thepioneerwoman4.6
Buttermilk Biscuits
Everyone needs this classic buttermilk biscuit recipe for breakfast! Butter and shortening create the flakiest layers for a delicious salty biscuit.
👥 16 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min👤 Hannah Klinger📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●blender
- ●whisk
- ●knife
📝 Preparation Steps
1
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and sugar. Add the cold butter and shortening, then use a pastry blender to mix the butter and shortening into the flour mixture until the butter resembles the size of large peas. Make a well in the center of the flour mixture, and pour the buttermilk into the well. Stir just until combined.
3
Turn out the dough onto a lightly floured work surface. Roll or pat the dough into a 1/2-inch thick square. Using a sharp knife, cut the dough into 4 squares, stack the squares on top of each other, and roll or pat the dough into a 1/2-inch thick square. Repeat the cutting, stacking, and rolling process 2 more times, but finish by rolling the dough into a 3/4-inch thick square.
4
Use a long, sharp knife to cut the biscuits into 16 (2-inch) squares. Place the biscuits on the prepared baking sheet, about 1/2-inch apart, and freeze for ⏱️ 15 minutes.
5
Bake the frozen biscuits in the preheated oven until golden brown, about 15 to ⏱️ 18 minutes. Brush tops of the warm biscuits with the melted salted butter. Drizzle with honey, if you like. Serve warm.
Honey, for serving
Nutrition Facts
calories
246 Calories
fat Content
14 g
fiber Content
1 g
sugar Content
3 g
sodium Content
177 mg
protein Content
4 g
trans Fat Content
0 g
cholesterol Content
28 mg
carbohydrate Content
26 g
saturated Fat Content
7 g
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