Posted by: tinkande | September 29, 2009

Buttermilk Biscuits


Little biscuits dream of becoming big biscuits.

I’ve tried making biscuits a few times with varied results. I tried making drop-biscuits once and, while I liked the flavor, they were already stale by the second day. I had some leftover buttermilk in the fridge and I wanted to make biscuits to go with our steamed shrimp and corn on the cob, so I tried this new recipe. I really liked the texture of these – they were incredibly moist, light, and fluffy, and they were just as good several days later.  We didn’t even need to put butter on them – crazy, I know.  The only thing that was a little different about them was the sweeter flavor.

Self-rising flour is best in this recipe to yield light and fluffy biscuits, and there really isn’t a perfect substitute for it.  It’s readily available in supermarkets around here, but if you don’t have any around, save yourself a trip to the store and try using these proportions to create a substitute in a pinch:
For each cup of all-purpose flour, add:
1 1/2 teaspoons of baking powder and
1/2 teaspoon of salt

Buttermilk Biscuits
Source: Orangette blog, originally from Shirley Corriher’s Cookwise
Yield: 10-12 biscuits

2 cups Southern self-rising flour, such as White Lily
½ tsp. salt
¼ cup granulated sugar
¼ cup vegetable shortening
2/3 cup heavy cream
1 cup well-shaken buttermilk
1 cup all-purpose flour, for shaping biscuits (do not use self-rising for this)
2 Tbsp. unsalted butter, melted

Preheat the oven to 475 degrees, and spray an 8” round cake pan with cooking spray.

In a medium bowl, combine the self-rising flour, salt, and sugar and whisk to mix well. Add the shortening and, using your fingers, rub it into the flour mixture until there are no lumps bigger than a large pea.

Stir in the heavy cream and buttermilk, taking care not to over-mix. Let stand for 2-3 minutes. The dough will be very wet, resembling large-curd cottage cheese.

Pour the all-purpose flour into a shallow bowl or pie plate. Rub your hands in the flour to dust them well. Using a ¼-cup measuring scoop or something of similar size, spoon a lump of wet dough into the flour, and sprinkle some flour over it to coat well. Gently pick it up and shape it into a soft round. I do this by cradling it in the cupped palm of one hand and gently shaking it, letting the excess flour fall through my fingers. You can also toss the dough softly – very softly – back and forth from cupped palm to cupped palm: it should feel similar to a water balloon. Place biscuit in pan and repeat with remaining dough, pushing biscuits tightly against one another so that they will rise up and not spread out.

Brush with melted butter and bake until set and lightly browned, 15-20 minutes. Cool for a minute or two, then dump out and break apart into individual biscuits.

Serve immediately.



  1. I made these today. They were great!! easy bisuit recipe. this is a keeper

  2. Great! I’m glad you liked them.

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