With apologies to Chick-Fil-A, and Biscuit Love in Nashville, these Buttermilk Biscuits are better.
Enough chit chat. Here’s the good stuff.
Time: 1 hour
Makes: ~25 medium biscuits, ~20 large biscuits
4 cups White Lily™ self-rising flower
½ tsp fine salt
2 tbsp honey
½ cup Crisco™ shortening
4 tbsp (half stick) unsalted butter, room temp
1¾ cup whole buttermilk
8 tbsp (whole stick) salted butter, melted
What? I never said these were healthy; I said they were the best damn buttermilk biscuits ever of all time. Also, note the use of both salted AND unsalted butter. Keep these separate.
- Let the unsalted butter sit out at room temperature for about an hour. DO NOT MELT IT!
- Preheat your oven to 425º. That’s Fahrenheit, by the way.
- Grease a large cookie sheet with a touch of the shortening. Please don’t ruin these with some nasty lubricant that is closer to WD-40 than an edible substance.
- Now take that unsalted butter and cut it into small cubes (about 2cm long). Do the same for the shortening.
- Using a pastry cutter, mix the flour and salt in a large bowl. Then add the unsalted butter cubes and the shortening cubes. Mix and cut until the mixture is crumbly.
- Pour in the buttermilk and honey. Gently mix until everything seems to be mixed in, then STOP. DO NOT… and I cannot stress this enough… DO NOT over-mix the dough. If you do, you’ll build up the gluten and then you’ll have dense little hockey pucks that are no bueno.
- If your dough seems way to wet and sticky, gently fold in a little more flour. You want it to slightly cling to your mixing bowl, but it shouldn’t latch on like a mountain climber dangling off the edge of a cliff.
- Remove the dough and place it onto a floured surface. Gently knead it and roll it until it’s about 2cm thick. Like before, do not over-knead or over-roll… hockey pucks.
- Cut and place the biscuits on the greased cookie sheet so that they are touching, but not pressed together.
- Start baking for 10 minutes.
- Remove the biscuits from the oven and baste half of the salted butter.
- Bake for another 10 minutes with the pan rotated to ensure even baking.
- Remove the biscuits from the oven and baste the remainder of the salted butter.
- Continue baking for no more than 5 minutes, or until the tops of the biscuits are golden brown and slightly bubbly.
These taste fresher than any restaurant biscuit, are infinitely better than any pop-a-can biscuits, and are just… they’re just so dang good, y’all.
But don’t eat too many. That’s a lot of butter.