I do mean never. If you have the same problem give this recipe a try.
I forgot to put the buttermilk in the photo…sorry.
First whisk together the dry ingredients. Then cut in the butter and shortening.
You can use a pastry blender or your fingertips. If using your fingers be careful and work quickly so you don’t melt the fats. You want them to stay cold.
Make a well in the center of the dry ingredients and pour in the buttermilk. Working from the outside start bringing the flour into the buttermilk very gently just until it starts to come together. Do not vigorously stir the mixture like a cake batter. The dough will be somewhat wet and sticky.
Flour a clean surface generously. Keep extra flour on hand so you can add as you knead the dough. Flour your hands, bring the dough together and start lightly folding the dough in half. Gently knead by turning and folding. Do this about 6 to 10 times until the dough comes together and is beginning to feel smooth.
Please excuse my wrinkled hands. These photos sent me screaming to the store to purchase those lovely yellow rubber cleaning gloves. Yikes!
Pat the dough out to about 1″ thick. Cut as many biscuits as you can on the first roll out. To cut use floured cutter, push straight down and DO NOT TWIST to release. Reform the dough very gently and cut more biscuits. The second cutting may not rise as much as the first.
Turn the biscuits upside down and place on a parchment-lined baking pan. Brush the tops with buttermilk and bake for about 15 minutes.
Oh, my gosh how perfect do these babies look???
Give this recipe a try, you will not regret it!
Yields 6-8 tall, large biscuits
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 Tablespoons salted or unsalted butter (cold and cut into cubes)
- 2 Tablespoons shortening I use non-hydrogenated
- 1 cup cold buttermilk
- extra buttermilk for brushing tops
Preheat oven to 450 degrees F.
In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
Using a pastry blender or your fingertips, quickly cut shortening and butter into flour mixture until combined until you have various sizes no larger than peas. This should also take less than a minute.
Make a well in the center of the flour and pour in the buttermilk.
Working from the outside in, bring the flour into the center with a large spoon, scooping and turning bowl until the buttermilk is incorporated into the flour. (Use a light hand here, we are simply gently tossing the flour together with the buttermilk until it's combined)
Turn the wet sticky dough out onto a well-floured surface. Keep a small pile of extra flour on hand to add to your surface or your hands as needed.
Flour your hands and bring the dough together, then lightly fold it in half in a gentle kneading motion.
Do this about 5-7 times until your dough comes together and is beginning to feel smooth.
Pat dough out to about an inch thick.
Using a floured cutter, cut the dough into desired sizes.
Turn biscuits upside down and place onto an ungreased baking sheet, close together but not touching.
Brush tops with a little buttermilk
Bake until they have risen nice and tall and are golden brown on top, about 15 minutes. Serve warm.
I have found that it's a MUST to use White Lily flour in this recipe. I have tried other flours and they have come out tough and less flavorful.
Recipe from themerchantbaker