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Buttermilk Biscuits
These buttermilk biscuits are a Blackberry favorite. They can be made easily at home. We use local Cruze Farm Buttermilk. They go very well with fresh preserves from the larder or housemade sausage biscuits and gravy. Enjoy!
Yield: 12
In a large bowl measure together:
3 ½ cups White Lily flour
1 ½ teaspoons cream of tartar
1 ½ teaspoons baking soda
1 1/2 teaspoons salt
Cut in:
2/3 cup shortening
You want the texture of cornmeal, lumps small but visible. Make a well in the middle of the bowl and add:
2 cups buttermilk
Gently but quickly fold together the flour mixture and the buttermilk allowing the mixture to fall through your fingers. The dough should be sticky but manageable. Turn it out onto a well-floured surface. Pat it gently in to a circle. Spread over 2/3 of the surface:
½ cup very soft butter
Fold the dough in three parts and roll out into a rectangle. Fold in thirds again and roll to a rectangle. Pat out to a 1-inch thickness and cut with the 3-inch round cutter. Place on a buttered, papered sheet pan and bake at 375 degrees on high fan for about 15 minutes or until tops are golden brown. Brush with melted butter after removing them from the oven.
Kristina Blauvelt
Head Baker
These buttermilk biscuits are a Blackberry favorite. They can be made easily at home. We use local Cruze Farm Buttermilk. They go very well with fresh preserves from the larder or housemade sausage biscuits and gravy. Enjoy!
Yield: 12
In a large bowl measure together:
3 ½ cups White Lily flour
1 ½ teaspoons cream of tartar
1 ½ teaspoons baking soda
1 1/2 teaspoons salt
Cut in:
2/3 cup shortening
You want the texture of cornmeal, lumps small but visible. Make a well in the middle of the bowl and add:
2 cups buttermilk
Gently but quickly fold together the flour mixture and the buttermilk allowing the mixture to fall through your fingers. The dough should be sticky but manageable. Turn it out onto a well-floured surface. Pat it gently in to a circle. Spread over 2/3 of the surface:
½ cup very soft butter
Fold the dough in three parts and roll out into a rectangle. Fold in thirds again and roll to a rectangle. Pat out to a 1-inch thickness and cut with the 3-inch round cutter. Place on a buttered, papered sheet pan and bake at 375 degrees on high fan for about 15 minutes or until tops are golden brown. Brush with melted butter after removing them from the oven.
Kristina Blauvelt
Head Baker
Yield: 12
In a large bowl measure together:
3 ½ cups White Lily flour
1 ½ teaspoons cream of tartar
1 ½ teaspoons baking soda
1 1/2 teaspoons salt
Cut in:
2/3 cup shortening
You want the texture of cornmeal, lumps small but visible. Make a well in the middle of the bowl and add:
2 cups buttermilk
Gently but quickly fold together the flour mixture and the buttermilk allowing the mixture to fall through your fingers. The dough should be sticky but manageable. Turn it out onto a well-floured surface. Pat it gently in to a circle. Spread over 2/3 of the surface:
½ cup very soft butter
Fold the dough in three parts and roll out into a rectangle. Fold in thirds again and roll to a rectangle. Pat out to a 1-inch thickness and cut with the 3-inch round cutter. Place on a buttered, papered sheet pan and bake at 375 degrees on high fan for about 15 minutes or until tops are golden brown. Brush with melted butter after removing them from the oven.
Kristina Blauvelt
Head Baker
These buttermilk biscuits are a Blackberry favorite. They can be made easily at home. We use local Cruze Farm Buttermilk. They go very well with fresh preserves from the larder or housemade sausage biscuits and gravy. Enjoy!
Yield: 12
In a large bowl measure together:
3 ½ cups White Lily flour
1 ½ teaspoons cream of tartar
1 ½ teaspoons baking soda
1 1/2 teaspoons salt
Cut in:
2/3 cup shortening
You want the texture of cornmeal, lumps small but visible. Make a well in the middle of the bowl and add:
2 cups buttermilk
Gently but quickly fold together the flour mixture and the buttermilk allowing the mixture to fall through your fingers. The dough should be sticky but manageable. Turn it out onto a well-floured surface. Pat it gently in to a circle. Spread over 2/3 of the surface:
½ cup very soft butter
Fold the dough in three parts and roll out into a rectangle. Fold in thirds again and roll to a rectangle. Pat out to a 1-inch thickness and cut with the 3-inch round cutter. Place on a buttered, papered sheet pan and bake at 375 degrees on high fan for about 15 minutes or until tops are golden brown. Brush with melted butter after removing them from the oven.
Kristina Blauvelt
Head Baker