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Southern Buttermilk Biscuits

Southern Buttermilk Biscuits

Fluffy, buttery, and golden describe these southern buttermilk biscuits! These biscuits are so good, I could eat them every day, although my waistline wouldn't appreciate it. Although biscuit making is relatively easy, it's considered an art form in my family. True biscuit perfection relies mainly on the look and feel of the dough, which you will master in due time. One crucial step in making a foolproof biscuit iskeeping your butter extremely cold... the colder, the better! Also, don't overmix, as you will end up with a dry and crumbly biscuit. Keeping these tipsin mind, I have faith that you will end up with a beautiful batch of buttermilk biscuits.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings 6 people

Ingredients
  

  • 2 cups Bisquick
  • 2 tbsp light brown sugar
  • 6 tbsp real butter (super cold)
  • 2 tbsp butter flavored vegetable shortening cold
  • 1 cup buttermilk (cold)
  • ¼ cup heavy whipping cream (cold)
  • melted butter (for brushing)

Instructions
 

  • Preheat theoven to 450ºF.
  • Line a cookie sheet with parchment paper and set it aside.
  • In a large bowlsift two cups of Bisquick and two tablespoons of brown sugar. Sift longer if necessary to remove any lumps of brown sugar.
  • Grate six tablespoons of cold butter into the Bisquick mixture.
  • Add two tablespoons of butter-flavored vegetable oil.
  • Use a fork or pastry cutter to cut the butter and shortening into the Bisquick mixture untilit becomes crumbly. Make a well in the center of the bowl.
  • In a separate mixing bowl, combine one cup of cold buttermilk and one-quarter of a cup ofheavy cream. Mix until well combined.
  • Add the wet ingredients to the center of the well.
  • Stir gently until the Bisquick mixture is moistened, but do not overmix!
  • Generously flour your work surface with Bisquick.
  • Place the doughonto the floured surface.
  • Very gently, knead the dough by folding it in layers a few times while adding more Bisquick, sothat the dough doesn't stick to your hands or your work surface. (try not toadd too much).
  • Gently shape the dough into a small rectangle about one inch thick.
  • Use a biscuit cutterto cut out circles.
  • Place thebiscuits onto the prepared baking sheet with the sides barely touching.
  • Bake for twelve minutes, or until golden. (Sometimes longer, depending on your oven).
  • Brush generously with melted butter as soon as they come out of the oven.
  • Serve warm.
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