Buttermilk Biscuits

Coastal Living
An egg wash gives these fluffy biscuits a shiny, golden crust, slightly different from traditional biscuits brushed with butter. Use a soft-wheat flour, such as White Lily, for tenderness.
Makes about 1 dozen biscuits


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2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons sugar
1/3 cup shortening
2/3 cup buttermilk
1 large egg, beaten


Combine first 5 ingredients in a large bowl; cut in shortening with a pastry blender until mixture is crumbly. Add buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times.

Roll dough to 1/2-inch thickness, cut with a 2 1/2-inch round cutter, and place on lightly greased baking sheets. Brush biscuits with egg. Bake at 425° for 10 minutes or until golden.

Created date

March 2006