Easiest Way to Make Perfect old fashion buttermilk biscuits

old fashion buttermilk biscuits. So many of you have learned how to make biscuits by watching my tutorials. Many of them are old and do not show the entire process from start to finish. My family gobbles up these biscuits, which are low in fat, cholesterol and sugar.

old fashion buttermilk biscuits These homemade buttermilk biscuits are easy to make. They are light and fluffy and go perfectly with butter and jam. These homemade buttermilk biscuits are the easiest we've ever made. You can have old fashion buttermilk biscuits using 6 ingredients and 3 steps. Here is how you achieve that.

Ingredients of old fashion buttermilk biscuits

  1. Prepare 1/4 cup of shortning.
  2. You need 1 3/4 cup of all purpose flour.
  3. Prepare 2 tsp of baking powder.
  4. It’s 1/4 tsp of baking soda.
  5. You need 1/2 tsp of salt.
  6. Prepare 3/4 cup of buttermilk (more as needed).

They are very light and fluffy, almost air-like. As they're baking, the smell is amazing. My secret to great Southern Style Old Fashion Buttermilk Biscuits, is that I freeze the stick of butter and then use a Course Hand Grater and grate the frozen butter right into the flour There is nothing better than Southern Style Old Fashion Buttermilk Biscuits. This version is light, flaky and best of all made with unrefined whole grain flour and real butter.

old fashion buttermilk biscuits step by step

  1. preheat oven to 450 f, melt shortning in ovenproof skillet (i used cast iron).
  2. mix flour,baking powder,baking soda,salt in a bowl add buttermilk mix well add melted shortning make in to a soft dough with out over working or kneading it very light hands..
  3. shape dough in to balls place in skillet turning over to coat with shortning, flatten lightly..

Regular milk can be substituted for buttermilk. Spoon flour into a measuring cup being careful not to pack flour, level off. Old-fashioned lard biscuits make the best most tender biscuits! I am a firm believer in buttermilk for biscuits. You just want the acidity from the buttermilk to assist in the rise and it also plays a key role in the flavor.

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