Ciao! My name is Yolanda and I'd like to welcome you to my Blog! I have always had a love for cooking, baking and eating. This blog is mainly a place for me to record and share precious family recipes from those living and deceased as well as delicious recipes that my friends have given me throughout the years.


Sunday, October 5, 2014

Flaky Buttermilk Biscuits

Since Fall has arrived, it has started to get chilly outside, so I made a huge pot of delicious Beef Chili.  I had the entire day free for once and thought it would be the perfect day to attempt homemade biscuits from scratch, instead of Bisquick biscuits or canned biscuits.  I searched Pinterest for tips on getting your biscuits flaky and light inside and then found the perfect recipe on Youtube.  The result was a buttery flaky on the inside and lightly crispy golden on the outside biscuit.  I never realized how inexpensive and easy homemade biscuits are to make and how obviously the taste is much better then the canned version when made the correct way!

Ingredients: Makes about 14 Biscuits
  • 2 1/2 Cups of All Purpose Flour (I used Gold Medal Brand)
  • 1 TBSP of Baking Powder
  • 1/2 tsp. of Baking Soda
  • 1 tsp. of Salt
  • 2 TBSP of Shortening, chilled (I used Butter Flavored Crisco)
  • 1 stick of Unsalted Butter, chilled and cut into tiny pieces (It is very important that it is unsalted and that it is very cold butter)
  • 1 1/4 cups of Cold Buttermilk, minus 2 TBSP.
  • 1/3 cup of All Purpose Flour for Dusting the Surface
  • Cooking Spray for Work Surface
  • 1-2 TBSP of Melted Butter for brushing on biscuits

  • Large Flat Surface (I used large Wooden board)
  • Rolling Pin
  • Pastry cutter (or your hands)
  • 3 inch Biscuit Cutter 
  • Large Bowl
  • Fork

  • Pre-Heat Oven to 400 Degrees F.
  • Measure out 2 1/2 Cups of Flour and Place in a large mixing bowl
  • Add Baking Powder, Baking Soda, and Salt and whisk together

  • Add cut up pieces of chilled Shortening and Cut up pieces of Chilled Unsalted Butter
  • Cut butter into flour mixture with a pastry cutter until the mixture resembles coarse pebbles and then stick it in the fridge for about 10 minutes to get the butter cold again.

  • Pour 1 1/4 cups of the Buttermilk into the flour mixture and mix together with a fork.

  • Add the remaining 1/4 cup of buttermilk and mix together with a fork until there is no more flour in the bowl and making sure not to overwork it.
  • Spray your flat surface with Cooking Spray and then cover with 1/3 cup of flour

  • Place biscuit dough on the flat surface and in the shape of a ball.

  • Roll the dough out in the shape of a rectangle and then fold it in thirds (this is what causes the flaky layers to appear inside).
  • Repeat process again.
  • Roll until the dough is 1/2 inch thick and cut out your biscuits. 

  • Place onto an ungreased Baking Sheet (I used parchment paper).

  • Melt about 1-2 TBSP. of butter and brush the butter on top of the biscuits.

  • Bake for 14 minutes.

* Tip-  Press an indent into the top of each biscuit with your thumb to make even biscuits.
~Enjoy with Chili or butter with Jam.  The possibilities are endless!~*~

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