Buttermilk biscuits are actually one of my favourite things ever! I think they are up there on the top of my “Favourite Food List” with gnocchi and homemade tomato sauce! You can eat these with jam, butter or even put them in a strawberry shortcake. They’re delicious. Plus, they are home made, and I didn’t use Biscuick! That’s an achievement.
- 4 cups all purpose flour
- 8 teaspoons fresh baking powder
- 1 teaspoon table salt
- 4 tablespoons sugar
- 1 1/2 cups buttermilk
- 2 eggs
- 1 cup shortening (or margarine)
Preheat oven to 450 degrees F.
In a large bowl, mix the dry ingredients and then make a well in the middle of the flour, and set aside (about the size of a tennis ball). Beat the two eggs and add to the milk. Mix together and set aside.
Add the shortening (that is cut in cubes or pinched off) to the flour in the large bowl.
Cut in the shortening using either your hands, two knives, food processor, or a pastry blender. (I used a fork and it went just fine!).
Add the milk/egg mixture to the middle of the flour/shortening mixture and gently mix the two with your hands. Use a scooping motion to bring the flour from the edges into the middle where the liquid is. Mix just until the mixture comes together enough to pat out on a table. It might seem like a loose mixture, but you don’t want to over mix the dough.
On a floured surface, pour out the dough and, using your hands, gently pat it together into a disc about 1 inch thick.
Cut the biscuits and place on a baking sheet that is either lightly sprayed with cooking spray, or is lined with a silpat. 12 biscuits to a sheet.
Bake 10–15 minutes, until risen and golden brown on the tops. The time for this really does vary according to your oven, so just watch carefully for the browning to know when they are done.
Alrighty! There you go. Perfect for breakfast, lunch or dessert! Or dinner, I guess. Enjoy!