Just the other day, my husband Tyler looked for a recipe to make Buttermilk Biscuits in my extensive collection of recipes. To store my recipes, I actually use a large photo album and store the recipes on index cards and keep them in the photo slots. A few years ago, I made Tyler a “Menu” with all of the recipes that our family uses and that matches up with the varieties in the recipe binder. I have two dozen different categories of recipes from appetizers, soups, Italian, Bake Dishes, Dessert, Cakes and bread to name a few. However, my recipe for Buttermilk Biscuits was nowhere to be found.
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Published May 17, 2022
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Redoing the recipe card
I have a lot of pictures saved on an external hard drive waiting to be used in blogs. Hundreds of files separated by recipe with images that I have taken for my blogs. I do not use stock images like some blogs do, which they pay to do. I like to have mine unique just to me, plus, taking pictures is one of my favorite things.
As I was looking through the files and organizing, I was able to come across the images for Buttermilk Biscuits that had the recipe card in it. I am so happy to have the recipe card to re-write and save it in my recipe binder.
Buttermilk Biscuits Recipe
Ingredients
2 cups flour
1 tsp salt
1/2 tsp baking soda
4 Tbsp shortening
1 1/2 tsp baking powder
1 cup buttermilk
Directions
1. Firstly, preheat the oven to 450 degrees Fahrenheit and place a baking sheet or baking stone on the counter near your work area.
2. Secondly, sift together the flour, salt, baking powder and baking soda in a medium bowl.
3. Place the flour into the bowl of a KitchenAid mixer and then cut the shortening into the flour mixture, or use your fingers to blend it together. To use your fingers, rub the shortening between your fingers grabbing the flour and mixing it together until it is crumbly.
4. Make a well in the flour and then add the buttermilk, mixing well to incorporate all of the ingredients together. However, if you do not have buttermilk, warm up 1 tsp butter for every 1 cup of milk and whisk it together.
5. Turn out the Buttermilk Biscuit dough onto a lightly floured surface and then use a rolling pin to roll out the dough to 1/2-1-inch thick.
6. Use a cookie cutter or large glass to cut out the biscuits, then place them on the baking stone or baking sheet. Once all of the biscuits have been cut out, you can then take the leftover dough and continue to roll it out and cut out more biscuits until all of the dough is used up.
7. Bake the Buttermilk Biscuits for 10-12 minutes or until they are browned.
Finally, remove the baking stone or baking sheet from the oven and let the Buttermilk Biscuits rest for 5 minutes before using. For dinner this night we had breakfast sandwiches with eggs, ham, bacon and cheese. These homemade biscuits are so fluffy, moist and so delicious! One batch makes a dozen homemade Buttermilk Biscuits. Enjoy!
~Monica
Recipe for Buttermilk Biscuits
Ingredients for Buttermilk Biscuits
2 cups flour
1 tsp salt
1/2 tsp baking soda
4 Tbsp shortening
1 1/2 tsp baking powder
1 cup buttermilk
Directions for Buttermilk Biscuits
1. Firstly, preheat the oven to 450 degrees Fahrenheit and place a baking sheet or baking stone on the counter near your work area.
2. Secondly, sift together the flour, salt, baking powder and baking soda in a medium bowl.
3. Place the flour into the bowl of a KitchenAid mixer and then cut the shortening into the flour mixture, or use your fingers to blend it together. To use your fingers, rub the shortening between your fingers grabbing the flour and mixing it together until it is crumbly.
4. Make a well in the flour and then add the buttermilk, mixing well to incorporate all of the ingredients together. However, if you do not have buttermilk, warm up 1 tsp butter for every 1 cup of milk and whisk it together.
5. Turn out the Buttermilk Biscuit dough onto a lightly floured surface and then use a rolling pin to roll out the dough to 1/2-1-inch thick.
6. Use a cookie cutter or large glass to cut out the biscuits, then place them on the baking stone or baking sheet.
7. Bake the Buttermilk Biscuits for 10-12 minutes or until they are browned.
Finally, remove the baking stone or baking sheet from the oven and let the Buttermilk Biscuits rest for 5 minutes before using. For dinner this night we had breakfast sandwiches with eggs, ham, bacon and cheese. These homemade biscuits are so fluffy, moist and so delicious! One batch makes a dozen homemade Buttermilk Biscuits.