15 mins
Cook Time
18 mins
Total Time
33 mins
These Southern Buttermilk Biscuits are fluffy and flaky with a crispy upper and lower crust. The instructions are given for beginners. You will find that these are similar to a Hardee's or Bojangles biscuit or maybe like your grandma made!
Course: Side
Cuisine: American
Servings: 24 biscuits
Calories: 260 kcal
Ingredients
- 4 Cups Self Rising Flour White Lily Soft Winter Wheat plus extra for dusting the bread board and for kneading.
- 1 Tbs Baking Powder
- 1 tsp Granulated white sugar
- 1 Tsp Kosher salt divided
- ? Cups Crisco Shortening
- 2 Cups Very Cold Buttermilk
- ? Cup Evaporated Milk
- 2 Tbs unsalted sweet cream butter - melted
Instructions
- Preheat the oven to 425 degrees.
- In a large mixing bowl, mix the flour, baking powder, sugar and a � tsp salt together with a whisk.
- Drop the Crisco into the flour mixture and use a dough cutter to cut the crisco in. Rock the cutter and make chopping motions until the crisco is in small pieces and the flour has a wet clumpy appearance throughout (see photo). Do NOT use your hands to mix the crisco in.
- Keep the buttermilk in the fridge until ready to use. Add the buttermilk all at once and mix together with a rubber spatula until it just comes together.
- Place � a stick of butter (4 Tbs) in a rimmed half sheet pan (jelly roll pan) and allow it to melt in the oven as the oven comes to temp. Do not allow the butter to burn. The butter should be melted and bubbly (but not black) by then end of the next 3 steps.
- Visit Southern Buttermilk Biscuits@www.loavesanddishes.net For Recipe Instructions.