Jo and Sue: Buttermilk Biscuits

Everyone needs an easy, go-to biscuit recipe. I've made several biscuit recipes for the blog (Type "biscuit" in the search bar to see them all!) And, I keep coming back to this one.

It's classic, it's easy, it's flaky, and it's delicious.

All the things a good biscuit should be.

I tend to use butter for my biscuits but you can sub shortening for an even flakier biscuit.

Give them a try - you'll see why I use this as my go-to. I still attempt other recipes just out of curiosity BUT I'm saving this one forever,

and ever...

P.S. - this makes a fairly large batch but is easily halved.

Buttermilk Biscuits

Ingredients

4 cups flour

2 Tbsp baking powder

pinch salt

4 Tbsp sugar

1 tsp cream of tartar

1 cup butter, cold (or shortening will work)

1 1/2 cups buttermilk

2 eggs

Directions

Preheat oven to 450. Line a cookie sheet with parchment paper, set aside.

In a large bowl, stir together flour, baking powder, salt, sugar, and cream of tartar.

Cut in the cold butter (or shortening) using a pastry blender or 2 butter knives. (NOTE - You can also pulse the dry ingredients and butter briefly in a food processor/blender) Mixture should resemble coarse crumbs.

In a separate bowl, whisk together buttermilk and eggs.

Stir the wet ingredients into the dry ingredients until just combined. Do not over mix.

Roll or pat out dough to 1/2 inch thickness. Fold the dough in half and gently press to 1 inch thickness. (Folding the dough will result in the lovely split in the biscuit so it is easy to pull apart.)

Cut out dough using a sharp edged cookie or biscuit cutter.

Re-roll the scraps to 1 inch thickness and cut out as many more biscuits as you can get. (If you re-roll more than once your biscuits will start to get tough!)