Breakfast is undoubtedly one of my favorite meals of the day. Because of my busy work schdedule I often don’t get to make ‘good’ breakfast all the time. Let’s face it some days it’s literally just a cup of coffe or a bowl of cereal. Working full time as a pharmacist has it’s challenges so when i get the opportunity to spoil myslef with a good breakfast I go all in! These breakfast biscuits are super easy to make and so delicious. My husband can eat 4 in one sitting. They’re that good! I will guide you through some top tips such as folding to ensure that your biscuits become light and airy filled with buttery layers, instead of flat and dense.
Cold butter and shortening stops the fat from melting as the dough is formed, so as the butter melts in the oven it creates air pockets of steam which results in a soft, light, airy texture. These biscuits are easy to make with mainly ingredients that are already in your kitchen. Making them from scatch are so much better than the store bought versions; hands down! You can also serve these biscuits with fried chicken and gravy for a real experience or try as a breakfast meal with jam. I typically for the jam with my biscuits on most occasions.
Ingredients
- 2 cups All-purpose Flour
- 1 tbsp Baking Powder
- ¼ tsp Baking Soda
- 3 tbsp Shortening, diced
- 3 tbsp Unsalted Butter, diced (plus extra for glazing)
- 1 cup Buttermil
- 1 tbsp Sugar
Helpful Tips
- Rolling and folding the dough creates really great layers.
- The biscuits should be light brown. Too dark equals dry.
- The buttermilk should be folded into the dough and not kneaded. This will make the biscuits flaky.
- Fridge-cold butter and shortening is essential to form the biscuit dough.
- Butter and shortening are diced into small pieces to be incorporated into the flour quickly.
Directions
- In a bowl, mix together the flour, salt, baking powder, baking soda and sugar.
- Rub the shortening and butter into the flour mixture using the tip of your fingers. The mixture should become coarse and crumbly.
- Pour in the buttermilk and fold through to form a sticky dough.
- Transfer the dough to a lightly floured surface. Using a rolling pin, roll out the dough then fold over, repeat this process about 4-6 times to create layers within the biscuit.
- Roll the dough to 1 inch thick then cut using a cup or biscuit cutter. Transfer the biscuits to a greased baking tray.
- Bake in an oven at 275 degrees for 18-20 mins.
- Remove the baked buttermilk breakfast biscuits from the oven then glaze with the rest of the butter.
