Buttermilk Biscuits

Finally! The buttermilk biscuits! I've made these about four times in the past month which means two things: 1. They are delicious; 2. They are easy to make. I've been using Alton Brown's recipe, with a few minor adjustments that suit my kitchen/oven/tastes. 

Buttermilk Biscuits with Homemade Strawberry Jam

For this little blog post I'll walk you through the steps with helpful pics of what it looks like when I make them. I hope this is helpful!

Buttermilk Biscuits!

Here's What You Need:

2 Cups Flour

4 teaspoons Baking Powder

1/2 teaspoon Baking Soda

1 teaspoon Salt

2 Tablespoons Butter

2 Tablespoons Shortening

1 Cup Buttermilk, Chilled (I love when it calls for chilled stuff because I never remember to take things out of the fridge in advance...)

Here's What You Do:

1. Preheat oven to 425. 

2. Combine all dry ingredients in a medium bowl.

3. Add butter and shortening (see pic below).

Butter and Shortening Added!

4. Measure the buttermilk now, because
5. We're going to use our hands to mix the butter/shortening/dry ingredients.

6. Mix with your fingers until the mixture looks like crumbs.
7. Make a well in the center of the crumbly mixture and pour in the buttermilk.





8. Stir just until everything is sticky.
9. Dust the counter with flour, dump out the sticky dough, dust the dough with flour.
10. Pat the dough out into a 3/4" thick circle with your hands.

11. Then cut out the biscuits using fancy biscuit cutters or a round cookie cutter or a glass cup.

12. Transfer the uncooked biscuits onto your cookie sheet. They can touch -- they expand up, not out.

13. Bake at 425 for 15-20 Minutes.

Yum!