Baxter’s Buttermilk Biscuits

The Triple B

These biscuits have a golden brown, flaky bottom crust as well as a flaky top crust… every time!

Get the butter… eat em up!

Tips for making biscuits:

Don’t handle them too much.

When you cut the butter in, you want to see it (the butter) still after you’re done. Use your fingers to mix with the flour to get the chunks a bit smaller. Once you add the buttermilk (I recommend you use the real stuff, not a substitute mix of vinegar and milk. I think it’s worth it for the creamy texture buttermilk has.)

When you cut the circles out, press down once.

****Do not twist the cutter after you cut the circle****

When you do that, you are sealing off the edges and it won’t be as flaky or rise as high.

When you arrange these biscuits in the pan put them close together so they touch each other. That traps the steam and helps them rise.

I have used Crisco Oil and Butter on the bottom of a 10″ Cast Iron pan (or griddle.. actually like using the 10″ griddle better). Same result for both. Crusty and golden brown. Seems there is so much butter in there already, you might as well use butter on the pan.

I DO preheat the pan. (But you don’t have to, but you won’t have as crusty of a bottom if you don’t preheat.)
Be careful taking the preheated pan out of the oven. You’ll need more than a normal oven mitt. Extremely hot handle.

See Baxter’s Buttermilk Biscuits.

No Buttermilk?

https://www.momontimeout.com/perfect-biscuits-every-time-recipe/