Mamaw's Buttermilk Biscuits
My grandmother's homemade buttermilk biscuits - my perfect comfort food. Papaw used to pour Karo syrup over his so that's the way I like them too.
My grandmother's homemade buttermilk biscuits - my perfect comfort food. Papaw used to pour Karo syrup over his so that's the way I like them too.
- Carbohydrate 24.67713 g
- Cholesterol 2.8933429 mg
- Fat 3.94584375 g
- Fiber 0.970840014332533 g
- Protein 3.97657 g
- Saturated Fat 1.56356355125 g
- Serving Size 1 1 Serving (60g)
- Sodium 130.6686 mg
- Sugar 23.7062899856675 g
- Trans Fat 0.259699085 g
- Calories 152 calories
Step-by-step
- Mix dry ingredients.
- Cut in shortening.
- Blend in milk.
- Place on floured sheet and knead 10 to 15 strokes.
- Pull out one lump of dough and roll in your hands into a ball.
- Place on a greased baking dish and continue with the remaining dough.
- For extra flavor, brush melted bacon fat over the top of biscuits before baking.
- Bake for 12-15 minutes at 450.
Overworking the dough by kneading past fifteen strokes develops too much gluten, resulting in tough biscuits instead of tender layers. When incorporating the quarter cup of shortening, use a pastry blender rather than warm hands to keep the fat solid until it hits the hot oven. That solid fat melts during baking, creating pockets of steam that lift the flour structure apart. The chemical reaction between the acidic buttermilk and the alkaline baking soda requires a high baking temperature of 450 degrees Fahrenheit to generate rapid carbon dioxide expansion. For those managing dairy restrictions, substituting regular milk with a tablespoon of lemon juice per cup of plant milk mimics the necessary acidity. Small baking sheets fit efficiently into compact countertop ovens while maintaining the required heat circulation. Keeping ingredients cold prevents the shortening from dissolving prematurely into the dry mix. Bake these for twelve to fifteen minutes until the tops turn golden brown, then serve immediately for optimal texture.
