Country Buttermilk Biscuits

Country Buttermilk Biscuits

Country Buttermilk Biscuits

Makes 12 biscuits (preheat oven 475 degrees F)

Ingredients

1 ¾ cups unbleached all purpose flour

3 ¾ teaspoons baking powder

1 ¼ teaspoons kosher salt

3 tablespoons + 1 teaspoon cold vegetable shortening (no trans fats)

¾ cup + 2 teaspoons buttermilk

2 tablespoons melted butter

In a large bowl, whisk dry ingredients.  Cut vegetable shortening into pieces and add to dry mixture.  Blend shortening with fork, pastry blender or hands until the shortening is in pea size pieces.

Add buttermilk into mixture and blend with a spatula.  Place wet dough onto floured working surface and knead (with floured hands) very gently  6 -7 times, being careful not to overwork dough.  Begin to gently press dough to roughly 3/4 inch thick. (while pressing, flip dough over, making sure it doesn’t stick to surface).

Cut dough with floured biscuit cutter (or glass) approx 2 inches in diameter.  Gather leftover dough and gently press together, repeating cutting until no dough is left.  The last biscuit is usually pressed together rather than cut.

Place biscuits on a large, parchment covered baking sheet approx 1 inch apart and brush tops with melted butter.  Place biscuits in center of oven.

Bake biscuits for 5 – 6 minutes then rotate baking sheet.  Bake an additional 5 – 7 minutes until biscuits are golden brown. Remove from oven and cool.

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