Buttermilk Biscuits
Ingredients
- 4 cups all-purpose flour
- 2 1/2 tbsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp salt
- 1/2 cup beef tallow cubed
- 1/4 cup unsalted butter chilled and cubed
- 2 cups buttermilk
Instructions
- Preheat oven to 45 degrees. Line 2 baking sheets with parchment paper or Silpat. Set aside.
- In large bowl, whisk together flour, basking powder, baking soda and salt. Add your cubed beef tallow and butter and cut them together by hand or with a pastry cutter. You can also combine these ingredients in a food processor and pulse until fats are broken down to large pea size. If using food processor, return mixture to bowl.
- Add in the buttermilk and mix with wooden spoon until a shaggy dough forms but be sure not to overmix. You do not want to over work the gluten! Keep this in mind when you gently kneed dough together until the mixture forms a ball. Separate in two balls and set one aside while you roll out the first.
- Roll the dough into a rectangle about 9 X 13 " and fold that into thirds like an envelope. Roll out again lightly to elongate your rectangle and repeat the fold in the opposite direction.
- Press the dough by hand into a rectangle about 2 " thick. Use circle cutter if you want round biscuit or you can use a knife or bench cutter to cut into squares (less waste this way). Be careful not to twist or smash the dough when cutting so you don't ruin the layers. Place on baking sheet about 2 " apart. Repeat with send ball of dough.
- Brush biscuits with some melted butter or milk to enhance the color you will achieve while baking. If space allows, place in freezer for 10-15 minutes or in refrigerator 20-30 minutes.
- Bake the biscuits for 15-17 minutes or until golden brown. Check at 10 minutes and if necessary rotate the baking sheets to get an even cook. Allow to cool slightly before serving with salted butter and jam of choice. Or slathered with sausage gravy. Or possibly drizzled in hot honey. And much, much more!
Notes
You can also use whole milk to replace the buttermilk.
If you don’t have beef tallow you can use either only butter or substitute recipe for 1/2 c butter to 1/4 c shortening.
When I created this recipe I opted to use more salt than the base recipe used so if you would prefer less salty biscuits you can cut the salt by 1/2 tsp.
One Response
Yummy!