Marilyn Martin's Recipe

Buttermilk Biscuits

Category: Recipes

Ingredients Serves 9–12 thick-cut biscuits
4 cups all-purpose flour
8 teaspoons baking powder
1 teaspoon cream of tartar
1 teaspoon salt
4 teaspoons sugar
1 cup shortening*
1 1/3 cups cold buttermilk
* Use butter or vegetable shortening such as Crisco—Do not use margarine.


Directions
Preheat oven to 450°

1. Sift the flour, baking powder, cream of tartar, salt, and sugar into a medium-sized bowl.

2. Cut the shortening into ½-inch pieces and add them to the flour mixture. Use a pastry cutter to “cut” the shortening into the flour until the mixture resembles coarse crumbs. (Alternatively, you can do this with your hands, working the shortening into the flour with a pinching and tossing motion.)

3. Add the buttermilk and mix gently just until blended.

4. Turn the dough out onto a lightly floured surface and knead it gently two or three times so that it comes together into a cohesive mass. You can add a bit more flour if the mixture is very wet, but avoid overworking the dough.

5. Gently roll or pat the dough to a thickness of one inch. Use a 2 5/8” biscuit cutter to cut rounds

6. Place the biscuits close together on a parchment-lined cookie sheet and brush with milk.

7. Bake for 18–20 minutes or until puffed and golden. Serve hot.



Preparation time: 10 minutes plus 18–20 minutes baking time.