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!

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Adapted From: http://cookingsessions.com/buttermilk-biscuits-recipe/

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

Tools:

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

Procedure:

• 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!~*~