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Karen's Best Buttermilk Biscuit

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“A moist tender bisciut inside, with a golden buttery crunch outside. After much searching for the holy grail of southern cooking, (a great buttermilk biscuit) I developed this recipe that I am very proud of. It is blending of the qualities I wanted in a bisuit. Cruchy, tender, buttermik tang, and hearty enough to stand up to breakfast gravy and moist enough to serve with chicken and dumplings. Enjoy!”
7 Biscuits

Ingredients Nutrition


  1. Preheat oven to 390 degrees.
  2. In large bowl wisk together flour, baking powder, baking soda and salt.
  3. In medium bowl wisk buttermilk, yogurt and egg.
  4. On a chilled cutting board, cut 1 stick of butter into 1/4 inch pieces using knife blade only to move pieces around while cutting.
  5. Add to flour mixture, toss lightly with finger tips.
  6. Add shortening to flour mixture, dropping a 1/2 teaspoon at a time.
  7. Rub butter and shortening into flour mixture, using fingertips only-so heat from hands does not melt the butter. Mix until it resembles course crumbs.
  8. Add buttermilk mixture to flour mixture. Stir just until evenly moistened.
  9. Turn out on floured board. Sprinkle a little flour on top.
  10. Fold dough in half- 5 times, shaping dough into a rectangle as you fold.
  11. Pat out till 1 3/4 inches thick.
  12. Cut 6 biscuits into 2 inch rounds.
  13. Gather left over pieces of dough and shape into same size biscuit.
  14. Place biscuits on large ungreased baking sheet. Space 2 inches apart.
  15. Bake 17-18 minutes, brushing with melted butter the last 2 minutes.
  16. Place baked biscuits under broiler 1 minute.
  17. Serve warm.

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