How to Make Old Fashioned Buttermilk Biscuits
June 6, 2013 by Diane Watkins
Filed under Breads, How To
How to Make Old-Fashioned Buttermilk Biscuits: Tips and Recipe
The secret of light fluffy biscuits is to not over work the dough. Once the liquid is combined with the flour, stir only enough to form a cohesive dough. Most recipes call for a ratio of 3:1 or 4:1 for the flour: fat ratio. Being health conscious we tend to use the 4:1 ratio now. I would use the 3:1 if using milk, or 4:1 when using buttermilk. I prefer shortening or lard, butter can be used if necessary, but the texture is different and the color is affected. (Try butter flavored shortening if you like the buttery flavor).
Traditionally the biscuit is split and stuffed with butter or jam. Some cooks now brush the top of the biscuits with butter when taking out of the oven now instead. I can see how this might reduce the fat- provided that you don’t stuff them as well.
Buttermilk biscuits rely on the acid in the buttermilk to help in the rising process. If you do not have buttermilk, try my Self-Rising Biscuits or my Baking Powder Biscuits. Follow the links below for those recipes.
