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Buttermilk Biscuits

Source of Recipe

From "Jubilee" by Toni Tipton-Martin


Recipe Introduction

"The difference between these biscuits and those leavened with baking powder alone is the addition of baking soda, which you'll need to stabilize the dough. Do this when you introduce any type of acid, whether that's buttermilk, yogurt, sour cream, molasses, vinegar, or lemon juice. The reaction between the acidic ingredient and the baking soda produces more lift in the dough, and a lighter biscuit."

List of Ingredients

â—¦ 2 cups all-purpose flour, plus more for the work surface
â—¦ 1 tablespoon baking powder
â—¦ ½ teaspoon baking soda
â—¦ ½ teaspoon salt
â—¦ ¼ cup shortening, cut into pieces and chilled
â—¦ ¾ to 1 cup buttermilk
â—¦ Melted salted butter (optional)
â—¦ Honey, butter, jam, or molasses and butter, for serving


Recipe

Preheat the oven to 450° F. In a bowl, whisk together the flour, baking powder, soda, and salt. Sprinkle the shortening over the dry ingredients. Using your fingertips, a pastry blender, or two knives, cut in the shortening until the mixture resembles coarse crumbs. Using a fork, blend in enough buttermilk to make a slightly sticky dough that pulls away from the sides of the bowl. Turn the dough out onto a lightly floured surface.

It's time to knead the dough. Keep two things in mind:
You should add as little extra flour to the kneading board as possible, just enough to let you handle the dough. And the less you handle the dough, the better.

To knead properly, use only the heel of your hand to push the dough away from you so that the heat from your hands does not warm up the dough. Then, working quickly, pick up the dough, sprinkle the board with a little flour, and return the dough to the board. Fold the dough in half and push it away from you again. Repeat this technique several times for biscuits that are light and airy. Ruth Gaskins recommends kneading the dough just six to eight times; Edna Lewis prefers eight to ten. Knead the dough just until the dough comes together and is smooth. Do not overwork, which makes it tough.

Roll or pat the dough to a ½-inch thickness. Cut with a floured 2-inch round biscuit cutter, pressing down firmly and pulling the cutter straight out of the dough. Do not twist. Cut the biscuits close together, leaving no space between. (After rolling and cutting my biscuits, I gather the leftover dough on the board and lightly pinch together the scraps into a scraggly shaped biscuit that I reserve for myself rather than re-rolling and cutting the dough.)

Place the biscuits on an ungreased baking sheet. Bake until puffed and golden brown, 12 to 15 minutes, rotating the sheet halfway through baking time for even baking. Brush with melted butter after baking, if desired. Serve immediately with honey butter, jam, or molasses and butter.

Makes 12 biscuits