FAVORITE!

Everyone NEED to get their hands on this recipe. It was fairly easy and came out soooo-o delicious. They tasted best when fresh out from the oven! (Simply warm them in the oven if you are eating them the next day.. they tasted just as great) My friend downed 3 when they were warm and crunchy. Homemade biscuits totally kick McDonald's and Pillsbury's butt :P


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Buttermilk Biscuit
recipe adapted from Alton Brown
-makes 9 big biscuits
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening (I substituted with 2 tablespoons butter& used 1/4 tsp of salt instead of 3/4 tsp)
1 cup buttermilk, chilled

Preheat oven to 450 degrees.
In large mixing bowl, combine flour, baking powder, baking soda and salt.
Using your fingertips, rub butter (and shortening) into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.)
Make a well in the center of the mixture and pour in the chilled buttermilk.
Stir just until the dough comes together. (The dough will be very sticky.)

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times.
Press into a 1-inch thick round.
Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough.
(If you don't have a cutter, simply use a regular soup can like me. Just cut out the top and bottom lids and there you have it! Warning: Drinking glass might seal the biscuits and make them less flaky.)
Reform scrap dough, working it as little as possible and continue cutting.
Place biscuits on baking sheet.
Bake for 15 to 20 minutes until biscuits are tall and light gold on top.
Be sure to wait till pan is cool before taking them out or you will burn your fingers like me ):

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I love pairing these up with strawberry jam. The sweetness of the jam perfectly balances the saltiness of the biscuits. This recipe is definitely on the top of my list if I ever need to use up my buttermilk. They should be on yours too! Enjoy!