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Tutorial

Duration: 4:10

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#buttermilk #biscuit #howto

THE BEST HOMEMADE BUTTERMILK BISCUITS

Ingredients:
2 cups Chestnut Hill Self-Rising Flour (Family Dollar)
½ cup Crisco All-Vegetable Shortening
½ stick unsalted butter (frozen)
1 cup COLD buttermilk OR mixture: 4 tbsp SACO Cultured Low Fat Buttermilk Blend buttermilk added to 1 cup of ANY brand of whole milk

Instructions:
-Add 2 cups of flour to the bowl.
-Add ½ cup shortening to the flour, mix it in with your hands and break it into little pieces while covering the pieces with flour.
-Grate in ½ frozen butter stick, mix it in the flour with your hands just as you did with the shortening.
-Pour in the buttermilk and stir with a firm spatula.
-Mix dough with spatula until all flour is incorporated, dough will still be a little wet and sticky.
-Flour your surface, dump the wet sticky dough ball onto the floured surface.
-Fold dough over at least 5 times or until you feel like you’ve created enough layers.
-Roll the dough into a rectangle about ½ inch thick.
-Using a knife, cut off the rough jagged edges around the rectangle on all 4 sides and put them aside for later. Make sure to lift the knife up when you cut into the dough. Don’t go back and forth with the knife while cutting the dough, this will seal it and not allow the biscuits to rise.
-Cut biscuits into squares, not circles. This will allow you to handle the dough a lot less preventing you from warming up the dough too much with your hands. It’s also a lot faster than cutting out circles with a cutter.
-Feel free to make another biscuit or two with the leftover jagged pieces or just put them on the pan if you’d like.
-Grease the baking sheet with shortening directly on the baking sheet - NOT butter and NO parchment paper
-Bake at 475 degrees (make sure you watch them so you don’t overcook them)
-Bake on bottom rack for 8 minutes
-Bake on the top rack for 8 minutes more!
-Butter tops while hot (with the butter of your choice)
-Enjoy, and don’t forget to slap yo mamma!!! :)