These old-fashioned biscuits are made with buttermilk, so they're melt-in-your-mouth soft with a lovely fluffy golden top and lightly crisp bottom. And best of all, they are ready to enjoy warm from the oven in under 30 minutes.
Course Breakfast, Appetizer, Side Dish, Brunch, Dinner
⅔cupbutteror shortening, 1-inch cubes or grated, or a mixture of butter and shortening)
1⅓cupsbuttermilk(see notes for using milk)
1largeegg
Instructions
Preheat oven to 375º F. Prepare the baking sheet by lining it with parchment paper or a Silpat liner. For biscuits with a crispier bottom, grease the baking sheet.
In a large bowl, whisk together 2¾ cups of flour, sugar, baking powder, salt, and baking soda. Cut in butter or shortening, using a dough whisk or pastry cutter until it is the size of small peas. Make a well in the center of the flour mixture.
In a small bowl, stir together the buttermilk and egg. Pour into the well of the flour mixture. Stir just until biscuit dough comes together, it will be sticky. Do not overmix.
Add 1/4 cup of flour to a shallow bowl to dip the biscuit cutter into, then use that flour to lightly flour the countertop or wooden board. Place the biscuit dough on top of the flour. With floured hands, pat dough into a 1" thick flat rectangle or square.
Dip the biscuit cutter into the flour, then press the biscuit cutter straight down and up (do not twist!). Place biscuits on the prepared baking sheet about 1" apart.
Bake at 375ºF for 20-23 minutes, until lightly golden on top. Serve warm with butter and honey or jam, or with sausage gravy.
Notes
How to make buttermilk for biscuits from regular milk: Stir in 1 tablespoon of vinegar or lemon juice to 1-1/4 cup of milk. Let it sit for 10 minutes until it starts to curdle.