There is nothing like a warm buttery, flaky biscuit hot from the oven, smothered in jam. Last week I made a delicious Strawberry Jam, and thought to myself 🤔what would pair better with a delicious jam them than homemade buttermilk biscuits.
Growing up I loved the biscuits at Popeyes, anytime I ordered I would always skip the sides and opt for an extra biscuit. I’ve never really attempted to make my own. I always felt comfortable making drop biscuits like the Garlic Cheddar Biscuits, but always felt a bit intimidated to make flaky biscuits, not really sure why 🤷🏽♀️.
But I got over that little fear in my head and went for it. And OMG they were delicious. The smell of the biscuits had Jeremy and I both salivating uncontrollably lol.I couldn’t wait to try one, and when I did, I couldn’t just have one biscuit.
COLD butter and shortening is the key to great flaky biscuits. I put the shortening and butter in the freezer so it would get extra cold, and then I grated it into the flour mixture so it was well incorporated, and would create those flaky layers I was looking for.
With all that being said…. these biscuits are A must have!
Homemade Buttermilk Biscuits
Ingredients
2-1/2cups self rising flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons of frozen vegetable shortening
8 tablespoons of frozen unsalted butter
2 tbsp butter melted
1-1/4 – 1-1/2 cups buttermilk, chilled
Directions
- Preheat oven to 450 degrees, and adjust oven rack to lower-middle position.
- Whisk self rising flour, baking powder, and salt in large bowl.
- Grate frozen shortening and butter into the flour mixture.
- Refrigerate mixture for about 30 minutes.
- Spray 24-inch-square area of counter with vegetable oil spray and sprinkle ⅓ cup flour across sprayed area, then gently spread flour across counter with palm to form thin, even coating.
- Add 1 cup of buttermilk to flour mixture. Mix with hands, adding 2 tbsp of buttermilk at a time until the mixture forms a ball with no dry bits of flour.
- Transfer dough to center of prepared counter, dust surface of dough with flour. Pat dough into a square, and roll to a 1/4 inch thick, dusting dough and rolling pin as needed.
- Fold dough into thirds, lift short end of dough and fold into thirds again, forming a rectangle. Rotate dough about 90 degrees, and fold again.
- Roll dough into about a 10 inch square, but this time roll to about 1/2 inch thick. Flip dough over and cut into nine 3 inch rounds using a floured biscuit cutter. Place biscuit dough rounds on a baking sheet, spacing them about 1 inch apart.
- Gather dough scraps, and repeat the folding process until you can’t make anymore biscuits.
- Brush biscuit tops with melted butter. Bake, without opening oven door, until tops are golden brown and crisp, 13-15 minutes. Cool on baking sheet before serving.
