Big And Thick Buttermilk Biscuits Recipe

Ingredients for Big And Thick Buttermilk Biscuits

• Self Rising Flour
• 1/2 cup vegetable shortening, chilled and cut into small pieces
• 1 1/2 cups buttermilk, cold
• 2 tablespoons unsalted butter, melted, for drizzling
• 3 cups all-purpose flour, plus more for dusting

How to Make Big And Thick Buttermilk Biscuits

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together 3 cups of flour and 1 teaspoon of baking powder (if not already present in self-rising flour).
3. Cut in the chilled shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. Gradually add the cold buttermilk, mixing gently with a fork until just combined. Do not overmix!
5. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 1-inch thickness.
6. Use a 2 ½-inch biscuit cutter or a sharp knife to cut out biscuits. Reroll scraps as needed.
7. Place biscuits in a greased 9x13 inch baking pan.
8. Bake for 15-20 minutes, or until golden brown.
9. While biscuits bake, melt 2 tablespoons of butter.
10. Once biscuits are baked, immediately brush the tops with melted butter.
11. Serve warm with your favorite jam, honey, or peanut butter.