Buttermilk BiscuitsFrom THE INN AT EVINS MILL
Cooking Time:12-15 Minutes
- 2 cups White Lily, all purpose flour
- 1 T shortening
- 1 T unsalted butter, cold
- 2 ½ t baking powder
- ½ t baking soda
- 1 t salt
- 1 cup buttermilk
Preheat oven to 450F.
Combine dry ingredient.
Cut shortening into dry ingredients until resembles coarse meal.
Add buttermilk with fork until combined and dough forms.
Transfer to a lightly floured surface and knead dough a few times until soft then press or roll to ½ - ¾ inch thick.
Cut desired shape biscuits and place on greased baking sheet or cast iron skillet.
Bake at 450 F for 12-15 minutes or until golden brown.
Brush warm biscuits with melted butter if desired.
When I am kneading the dough, I will press it out flat then fold in half. I repeat this several times. This helps to build layers in your biscuits.
I like the White Lily flour because it is made from soft winter wheat and has a noticably lighter texture.
We have experimented with the fat in this recipe and it will work using all shortening, all butter or even lard. I like the taste of the butter along with how the shortening allows the biscuits to be tender and soft even when cool.