I love biscuits! Especially my homemade biscuits. Now most recipes are very similar but that still doesn’t change the love people have for these pillows of buttery goodness. I have probably eaten over a 100 biscuits in the last year in search of the perfect recipe. Is butter better or vegetable shortening? Should I use buttermilk, regular milk or just cream? Cream of tartar? What the heck is that? Anyways after consuming many biscuits I came to the conclusion that a combination of butter and vegetable shortening was the secret formula to making amazing homemade biscuits. I love homemade biscuits and so should you.
Frozen fat is the key here as I freeze my butter and veg shortening before hand. Let it thaw for 10 minutes before cutting into 1/2″ pieces. It will be much easier to handle and cut.
Make sure you use a piece of parchment paper and place the cut pieces upside down. This will insure an even rise for your biscuits.
The key to a fluffy homemade biscuit is to make sure the fat is frozen when incorporating it into the flour, not to over mix it, baking powder, high heat for the first 5 minutes in order to make them rise and not to over mix the biscuit dough when incorporating all the ingredients. You basically want to mix all the ingredients until they hold together and then roll and cut biscuit rounds.
Jack's Homemade Biscuits
- 8 Tbsp unsalted butter (frozen)
- 4 Tbsp vegetable shortening (frozen)
- 3 Cups all purpose flour
- 1 Tbsp sugar
- 1 Tbsp baking powder
- 1 Tsp salt
- ½ Tsp baking soda
- 1¼ Cup buttermilk
- Adjust oven rack to middle position and preheat oven to 450F/230C
- Mix all the dry ingredients with a whisk in a bowl
- Cut frozen butter and vegetable shortening into ½-inch pieces and add to dry ingredients. Pinch the butter and shortening in between your fingers in order to mix it with the flour mixture. There can be little clumps of the butter and shortening in the mixture as this will create fluffy biscuits.
- Add buttermilk, until combined into a cohesive ball of dough. Roll dough out to a ¾" to 1" thickness and cut rounds using a biscuit cutter or cup.
- Place cut pieces of biscuit dough onto a pan lined with parchment paper. Make sure you place cut pieces upside down as they will rise more evenly
- Bake for 5 minutes and then rotate the pan and lower the oven to 400F/205F
- Bake until these homemade biscuits are golden brown or 10 to 12 minues
- Transfer to wire rack and let cool for 5 minutes
- Enjoy your delicious homemade biscuits
I know this dish is made with a lot of fat (butter and vegetable shortening) but its even better when you add more butter on the side. I love biscuits! Homemade jams are a traditional combination for biscuits as well as eggs, fried chicken or anything else from the south that involves food. I’ve also made biscuit burgers, homemade pulled pork biscuits or even the classic biscuits and gravy.
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