Cordelia Knott'S Recipe - Buttermilk Biscuits
Buttermilk biscuits with a tender crumb and flaky texture, perfect for breakfast or brunch, combining tangy buttermilk and rich shortening to delight your taste buds.
Ingredients
Instructions
- Into a mixing bowl, sift together the flour, baking powder, and salt.
- Add shortening and blend well until the mixture is crumbly.
- Add baking soda to the buttermilk, then pour the buttermilk mixture into the flour mixture.
- Blend thoroughly until just combined, handling the dough lightly.
Tips & Substitutions
For lighter biscuits, make sure not to overwork the dough; mix just until combined. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. The baking powder is key for fluffiness, so ensure it's fresh. Adding a pinch of sugar can enhance the flavor, too.
Serving Suggestions
These buttermilk biscuits are perfect for breakfast with butter and jam or served alongside savory dishes like fried chicken or a hearty stew. They also pair beautifully with Peachy Cherry Wine Soup(A Refreshing Starter For A Summer Meal.) for a delightful contrast in flavors. Enjoy them fresh, or slice and fill with your favorite ingredients for a scrumptious sandwich.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 3 months. To reheat, place them in a preheated oven at 350°F for about 10 minutes until warmed through and crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Cordelia Knott'S Recipe - Buttermilk Biscuits contains roughly 301 calories, with 10g protein, 53g carbohydrates, and 5g fat. It is an excellent source of calcium (32% of the Daily Value) and protein (20% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2691mg per serving (117% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but the texture will be denser. Consider mixing half whole wheat with half all-purpose for a lighter result. Adjust the liquid slightly as whole wheat absorbs more moisture.
What can I do if my biscuits are too dry?
If your biscuits turn out dry, they may have been overmixed or baked too long. To remedy this, consider adding a little extra buttermilk to your dough next time. You can also brush them with melted butter right after baking for added moisture.
How can I make these biscuits more flavorful?
To enhance the flavor of your biscuits, consider adding herbs like rosemary or thyme to the dry ingredients. You can also incorporate shredded cheese or chopped green onions into the dough for a delicious twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).