I used to say who needs a biscuit cutter? Then a good friend sent me one she picked up for pennies in a thrift store and ok, fine I’m sold.
You were all right all along. I always used a juice glass or the band from a mason jar in the past to cut biscuits, but there was fiddling involved: pulling the dough out of the glass or trying to pick up the band with doughy fingers. Now I don’t think I’ll ever go back to my foolish ways.
These biscuits don’t use a classic knead and as a bonus the folding creates layers that make the biscuits split in half for better butter and honey application.
Buttermilk Biscuit Recipe Ingredients
- 1/2 cup vegetable shortening OR preferably 1/2 cup coconut oil
- 2 cups all-purpose flour + extra for dusting
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk or only 3/4 cup milk if coconut oil was substituted
- 2 TBSP butter melted, for brushing
Buttermilk Biscuit Recipe Instructions
Preheat the oven to 400F and melt the 2 TBSP of butter. I use a metal measuring cup and melt the butter on a rack in the pre-heating oven, just don’t forget it’s in there.
Whisk together the dry ingredients.
Use either a food processor, a pastry blender, or two forks to cut the butter and coconut oil into the dry mixture. As soon as the mixture resembles crumbs, add the milk and stir until just combined. At this point the dough will be quite sticky, but should hold together.
Heavily flour the work surface and dump the dough from the bowl onto the flour. Flour your hands and pat the dough out into a rough square. Sprinkle the square with flour and fold the dough in half and then half again.
Turn the dough over and pat it out into a square again. Again, sprinkle it with flour, fold it in half, and then half again.
Pat the dough out and cut it into 9 2 or 3″ circles. Place the biscuits on a baking sheet and brush with the melted butter, bake for 12 – 15 minutes.