Homemade Buttermilk Biscuits Recipe: Makes 18 tall or 36 regular biscuits
2 cups AP flour*
1 heaping spoon baking powder
1/2 tsp. salt
1/4 cup cold butter or shortening
3/4 cup buttermilk**
Preheat oven to 230°C/450°F. In large bowl, combine flour, baking powder, and salt. Either grate your frozen fat or chop into pieces and use a pastry cutter to incorporate until mixes with the flour and forms "pea sized" crumb consistency. At this point, you can cover and keep in the fridge for the morning. Slowly add milk and stir until dough begins to form a dough that pulls away from the sides. Turn dough out onto a lightly floured surface and knead gently 6-8 times, just until smooth. With a rolling pin, roll dough into 1/2" - for tall, fluffy biscuits or 1/4" - for regular, crusty biscuits. Arrange 1" apart for crunchier or slightly touching for softer biscuits. Repeat process until you have no more dough.
Bake until golden, 12-15 minutes. Serve warm with your favorite jelly or homemade gravy!
* I always use part whole wheat flour. Substitute 1/2-3/4 cup if you'd like a more whole grain biscuit.
**Buttermilk can be substituted by using 1/2 plain yogurt + 1/2 whole milk; adding 1 T. of either lemon juice or white vinegar to a glass measuring cup and then adding the remaining in milk, stir and let rest 5 minutes to "spoil".
by Jacquline East >