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Buttermilk Biscuits

Buttermilk Biscuits

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.

Coastal Living APRIL 2006

  • Yield: Makes about 1 dozen biscuits

Ingredients

  • 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

Preparation

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.

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Buttermilk Biscuits recipe

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