How to Make Buttermilk Biscuits

Are you looking for a classic buttermilk biscuit recipe? Buttermilk biscuits are a staple of American southern cuisine! If you never learned how to make buttermilk biscuits, read on. This page outlines the process of creating light and fluffy buttermilk biscuits.
Buttermilk Biscuit Tips
1. Make sure butter and buttermilk are cold before you start.
2. Work quickly.
3. Make sure your oven is preheated before you put the biscuits in to bake
4. Brush with melted butter after baking if desired.
5. If using for shortcake, sprinkle with sugar before baking
6. Don't overwork the dough

Buttermilk Biscuits

This ''Better Homes and Gardens'' video features an Atlanta chef making buttermilk biscuits from scratch. He maintains that he secret to light and fluffy buttermilk biscuits is to use cold lard as shortening, rather than butter. The video shows how he kneads and shapes the dough, handling it gently as he forms the biscuits.

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Introduction

Buttermilk biscuits form the basis of biscuits with gravy for breakfast, and are a traditional accompaniment to fried chicken. They are great served along side soup or chowder, and form he basis for a classic strawberry shortcake.

Step 1: What You Need for Buttermilk Biscuits

To make 12 -16 biscuits, you'll need:

Preheat oven to 500F.
Whisk together flour, baking powder, and salt in a large mixing bowl.
Cut in the butter to the flour mixture with a pastry blender until the mixture has the texture of coarse crumbs.
Make a well in the center of the mixture and pour in the buttermilk all at once.
Stir quickly until combined into a sticky dough. If it looks too dry, you may need an additional 1-2 tablespoons of buttermilk.
Spread some flour on your work surface, making sure your hands are coated.
Turn the buttermilk biscuit dough onto the surface, and knead it 10 times.
Flatten dough into an oval with hands.
Roll dough out to 3/4 inch thickness with a rolling pin.
Dip the tines of a fork in flour.
Using the fork, pierce the dough completely through every half inch.
Flour a 2 1/2-3 inch biscuit cutter. If you don't have a biscuit cutter, you can use a glass turned upside down.
Stamp out biscuits.
Place biscuits on the cookie sheet.
Don't re-roll the scraps; that will toughen the biscuits. You can discard them, or cut them into irregular shapes, and place them on the baking sheet for "bonus biscuits".
Bake biscuits for 8 - 12 minutes until golden brown.

Biscuits are the classic base for strawberry shortcake. For each shortcake. you'll need

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