Starting the "Not the Perfect Cook, 'How To' Series," today we're starting with how to make good old, southern buttermilk biscuits!
AIMEE FORTNEY'S DELICIOUS BUTTERMILK BISCUITS
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
1/2 teaspoon baking powder
1 Tablespoon sugar
¼ cup shortening, chilled
2 Tablespoons butter, chilled
3/4 to 1 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!
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