AIMEE'S DELICIOUS SOUTHERN BUTTERMILK BISCUITS
For years I have tried to make the perfect biscuit. My Mother and Grandmothers always made these beautiful, fluffy, moist biscuits. Sometimes mine would be pretty but a little dry; or moist but not so pretty. I played around with milk, cream, heavy whipping cream, all-purpose and self-rising flour; butter or shortening or both? My Grandmother told me that buttermilk was the “secret,” as was using shortening. Finally, I figured out that Grandmother was right ... buttermilk is needed to make delicious biscuits, and I like self-rising flour with a little bit of baking powder added to it. I also found that the combination of shortening and butter creates a delicious, moist, beautiful and fluffy biscuit! Worth the years of practice! And remember, “less is more” when it comes to handling your biscuits. Don’t over-mix or “handle” them too much.
- 2 cups self-rising flour
- 1/4 t. baking powder
- 1 Tablespoon sugar
- 1/4 cup shortening, chilled
- 2 Tablespoons butter, chilled
- 3/4 cup buttermilk
- 2 Tablespoons butter, softened for topping
Preheat oven to 450. Mix flour, baking powder and sugar together with a fork to combine. Add butter and shortening and mix until it resembles small peas. You will know that you have incorporated the shortening then. Make a little “hole” in the center of the mixture and add your buttermilk. At this point, I just mix with my hands, but you can use a fork. The key to light, fluffy biscuits is not over-mixing your dough. Turn the dough out onto the counter that you have sprinkled with flour. Lightly knead the dough then roll it out to your desired thickness, and using a floured, small juice or shot glass, or a floured biscuit cutter, cut the biscuits and place onto a baking stone or baking sheet. Spread softened butter on top of each biscuit and bake for 15-19 minutes, being careful not to burn. Enjoy!