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Buttermilk Biscuits Recipe

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This recipe for Buttermilk Biscuits, by , is from Recipes My Mom Taught Me, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tena Perryman


2 1/2 cups all-purpose flour, plus extra for dusting
1 1/4 cup buttermilk
1/2 cup shortening
2 tablespoons whole milk, optional
1 tablespoon sugar
1 tablespoon baking powder
2 teaspoons salt
1/2 teaspoon baking soda
2 tablespoon honey-butter, melted
Butter, for serving

Preheat oven to 400 F.

In a large bowl, combine flour, salt, sugar, baking powder and baking soda and toss together.

Using a pastry cutter or two forks, cut in shortening until mixture is coarse and resembles small pebbles.

Make a well in the center of your dough mixture and pour in 1 cup buttermilk.

Stir until a shaggy dough forms. Note: if mixture is too dry, gradually add remaining buttermilk. If it's too wet, add 1-2 tablespoons flour.

Once dough comes together, turn it out onto a lightly floured surface and knead it 8-10 times, or until smooth, then cut in half and roll each half into a 1/2-inch thick circle.

Take your cookie/biscuit cutter and begin cutting out biscuits. Note: press cookie cutters straight down so biscuits are even and straight.

Continue re-rolling scraps and cutting until all your biscuits are formed, then transfer them to 1-2 baking sheet(s).

Optional: brush biscuit tops with honey-butter. Melt 1 tablespoon butter in microwave, add 1 tablespoon honey.

Bake for 13-15 minutes, or until biscuits are golden brown.

Remove from oven and serve hot with butter.




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