Buttermilk biscuits are an art form, you need to make these a couple of times and tweak the recipe with relation to your oven, humidity, and elevation. This recipe comes from the old PBS Cajun Chef, Justin Wilson. You want the biscuits to be super fluffy and golden brown. Also, heat is the enemy. The shortening will work in your favor a bit more than butter. But once the butter is melted, it’s over. Refrigerate the bowl and drys after sifting, this will help the grated butter or shortening from melting.
Why it works:
Yield: 9 biscuits
Time: 1 hour
Reference:
Equipment:
Large Mixing Bowl
Pastry Cutter
Large cutting board or pastry mat
Sheet pan lined with parchment paper
Pastry brush
Ingredients:
2 cups of all-purpose flour.
3 teaspoons of baking powder.
1/2 teaspoons of salt.
1/2 teaspoons of baking soda.
2 tablespoons shortening (box grated butter can also be used)
1 1/4 cups of buttermilk
3 tablespoons unsalted butter
Sift flour, baking powder, salt, and baking soda together.
Cut shortening into dry with pastry cutter
Make a well, and put in ¾ cup buttermilk, and fold in drys with a spat. Add buttermilk until the consistency is just pulling away from the mixing bowl.
Turn out onto a dusted cutting board. Dust Rolling Pin, and roll out to a ½” thick.
Option 1: Use a biscuit cutter to cut into circles (you need to work fast before the butter starts to melt.
Option 2: using the edge of the rolling pin, form a perfect square and gently score dough into a 3x3 squares
Transfer biscuits to a parchment lined sheet pan, and brush top with melted butter
Bake in 475 F oven for 5 minutes, flip, and make 5 more minutes.
Comments