These biscuits are everything a perfect southern buttermilk biscuit should be...flaky, rich, tender and slightly tart on the inside. What they aren't is difficult or time consuming to make, as this pull-apart method requires no biscuit cutter or messy scraps! Thanks to my mom for our delectable southern breakfasts, when she made biscuits most every weekend...what a wonderful gift!
Please view the video for tips and techniques with this recipe!
Prep Time: 15 minutes Yield: 12 biscuits
parchment paper (not wax paper, it is too thin)
large shallow mixing bowl - I prefer this shallow metal bowl for best results.
2 1/4 cup all purpose unbleached flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt (adjust for taste, you may prefer less salt)
1 teaspoon granulated sugar
1/3 cup all vegetable shortening, cut into smaller pieces
1 cup full fat buttermilk *see substitutions noted below
Melted butter for brushing the biscuits before and after baking.
Preheat the oven to 450 degrees.
In large mixing bowl, add the flour, baking powder, baking soda, salt, and sugar, stirring and sifting with a fork.
To dry ingredients, add 1/3 cup shortening. Cut the shortening in with your preferred method, I prefer using the fork method, pressing the shortening down and sideways into the flour until the mixture resembles course corn meal.
Make a well in the center of the ingredients, and add the buttermilk, stirring just until incorporated.
On a large sheet of lightly floured parchment paper, turn out the dough. Knead the dough slightly, until dough is spongy to the touch.
On the parchment paper, using your hands and a rolling pin if needed, shape the dough into a rectangle, then cut the dough (cut straight down, do not run the cutting blade through the dough) into 12 squares, scoring 3 rows across the top and 4 on the sides. Brush any crumbs off of the parchment.
Place parchment paper with biscuits onto a baking sheet. Brush with melted butter, bake for approximately 15 minutes. Remove from oven and place on wire rack. Brush again with melted butter.
Pull apart biscuits and enjoy!
*Note regarding buttermilk, you may substitute 1 cup of whole milk, remove 2 tablespoons of the milk, then add 2 tablespoons vinegar to the milk, stir, and use. I also have substituted 1/2 cup heavy cream + 1/2 cup water (less 2 tablespoons) + 2 tablespoons vinegar, stirring well before adding to mixture.