Gigantic, Fluffy Buttermilk Biscuits
It’s no surprise, during this time of pandemic, I’ve been working out my biscuit hand! I’ve shared multiple versions of biscuit recipes – chocolate chip, apple cinnamon and blueberry but it occurred to me – what about the simple, classic traditional buttermilk biscuits?
So here you go!
the best buttermilk biscuits
- 4 c AP flour
- 2 T baking powder
- 1/8 t baking soda
- 2 t sea salt
- 3T sugar
- 1/3 c salted butter, cold
- 1/3 c shortening
- 2 c buttermilk
- 1 egg, whisked for brushing on top
- 3 T turbinado sugar, for brushing
Preheat oven to 425°. Prepare a 1/4 sheet baking sheet by spraying with non-stick baking spray.
In a large mixing bowl, add flour, sugar, baking powder, baking soda, salt.
Add shortening and (using a cheese grater) grate in cold butter. Using a fork, gently toss butter and shortening.
Create a well in the center of the mixture and pour buttermilk into the well. Using a fork, incorporate the buttermilk working the dough into a shaggy texture.
Turn dough out on a floured surface, knead 10 times. (only for about 30 secs.)
Pat the dough into a 9″ square, approximately 2″ thick. Using a 2″ cutter, cut biscuits and place onto prepared baking sheet, 1″ apart. Re-flour cutter between cuts.
Brush the top of each biscuit with whisked egg and sprinkle with turbinado sugar.
Bake 18-20 minutes or until baked through and medium-light golden on top.