{"id":4464,"date":"2023-01-16T09:50:20","date_gmt":"2023-01-16T14:50:20","guid":{"rendered":"https:\/\/www.exit388.com\/?page_id=4464"},"modified":"2023-01-16T09:51:54","modified_gmt":"2023-01-16T14:51:54","slug":"buttermilk-biscuits","status":"publish","type":"page","link":"https:\/\/www.exit388.com\/?page_id=4464","title":{"rendered":"Buttermilk Biscuits"},"content":{"rendered":"
<\/div>
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/rect> <\/rect> <\/path><\/g><\/svg><\/span> Add to Collection<\/a><\/rect> <\/rect> <\/path><\/g><\/svg><\/span> Go to Collections<\/a>\n\t\n<\/div>\n

Buttermilk Biscuits<\/h2>\n
<\/div>\n\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Breakfast<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div><\/div>\n
Servings: <\/span>6<\/span> Biscuits<\/span><\/span><\/div>\n
Calories: <\/span>278<\/span>kcal<\/span><\/span><\/div>\n\n\n\n

Ingredients<\/h3>
  • 250<\/span> g<\/span> White Lily Self-Rising Flour<\/span> ~2C<\/span><\/li>
  • 2<\/span> t<\/span> Sugar<\/span><\/li>
  • 1<\/span> t<\/span> Salt<\/span><\/li>
  • 60<\/span> g<\/span> Leaf Lard<\/span> ~6T (Colder the better)<\/span><\/li>
  • 180<\/span> ml<\/span> Buttermilk<\/span> ~3\/4C (Colder the better)<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Preheat oven to 450 degrees<\/span><\/div><\/li>
    • Whisk together all the dry ingredients<\/span><\/div><\/li>
    • Cut the butter into small cubes and add to the dry ingredients<\/span><\/div><\/li>
    • Cut the ingredients a bit more by crossing two butter knives (or use a pastry cutter if you have one<\/span><\/div><\/li>
    • Pour in the cold buttermilk and stir with a spoon until a shaggy dough forms<\/span><\/div><\/li>
    • Scoop out onto a floured surface and work the dough lightly until it's incorporated. Try not to let your hands melt the cubes of butter and don't press to hard or overwork the dough. <\/span><\/div><\/li>
    • Form a rectangle about 3\/4" thick, then fold. Press down to 3\/4" again, then rotate and fold. Do this a couple more times. The folding creates the layers, but keep in mind that you want no more pressure than necessary so that the biscuit will be light and fluffy. Don't use a rolling pin or anything that would overly compress the dough. Just lightly shape with hands.<\/span><\/div><\/li>
    • Cut into squares with a floured knife or rounds with a floured biscuit cutter. Do not slice with the knife or twist the biscuit cutter. Move straight down and up so you don't create a pinch in the side of the biscuit dough that would hinder the rising.<\/span><\/div><\/li>
    • Place them on a sheet pan so they are all touching (this helps with rising). Brush the top with buttermilk and put them in the oven.<\/span><\/div><\/li>
    • Cook 17 minutes<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      Notes<\/h3>
      You can freeze before cooking or after cooking. Place them on a plate in the freezer and, once frozen, put them in a baggies. Freezing separately first helps keep them from sticking together.<\/span><\/span>
      <\/div>\nWhite Lily Self-Rising Flour is made from 100% Soft Winter Wheat and this is key to soft and fluffy. Most all-purpose flour is Hard wheat has a higher protein content (11-15%) than soft wheat (5-9%). \u00a0Bread flour typically has a protein content of 12-14%, all-purpose ranges from 9-12%, pastry flour contains 8-9%, and cake flour has about 7-8%. Either way, you want to reduce the protein content which kind of equates to the gluten content. You don't want to overwork the dough and the more gluten, the more likely you will underwork or overwork the dough and end up with a chewy biscuit. If you can't find White Lily Self-Rising Flour, try pastry flour (or mix 50% Pastry\/50% All-Purpose and add 1T Baking Powder and 1\/4t Baking Soda).<\/span>
      <\/div>\nYou can also substitute unsalted butter or shortening for the leaf lard without consequence.<\/span><\/div><\/div>\n

      Nutrition<\/h3>
      Calories: <\/span>278<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>35<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>5<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>13<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>8<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.5<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>680<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>90<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>3<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>404<\/span>IU<\/span><\/span> | <\/span>Calcium: <\/span>162<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","wpupg_custom_link":[],"wpupg_custom_link_behaviour":[],"wpupg_custom_link_nofollow":[],"wpupg_custom_image":[],"wpupg_custom_image_id":[],"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"class_list":["post-4464","page","type-page","status-publish","entry"],"yoast_head":"\nButtermilk Biscuits - 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