Dks Buttermilk Biscuits
"This is the best biscuit recipe I've ever made. My family loves these. I have frequently substituted 1 Tbsp vinergar and 1 cup milk for the buttermilk with perfect results. The only other change I make is to cut them into 12 square biscuits rather than cut them with a biscuit cutter. It's quicker and saves re-rolling the dough (which makes it tough). This recipe if from my very favorite cookbook "Texas Home Cooking". Posted here for safekeeping."
photo by teresas
- Ready In:
- 20mins
- Ingredients:
- 7
- Yields:
-
12 2" biscuits
ingredients
- 591.47 ml flour
- 22.18 ml sugar
- 9.85 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 73.94 ml shortening
- 236.59 ml buttermilk, well chilled
directions
- Position the rack in the middle of the oven and preheat the oven t oo 450* F. Grease a baking sheet.
- Sift together the dry ingredients into a large bowl. With a pastry blender or large fork blend in the shortening until a coarse meal forms. Pour in the buttermilk, and stir together the wet and dry ingredients just until a sticky dough forms.
- Flour your hands and a pastry board or the counter. Turn the dough out and knead it gently ONLY four to six times. Pat the dough until it is about 1/2 inch thick. Cut it with a 2- or 3- inch-round biscuit cutter.
- Transfer the biscuits to the baking sheet, arranging them so that they just touch each other. Bake about 10 minutes, or until they are raised and golden brown. (At the halfway point, turn the baking sheet from front to back to ensure even browning.).
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Reviews
-
This is a nice, traditional biscuit. Very good with country gravy. Made for Spring 2010 PAC. -
Delicious, delicious, delicious! Wow, doesn't that say it all. These biscuits were so tender, flaky, moist and just darn good! This is going in my make again cookbook. It was easy and tasty what more can you ask for...I made as posted...but did use the butter Crisco stuff because that is what I had available. Thanks for posting. Made for Spring PAC 2011.
RECIPE SUBMITTED BY
I've been married 26 years to my DH. We've lived all over the US and in Scotland. We've finally made our way back to our native Texas about 6 years ago. I've been collecting recipes for most of those years so I'm really glad to have this site to store some of my favorites. I grew up cooking classic Texas and Tex Mex foods.One of my favorite cookbooks is "Texas Home Cooking". It is full of what I consider to be the very best versions of all the classic Texan and Tex-Mex recipes. I'm trying to learn more healthy food prep and recipes these days, so I frequently try to lighten up my standard, go-to recipes.
