Tuesday, September 14, 2010

Flaky Buttermilk Biscuits

This is our new favorite biscuit recipe, courtesy of Land of Lakes.  Be sure to roll the dough thick (3/4").  You should only get 8 biscuits!

Flaky Buttermilk Biscuits
2 cups all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
2/3 cup shortening
3/4 cup buttermilk

Heat oven to 425 degrees.  In large bowl combine flour, baking powder and salt.  Cut in shortening until crumbly.  Stir in buttermilk just until moistened.  Turn dough onto lightly floured surface; knead until smooth (1 min.).  Roll out dough to 3/4" thickness.  Cut into 8 (2") biscuits; place 1" apart on cookie sheet.  Bake for 10-14 minutes or until desired brownness (I like mine golden brown on top and bottom).  I usually double this recipe.  The biscuits freeze and reheat in the microwave well.  These biscuits are INCREDIBLE with sausage gravy, or in a Egg McMuffin.

1 comment:

  1. I've tried this recipe before, and it is a favorite with us as well! The biscuits rise very well. Try the sausage gravy that we posted in the past with these biscuits--yummy!