This recipe is the perfect classic buttermilk biscuit recipe. If you have been looking for a recipe like this, look no further. This is the one that you will stick to forever because it tastes good and they are perfectly fluffy. These biscuits get super big and fluffy and they resemble little pillows. If Barbie were a real person she would probably want to lay her head down on one of these biscuits haha! Theya re really, relaly, really good.
The other of this recipe spent a long time trying to come up with the perfect biscuit recipe.
This girl has spent four years looking for the perfect biscuit recipe and made it. I think we can trust that these are the best!
Ingredients
3 cups Gold Medal all-purpose flour
1 1/2 tsp salt
1 tbsp Domino sugar
1 tbsp baking powder
3/4 c. buttermilk (the cheat version is okay)
1 egg, beaten
1/4 cup Crisco shortening
1/4 cup cold water, divided*
1 stick Land O’ Lakes cold or frozen butter, cubed
Instructions
Preheat oven to 425ºF. Line a baking sheet with parchment paper or a non-stick baking mat.
In a large bowl, mix together the flour, salt, sugar, and baking powder.
Create a well in the middle of the bowl. Add the buttermilk, egg, shortening, and 2 tbsp of the cold water into the well. Use a wooden spoon to start mixing and “cutting” to form a dough. Take care to not over-mix.
Add the cubes of butter, and use your hands to knead the butter into the dough (no more than 7-8 times). Some of the butter will incorporate to help moisten the dough, but mostly you want the butter to REMAIN in small chunks throughout the dough. This will make the biscuits fluffy.
Turn dough out onto a non-stick surface (use cooking spray if you need to, but try to avoid using flour which will dry the biscuits out). Press into a 1 1/2 inch layer, making it as level as you can.
Use a round cutter to cut biscuits out. Place each one on the prepared cookie sheet, edges touching each other.
Sprinkle salt over top of the dough.
Bake for 12-15 minutes, until outer edges start turning golden brown.
Serve warm! Or store at room temperature in a sealed container for up to 2 days. However: best fresh!
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Quick Tip: Add water to your dough one tablespoon at a time if the dough seems too dry.
