Buttermilk Biscuits

So after making the cinnamon rolls I still had most of the buttermilk left and needed to find another recipe.  Alton Brown’s Southern Biscuits fit the bill.

Still have some buttermilk left over though…so stay tuned.

Prep Time: 20 minutes
Cook Time: 20 minutes
Yields: 1 dozen

IngredientsSouthern Buttermilk Biscuits
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled

Original Directions from FoodNetwork.com (see my adaptation below)
Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that’s life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

What I did differently:  I made my dough using my food processor and it worked perfectly, just remember not to overwork ingredients. 

  1. About 30 minutes prior to making I cut up the butter and shortening and put it in the freezer to chill.
  2. Added all the dry ingredients to the food processor and did a quick spin of the dry ingredients to “sift” them
  3. Added the chilled butter and shortening and pulsed until I had a crumble
  4. Added the chilled buttermilk and pulsed just until it came together (still a little crumbly, very sticky)
  5. Dumped it out and puled it together with my hands into a rectangle about 1 inch thick.
  6. Cut the rectangle into squares, I didn’t bother with the biscuit cutter and square biscuits taste just as good
  7. I also melted some butter and about 1/2 way through cooking I brushed it on top.

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