(Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)īake until biscuits are tall and light gold on top, 15 to 20 minutes.Īdvice courtesy Mae Skelton I don't have much use for recipes but the one you get on a bag of White Lily® self-rising flour is hard to beat. Reform scrap dough, working it as little as possible and continue cutting. Stir the milk and lemon juice or vinegar really well. If your recipe calls for 2 cups of milk, remove 2 tablespoons of milk). After you measure your milk be sure to remove one tablespoon from every 1 cup of milk (i.e. Add the shortening and pulse until fine crumbs form. You will need 1 tablespoon of vinegar or lemon juice for every 1 cup of milk. Place biscuits on baking sheet so that they just touch. To make the dough with a food processor: Combine the flour, baking powder, sugar, salt, and baking soda in a food processor fitted with the blade attachment. Rub 2 tablespoons of the cold butter into. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Whisk the flour, baking powder, baking soda, sugar and salt together in a medium bowl. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Stir just until the dough comes together. Preheat an oven to 450 degrees F (230 degrees C). Bread Quick Bread Recipes Biscuits Chef John's Buttermilk Biscuits 4.7 (1,510) 1,198 Reviews 492 Photos This deceptively simple buttermilk biscuit recipe can come out a million different ways with some very minor variations on the ingredients and amounts. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. In a large mixing bowl, combine flour, baking powder, baking soda and salt.
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