Directions: |
Directions:Preheat oven to 425 F.
In a large bowl, sift together flour, baking powder, salt, baking soda and sugar.
Cut in butter-flavored shortening with a pastry cutter.
Grate in butter, tossing occasionally.
Stir in buttermilk until dough is wet and sticky.
Generously flour a work surface.
Turn dough out onto floured surface.
Sprinkle a little flour on the dough and your hands and begin to gently knead and fold the dough.
Add more flour as needed, but not too much, just enough so that the dough is managable. Wet dough makes the best biscuits! Fold the dough over several times.(This will create layers.)
Pat the dough out into a 1-inch thick rectangle.
Dip the biscuit cutter into flour and cut out the biscuits. (do not twist the cutter)
Place biscuits on pan, with the sides touching.
Brush tops of biscuits with a very light coating of mayonaise.
Bake for 14 minutes or until tops are golden. (For a dark golden color, flip the oven to a low broil for the last 2 minutes. Be sure to keep your eyes on it at all times)
Remove from oven and brush with butter.
Serve warm.
Think COLD: Make sure all of your ingredients are cold, even the bowl if you can! Biscuit dough needs to be super cold when it goes into the oven for the BEST biscuits.
Work Fast: Work quickly to make sure the ingredients stay cold.
Don’t add too much flour: The dough will be a sticky mess when you first turn it out onto a floured surface. Don’t be tempted to throw on a bunch of flour. The less flour you can get away with the better! The dough should be a tad bit wet and sticky, yet still easy to manage and not sticking like crazy.
Don’t twist the cutter: When cutting out biscuits, just go straight down. Don’t twist and twerk the cutter.
Use FULL-FAT ERRYTHANG: Now is not the time for fat-free buttermilk or margarine, Sista!
Don’t be scared of the sugar: Seriously, a tad bit of sugar gives a good l promise it will not be sweet.
PRACTICE, PRACTICE, PRACTICE: Making biscuits is an art. It’s kind of hard to teach because it’s all about “the feel and look” of the dough. Kind of like riding a bike. You just got to get the feel for it and then you never really forget. If you don’t get it right the first time, keep trying! I promise you’ll get it. |
Personal
Notes: |
Personal
Notes: Bake time is 14 minutes. These are so darn good and easy to make. Use these for biscuits and gravy!!! I can hear you all sayin...She's fuckin nuts, I am buying the Pillsbury ready made shit! I am laughing my ass of at my computer thinking about all of you finding these little love notes. XOXO Love Mom, Mama, Gamma.
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This recipe for Grandma's Buttermilk Buscuits is from