Buttermilk Biscuits with 3 Flavored Butters

It’s June and to me that means summer has really begun. If it has not already started, it will very soon be summer vacation for kids. This means outdoor barbecues, trips to the beach, and camping, each I’m really looking forward to this year.

With Father’s Day just a few weeks away, barbecues are getting fired up and I wondered what would be perfect with steaks and sweet corn. Checking my vintage recipe drawer, I found a recipe for flaky buttermilk biscuits. I whipped up a batch, and I know they will be very popular at any barbecue. the 3 flavored butters I whipped up as well go perfectly with these delicious biscuits.

These are really easy to make. The recipe makes about 2 dozen biscuits so you will have enough for backyard parties. They also keep well in a resealable container. Make up a batch and watch them disappear during supper.

To make these yummy biscuits, you will need:

Ingredients - Buttermilk Biscuits

  • 5 cups of all-purpose flour
  • 3 tsp. baking powder
  • 3 Tbsp. sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 3/4 cup vegetable shortening
  • 2 packages of dry yeast
  • 1/2 lukewarm water
  • 1 pint (or 2 cups) buttermilk

Start by dissolving 2 packages of dry yeast in a half cup of lukewarm water and set that aside while you sift the dry ingredients together.

Sift the flour, baking powder, sugar, baking powder, and salt together. Honestly you don’t have to sift the flour, but I’ve always found that it give the biscuits a nice softer texture.

Give the flour mixture a quick stir to make sure that all the ingredients are thoroughly combined.

Next add the shortening as best as you can. It tends to clump and stick together, but as the rest of the ingredients are combined it will mix in too.

Next it’s time for the yeast.

Grab the yeast that you dissolved in water. Pour the yeast into the flour mixture and stir together.

Buttermilk comes next and will help the dough to come together.

Keep stirring together with a large spoon until all the flour is thoroughly combine. Cover the bowl and put in the fridge for at least a half hour.

You could make the dough a day or two before and it will keep very nicely covered in the fridge until you need it.

After the 30 minutes or so are up, lightly flour a clean counter top and grab your rolling pin.

Work with part of the dough at a time. It’s a lot of dough to work with all at once.

Grease a cookie sheet or two. Then you need to roll the dough out until it’s about 1/2 inch thick. Cutout dough with a biscuit or circular cutter and place the rounds on the cookie sheet.

It’s recommended that you leave the cut biscuits out for a half hour. I didn’t do this and my biscuits, while delicious, ended up a little flatter than I’d like.

Whether you can wait or not, bake the biscuits in a 400° oven for 12-15 minutes. Let them cool and then enjoy!

Buttermilk Biscuits

Yummy! These turned out beautifully and melt in your mouth.

I also decided to make three flavored butters to go with these buttermilk biscuits.

First is simple honey butter.

All you need to do is whisk together a stick of softened butter with honey. I used about 3 tablespoons of honey, which turned out very sweet and delicious. If you don’t use it all at supper, just cover it and store it in the fridge. It will firm up, but warming up a biscuit with honey butter is never a bad thing. 😀

Next is a twist on honey butter by adding cinnamon and sugar.

Combining a teaspoon of cinnamon with about two tablespoons of sugar to make the cinnamon sugar. Whip the softened butter, cinnamon sugar, and a tablespoon or two of honey together for a delicious cinnamon honey butter.

If you want something savory, try a pesto butter.

Whip together a stick of softened butter with about a 1/4 cup of pesto (either homemade or store bought). Add garlic salt to taste and enjoy.

Now I’m really in the mood for a backyard barbecue. The tricky thing about Minnesota is all the annoying bugs that come out in the summer. Screened in areas are a must especially as the sun starts to go down. Luckily Heartland America has a great option to keep the bugs at bay while enjoying your supper outside.

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This umbrella screen fits over patio umbrellas up to 9 feet in diameter. It even has a zipper on the side so getting in and out is a breeze. This will go a long ways in helping us enjoy the outdoors this summer.

Whether you will be enjoying buttermilk biscuits at your backyard barbecue or taking your dad fishing this Father’s Day, I hope you will stay tuned. Next week I will be bringing you some great gift ideas for the dad in your life.

I hope you have a great start to your summer and remember you are always welcome at Home with Heartland.

Flaky Buttermilk Biscuits
Print Recipe
Servings
2 dozen
Cook Time Passive Time
12-15 minutes 1/2 hour (at least)
Servings
2 dozen
Cook Time Passive Time
12-15 minutes 1/2 hour (at least)
Flaky Buttermilk Biscuits
Print Recipe
Servings
2 dozen
Cook Time Passive Time
12-15 minutes 1/2 hour (at least)
Servings
2 dozen
Cook Time Passive Time
12-15 minutes 1/2 hour (at least)
Ingredients
Servings: dozen
Instructions
  1. Dissolve 2 packages of dry yeast in a 1/2 cup of lukewarm water.
  2. Sift together flour, baking powder, sugar, baking soda, and salt in a large mixing bowl.
  3. Cut in vegetable shortening.
  4. Add yeast to flour mixture.
  5. Then add buttermilk.
  6. Work together with a large spoon until all the flour is moistened.
  7. Cover the bowl and store in the refrigerator for at least 1/2 hour.
  8. When ready to use, preheat oven to 400 degrees and take out dough.
  9. Roll out dough on a floured surface and cut out biscuits with a circular cutter.
  10. Place cut out biscuits on a greased cookie sheet. (Optional: You can leave biscuits out for a half hour before baking to get more of a raise)
  11. Bake for 12-14 minutes at 400 degrees.
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