Buttermilk biscuits

Buttermilk Biscuits

Buttermilk Biscuits

This recipe has been in my family for generations. My mother taught me how to make them, and I, in turn, have taught my children. This recipe has a lot of steps but is very easy to make. Best of all, the biscuits are absolutely delicious slathered with butter or jam!

Ingredients

  • 4 cups all-purpose flour
  • 8 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 teaspoons brown sugar
  • 1 ¼ cup milk (2% or whole)
  • 1 teaspoon lemon juice
  • 1 cup vegetable shortening (or butter)

Directions

  1. Preheat oven to 450 degrees Fahrenheit.
  2. In a large bowl, combine the flour, baking powder, salt, and brown sugar.
  3. In a separate container, add 1 teaspoon lemon juice to 1 ¼ cup milk and let sit for 5 minutes at room temperature to curdle (this is the buttermilk).
  4. Add shortening to the flour/baking powder/salt/sugar mixture, and cut in with pastry cutter until blended.
  5. Add curdled buttermilk to the flour mixture, and stir to combine.
  6. Dump the dough out onto a clean and sterile surface, and pat or roll (using a rolling pin) until it has a uniform thickness of ¾ inches.
  7. Using the top of a glass or a biscuit cutter, cut out biscuit rounds. Place about ½ inch apart on a baking tray.
  8. Bake around 10 minutes, or until tops of biscuits are lightly browned.
  9. Serve warm and enjoy!

Nutritional Information: Serving size: 1 biscuit | Servings per recipe: around 14| Per Serving: 295 kCal,15.9 g fat, 4.3 g saturated fat, 0.2 g trans fat. | 387 mg sodium | 32.9 g carbohydrates, 1.1 g fiber, 5 g. sugar | 5.3 g protein

Contact

Dr. Marybeth Mitcham
Nutrition, Food Safety, and Healthy Living Educator
mem467@cornell.edu
518-623-3291 or 668-4881

Last updated December 9, 2020