Buttermilk Biscuits is a reliable recipe for making high rising biscuits; excellent with cream gravy and sausage or butter and jam.
by Sue Lau | Palatable Pastime
This recipe is adapted from a Mennonite recipe by Mary Emma Showalter in the Mennonite Community Cookbook. I use a soft winter wheat flour for its superior texture when making biscuits. They are always high rising, providing your baking powder is fresh, and this works wonderfully with sausage gravy or just spread with apple butter or home made jam.
- 2 cups soft winter wheat all-purpose flour, such as White Lily
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 cup vegetable shortening
- 1 cup whole buttermilk
- Preheat oven to 450 degrees F,.
- Sift dry ingredients together.
- Mix in shortening with pastry blender, fork, or fingertips until mixture resembles coarse crumbs.
- Form a well in center of flour and pour buttermilk in.
- Mix flour into this, stirring and working until flour leaves sides of bowl and forms a ball. When it comes away from sides without sticking too bad, it’s ready. Otherwise, work in a little more flour.
- Place dough on floured surface and knead 5-6 times. Do not knead too much or dough will become tough.
- Roll or pat out to about 1/2″ thickness and cut with biscuit cutter or floured glass.
- Place biscuits on ungreased cookie sheet.
- Bake at 450 degrees F. for 8-12 minutes or until light golden.
- Brush tops with melted butter, if desired.
- Serve warm with sausage gravy or butter and preserves, if desired.
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