2 tablespoons baking powder (edit: some comments are saying 2 T is too much, and to use teaspoons instead - please feel free to use either you feel comfortable with, but I have made these for 3 years with great success. Just speaking from personal baking experience here.)
1 tablespoon sugar
1 teaspoon salt
5 tablespoons cold butter
1 cup whole milk + 1 tsp white vinegar (edit: this is a sub for real Buttermilk, which the recipe originally calls for. I don't usually have it on hand, so I use the vinegar/milk trick which works great.)
Whisk dry ingredients in medium bowl
Cut in cold butter with pastry cutter or just use your hands to break the butter up into pea-sized pieces with the dry mix
Whisk together your vinegar and milk and let set for 1-2 minutes.
Pour in almost all of your milk, I always leave a few tablespoons out just in case the mix is too wet. Stir gently until dough comes together when you pinch it
Pour mix onto floured surface and use your hands to combine the dough, and pat out a flat rectangle (about 1/2 inch thick)
Fold the rectangle into thirds over itself and then use a rolling pin to roll out the dough again into a rectangle (this creates your layers). The rectangle should be around 1/2 inch thick.
Using the bottom of a glass or biscuit cutter punch out your biscuits, roll excess together and flatten to repeat.
Place close together on a sheet pan, brush tops of biscuits with melted butter and milk
Bake at 425 degrees for 15-20 minutes or until golden
I watched my grandmother make homemade biscuits for years as a child. I still remember her method.
Pile a an unmeasured mountain of flour on a breadboard.
Create a hole in the center
Pour an unmeasured amount of buttermilk into the hole
Grab a fist full of crisco
Work the buttermilk and crisco together and slowly pick up flour as you are mixing it until you get the right consistency and pull it out of the flour mountain.
![image showing Southern Buttermilk Biscuits [Homemade]](960788f1-d5fb-5143-ae6c-b89b4a664ccc.jpg)
katality on November 5th, 2017 at 15:13 UTC »
Recipe:
2 cups all-purpose flour
2 tablespoons baking powder (edit: some comments are saying 2 T is too much, and to use teaspoons instead - please feel free to use either you feel comfortable with, but I have made these for 3 years with great success. Just speaking from personal baking experience here.)
1 tablespoon sugar
1 teaspoon salt
5 tablespoons cold butter
1 cup whole milk + 1 tsp white vinegar (edit: this is a sub for real Buttermilk, which the recipe originally calls for. I don't usually have it on hand, so I use the vinegar/milk trick which works great.)
Whisk dry ingredients in medium bowl
Cut in cold butter with pastry cutter or just use your hands to break the butter up into pea-sized pieces with the dry mix
Whisk together your vinegar and milk and let set for 1-2 minutes.
Pour in almost all of your milk, I always leave a few tablespoons out just in case the mix is too wet. Stir gently until dough comes together when you pinch it
Pour mix onto floured surface and use your hands to combine the dough, and pat out a flat rectangle (about 1/2 inch thick)
Fold the rectangle into thirds over itself and then use a rolling pin to roll out the dough again into a rectangle (this creates your layers). The rectangle should be around 1/2 inch thick.
Using the bottom of a glass or biscuit cutter punch out your biscuits, roll excess together and flatten to repeat.
Place close together on a sheet pan, brush tops of biscuits with melted butter and milk
Bake at 425 degrees for 15-20 minutes or until golden
Recipe adapted from NYT.
XxMasterLANCExX on November 5th, 2017 at 16:51 UTC »
You should tag this as NSFW. It’s gettin me all hot and bothered.
LOADdollarsign8 on November 5th, 2017 at 17:19 UTC »
I watched my grandmother make homemade biscuits for years as a child. I still remember her method.
Pile a an unmeasured mountain of flour on a breadboard.
Create a hole in the center
Pour an unmeasured amount of buttermilk into the hole
Grab a fist full of crisco
Work the buttermilk and crisco together and slowly pick up flour as you are mixing it until you get the right consistency and pull it out of the flour mountain.
Pinch, roll, and plop on pan.