Ingredients
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4 1/2
-
2
-
2
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1 1/2
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1/2
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1 3/4 - 2
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1/2
-
1
-
1
-
-
-
-
-
-
Directions
Extra-Flaky Southern Buttermilk Biscuits,These biscuits are folded, creating a layered effect. These biscuits are well worth the effort–tender and very flaky. For best results, use White Lily all-purpose flour. It is ground from a special low-gluten soft wheat and is perfect for making biscuits.,Prepared these biscuits as recipe directed and they were by far one of the best biscuit batches Ive made. My husband said that they were the best biscuits he has eaten in a long time. I will definitely save this recipe and make them again.,I half the recipe for 8 biscuits. Instead of baking soda and cream of tarter, used 1 tablespoon of baking powder and used a 3 inch biscuit cutter, Very pleased how biscuits came out.
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Steps
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1
Done
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Preheat Oven to 450 (500 If Using a Convection Oven). |
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2
Done
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Line a Large Baking Sheet With Parchment Paper. |
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3
Done
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in Bowl, Combine Flour, Cream of Tartar, Baking Soda and Salt. |
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4
Done
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Cut Cold Butter or Shortening Into Dry Ingredients With a Pastry Blender. |
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5
Done
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(mixture Will Resemble Coarse Crumbs, With No Large Chunks of Butter.) If Butter Gets Very Soft at This Point, Refrigerate Mixture For 20 Minutes. |
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6
Done
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Add 1 3/4 Cups Buttermilk, Stirring Just to Moisten All Ingredients. |
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7
Done
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Dough Should Be Soft and Moist; Add Remaining 1/4 Cup as Needed. |
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8
Done
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Turn Dough Out Onto Lightly Floured Work Surface and Knead Gently About 10 Times, or Just Untl Dough Holds Together. |
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9
Done
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Roll or Pat Dough Into a 14-by-10-Inch Rectangle. |
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10
Done
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With Short Side Nearest You, Spread Top Two-Thirds of Dough With 3 Tablespoons Soft Butter, Leaving Bottom Third, Closest to You, Unbuttered. |
