Reviews (2)
Add Rating & Review
17 Ratings
5 star values:
3
4 star values:
4
3 star values:
6
2 star values:
3
1 star values:
1
Martha Stewart Member
Rating: Unrated
12/22/2012
I love this recipe! My family has a new standard
Martha Stewart Member
Rating: Unrated
03/05/2011
From now on this will be my go to recipe. I didn't have cake flour on hand, so I used a substitute (1 cup AP flour - 2 Tablespoons AP flour 2 Tablespoons corn starch = 1 cup cake flour). Also used leaf lard instead of vegetable shortening. I was concerned at the feel of this dough. Didn't feel light and fluffy, so I was concerned they might turn out like hockey pucks. I was so wrong! They rose well, and turned out tender and flaky. Even the scraps turned out perfect!
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Flaky Buttermilk Biscuits
Recipe Summary
Yield: Makes 12
Ingredients
Ingredient Checklist
3 cups all-purpose flour, plus more for surface and cutter
1 cup cake flour (not self-rising)
1 tablespoon baking powder
1 teaspoon baking soda
1 1/4 teaspoons salt
2 tablespoons plus 1 teaspoon granulated sugar
1 stick (1/2 cup) cold unsalted butter, cut into small pieces, plus 2 tablespoons melted butter for brushing
1/2 cup vegetable shortening,cut into small pieces and chilled
1 1/2 cups buttermilk
Gallery
Flaky Buttermilk Biscuits
Recipe Summary
Yield: Makes 12
Gallery
Flaky Buttermilk Biscuits
Flaky Buttermilk Biscuits
Flaky Buttermilk Biscuits
Recipe Summary
Yield: Makes 12
Recipe Summary
Yield: Makes 12
Yield: Makes 12
Makes 12
Ingredients
Ingredients
- 3 cups all-purpose flour, plus more for surface and cutter
- 1 cup cake flour (not self-rising)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons salt
- 2 tablespoons plus 1 teaspoon granulated sugar
- 1 stick (1/2 cup) cold unsalted butter, cut into small pieces, plus 2 tablespoons melted butter for brushing
- 1/2 cup vegetable shortening,cut into small pieces and chilled
- 1 1/2 cups buttermilk
Directions
Preheat oven to 400 degrees. Sift together flours, baking powder, baking soda, salt, and sugar. Repeat. Using a pastry cutter, cut in butter and shortening until mixture resembles coarse meal. Make a well in center, and add buttermilk. Stir until dough holds together.
Turn dough onto a generously floured surface. Fold dough over on itself 3 or 4 times. Pat to 1 inch thick. Cut out rounds with a floured 3-inch biscuit cutter. Place rounds 2 inches apart on a parchment-lined baking sheet. Gather scraps, and repeat. Brush tops with melted butter.
Bake until golden brown, 15 to 18 minutes. Serve warm, or let cool completely and store in an airtight container at room temperature for up to 3 days.
Reviews (2)
Add Rating & Review
17 Ratings
5 star values:
3
4 star values:
4
3 star values:
6
2 star values:
3
1 star values:
1
Martha Stewart Member
Rating: Unrated
12/22/2012
I love this recipe! My family has a new standard
Martha Stewart Member
Rating: Unrated
03/05/2011
From now on this will be my go to recipe. I didn't have cake flour on hand, so I used a substitute (1 cup AP flour - 2 Tablespoons AP flour 2 Tablespoons corn starch = 1 cup cake flour). Also used leaf lard instead of vegetable shortening. I was concerned at the feel of this dough. Didn't feel light and fluffy, so I was concerned they might turn out like hockey pucks. I was so wrong! They rose well, and turned out tender and flaky. Even the scraps turned out perfect!
Reviews (2)
Add Rating & Review
17 Ratings
5 star values:
3
4 star values:
4
3 star values:
6
2 star values:
3
1 star values:
1
Add Rating & Review
17 Ratings
5 star values:
3
4 star values:
4
3 star values:
6
2 star values:
3
1 star values:
1
17 Ratings
5 star values:
3
4 star values:
4
3 star values:
6
2 star values:
3
1 star values:
1
17 Ratings
5 star values:
3
4 star values:
4
3 star values:
6
2 star values:
3
1 star values:
1
- 5 star values:
- 3
- 4 star values:
- 4
- 3 star values:
- 6
- 2 star values:
- 3
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
12/22/2012
I love this recipe! My family has a new standard
Martha Stewart Member
Rating: Unrated
03/05/2011
From now on this will be my go to recipe. I didn't have cake flour on hand, so I used a substitute (1 cup AP flour - 2 Tablespoons AP flour 2 Tablespoons corn starch = 1 cup cake flour). Also used leaf lard instead of vegetable shortening. I was concerned at the feel of this dough. Didn't feel light and fluffy, so I was concerned they might turn out like hockey pucks. I was so wrong! They rose well, and turned out tender and flaky. Even the scraps turned out perfect!
Martha Stewart Member
Rating: Unrated
12/22/2012
I love this recipe! My family has a new standard
Rating: Unrated
Rating: Unrated
03/05/2011
From now on this will be my go to recipe. I didn't have cake flour on hand, so I used a substitute (1 cup AP flour - 2 Tablespoons AP flour 2 Tablespoons corn starch = 1 cup cake flour). Also used leaf lard instead of vegetable shortening. I was concerned at the feel of this dough. Didn't feel light and fluffy, so I was concerned they might turn out like hockey pucks. I was so wrong! They rose well, and turned out tender and flaky. Even the scraps turned out perfect!
All Reviews for Flaky Buttermilk Biscuits
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Flaky Buttermilk Biscuits
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
