Southern Style Buttermilk Biscuits
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 3 teaspoons baking powder
- 1/4 cup shortening
- 1 tbsp sugar
- 3/4 cups 2% milk
- 1 egg, whisked
- 1 tbsp white vinegar
- 1/2 teaspoons kosher salt
- 1/4 cup unsalted butter, cold cut into cubes
- Carbohydrate 34.1588600365064 g
- Cholesterol 48.2930715031165 mg
- Fat 22.7112812578111 g
- Fiber 1.12500002130168 g
- Protein 6.53480833660409 g
- Saturated Fat 12.8221192550767 g
- Serving Size 1 1 (139g)
- Sodium 1374.3921351096 mg
- Sugar 33.0338600152048 g
- Trans Fat 1.58219347554135 g
- Calories 368 calories
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. In small bowl or drinking glass, mix milk and vinegar. In a large bowl, combine flour, baking powder, salt, baking soda and sugar. Add cold butter and shortening using your fingers to work into the dry ingredients until it resembles coarse crumbs. Add the milk/vinegar mixture and stir using a rubber spatula until a soft dough forms. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes. Remove biscuits from freezer and brush tops with egg wash. Place into oven and bake for 15-18 minutes, or until golden brown. Serve warm
