Buttermilk Biscuits

I was making beef stew this weekend and I wanted to serve it over buttermilk bicuits.  So I looked all around the internet for a great recipe.  I decided to try one by Tyler Florence to see how it tasted.

Due to lack of a biscuit cutter I cut mine into squares.

Buttermilk Biscuits – (From Tyler Florence)

• 4 cups all-purpose flour
• 2 teaspoons salt
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 1 cup vegetable shortening, cold, cut into 1/2-inch pieces
• 1 1/2 to 2 cups buttermilk, plus additional for brushing

Preheat the oven to 375 degrees F.

Mix the flour, salt, baking powder, and baking soda into a large bowl. Cut in the shortening using a pastry blender or your hands until the mixture resembles coarse crumbs.

Make a well in the center and add 1 cup buttermilk.

Mix using your hands and quickly fold the dry ingredients into the buttermilk until a sticky dough forms (This is really messy). You will probably have to add more buttermilk to the mixture.  Add it 1 tbs at a time.

Turn the dough out onto a floured surface. Gently fold the dough over itself a couple of times to create multiple layers. Press the dough out to about 1 inch in thickness and cut with a biscuit cutter or in my case, a pizza cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk.

Bake for 20 to 25 minutes until risen and golden brown.

Serve the biscuits warm.  They were tasty.  I wish they had some butter in them.  I love butter.  Overall it is a good recipe.  I will definitely make them again.