Buttermilk (or Sour Milk) Biscuits
A delightfully delicate and satisfying biscuit recipe that is quick and easy to make. This recipe is the Better Homes and Gardens' "Biscuits Supreme" (Buttermilk version). For making sandwiches you will want to use shortening for the fat so that your biscuit is substantial enough to hold the sandwich ingredients. If you prefer to eat the biscuits separately, try replacing half the shortening with butter for a delicate buttery flavor and texture!Prep Time 10 minutes
Bake Time 10-12 minutes
Oven Temp 450 degrees
Serves 4-8
8 Teaspoons baking powder (2 Tablespoons + 2 Teaspoons)
1 Teaspoon cream of tartar 1 Teaspoon salt
1/2 teaspoon baking soda
4 Teaspoons granulated sugar (1 Tablespoon + 1 Teaspoon)
1 cup shortening
1 1/2 cup buttermilk (sour milk: 1 1/2 Tablespoons lemon juice + addition of enough milk to make 1 1/2 cups)
2-4 Tablespoons melted butter
Step 1Pour buttermilk OR make your own sour milk by putting lemon juice in a measuring cup and adding enough milk to make 1 1/2 cups sour milk.
Step 2Measure dry ingredients (flour, baking powder, salt, baking soda, and sugar) into large mixing bowl. Stir lightly to mix.
Step 3Measure shortening. When measuring shortening you must frequently press the shortening to press out the air pockets that take up space in the measuring cup. Once the measuring cup is full, and all the air is compressed you are ready to level off the shortening. Level the shortening by scraping a flat knife or spatula over the top, scraping off excess. Place the 1 cup of shortening into the bowl with the dry ingredients.
Step 4Cutting in the shortening. Shortening or butter must be cut into the dry ingredients. A
pastry cutter (curved bottom with multiple edges) works great for this. Using a rocking cutting motion, push the pastry cutter into the shortening and stir the pieces lightly to coat with the flour mixture. Turn the bowl slightly and repeat. Continue to do this until there are no pieces of shortening larger than a pea.
Step 5Adding the milk. Make a 'well' in the flour mixture and add the milk. Stir with a large fork just until the dough is forming a ball and begins to clean the sides of the bowl.
Step 6Shaping the dough.
Drop method: The biscuit dough could be dropped directly onto a pan by using a fork or spoon.
Pat in the pan method: You could also pat the dough onto a large, greased baking pan and cut into the desired shapes. This works well if you prefer to make square biscuits, not wanting to throw away excess dough.
Roll method: If you prefer the round biscuits, lightly sprinkle a large, flat surface with all-purpose flour. With lightly floured hands knead the dough 6-10 times by folding the dough in half towards you and pushing into the dough with the palms of your hands. Turn the dough a quarter turn, fold in half towards you and press into the dough with the palms of your hands. Repeat until dough is no longer sticky (no more than 10-12 times). Roll lightly with a rolling pin to a depth of 1/2 - 1 inch thick. Cut biscuits with a large floured cup or biscuit/cookie cutter (I like them about 3 inches in diameter). Place on greased baking pan.
Brushing the biscuits with melted butter before baking gives them a lovely brown color, and a delicious buttery taste!
Bake in 450 degree oven for 10-12 minutes. Let cool slightly before filling or topping with ingredients of your choice.
