Finally Got It! Southern (Un) Buttermilk Biscuits |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 9 |
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Biscuits have always eluded me. Short of an overnight in a fabulous bed and breakfast, or an old southern Ma Mae cooking for me, I have, regrettably, been unable to make a delectable biscuit. Until now. No more hockey pucks or withering masses... a flaky, tender, and flavorful pastry awaits you. Tweaking and combining all the close attempts and near misses until I got it, I finally have reached biscuit bliss! Ingredients:
2 1/4 cups all-purpose flour |
1 1/2 teaspoons salt |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 cup vegetable shortening |
4 teaspoons white vinegar |
1 cup 1% low-fat milk |
1 tablespoon butter (melted) |
Directions:
1. Combine all dry ingredients. Whisk to ensure all are fully incorporated.
2. In a separate bowl, combine milk and vinegar, stir, and let sit at least 5 minutes. (Buttermilk is too viscous and has too high of a fat content. This combination works better from a consistency standpoint and sacrifices negligible taste).
3. Cut in shortening and combine, but leave some small lumps.
4. Stir in milk mixture, one third at a time, until fully incorporated and a solid, sticky mixture is present. Transfer to workspace and kneed mixture adding flour as necessary until the mixture is just not sticky.
5. Roll out approx 5/8 thick and cut into 2 1/2 biscuits.
6. Transfer to greased baking sheet and bake 15 minutes at 450.
7. After 15 minutes (or until slightly browned) generously brush butter on tops and bake an additional two minutes. Before removing from oven allow to slightly cool, then serve warm!
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