Buttermilk Biscuits

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.

You’ll need:

  • 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!

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