As a small child, I remember sitting at the kitchen table and watching my grandmother make homemade buttermilk biscuits every Sunday morning. I liked being there and listening to her sing, as she lovingly wrapped the dough.
I could not wait until I was old enough to help her and that day finally came when I was about 7 years. Finally, I would cook in action. Over the years I learned to find the perfect buttermilk biscuits for this day, sobrings back memories of my grandmother, now deceased.
Here are some important tips I learned along the road.
Crunchy on the outside and flaky in the center as you roll the dough thin and fold it over once before cutting out. They will also crack when you're ready to butter them. I think she enjoyed with pure butter and margarine is not about them.
To warm biscuits, put them in a wet paper bag, twist it closed and putin an oven at 300 degrees for several minutes or until hot.
When it comes to cooking, when they are fried in a pan with sides and put them close, you get sides shortbread. If they cook on a griddle and space on their side, you get biscuits crus level.
Homemade buttermilk biscuits
2 1 / 2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 / 8 cup granulated sugar
1 / 2 cup solid shortening
1 envelope dryyeast
1 / 4 cup hot water
1 cup buttermilk
In a glass measuring cup, dissolve the yeast in warm water. In a large bowl, combine all dry ingredients and then cut in shortening. Stir in buttermilk and yeast / water mixture. Refrigerator dough for 10-15 minutes. Roll out the dough on a floured cloth or board and cut with a round cookie cutter. Place the dough on a greased baking sheet. Bake at 350 degrees for 10-12 minutes or until lightly browned on the plans.
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