Best Buttermilk Biscuts... Ever!

So I have been trolling the internet for sometime now looking for a really good buttermilk biscuit recipe. And there was criteria that needed to be met before I would accept any biscuit recipe as my go to. I wanted soft, tall, delicious biscuits that I could use at breakfast, lunch or dinner or as a snack for my two little bottomless pit minions (who I adore). :) That's a tall order to fill, I know... but rejoice wonderful blog followers I have found a recipe that meets all my demands! (Happy dance)

This all began because I have started making our butter, and as a result I had a good deal of buttermilk ever week to use. And while I love pancakes... a girl can only eat so many! ;) So I started looking for an application for this buttermilk and would cover a lot of bases, and thus the great biscuit hunt began.

This recipe is from The Pioneer Woman, and it is yet again amazing! You can find it here, or you can use my adaptation below.

Ingredients

• 2 1/2 cups buttermilk

• 6 cups Self-rising Flour, Plus More For Kneading

• 1  Salt

• 1/4 cup butter

• 1/2 cup vegetable shortening

•  Melted Salted Butter, For Brushing

Preparation Instructions

(Important note: You can make your own self-rising flour by taking AP flour and adding 1 1/2 tsp of baking powder and 1/2 tsp of salt to ever cup of flour needed.)

Preheat the oven to 475 F.

In a large bowl sift together the flour and salt. Use a pastry cutter, fork or whisk  to cut in the lard (or butter or shortening or both) until the mixture resembles coarse crumbs.

Pour the wet ingredients into the dry ingredients, stirring gently with a fork or wooden spoon until it all comes together. Flour the surface, then turn out the dough and knead 10-15 times, adding a little flour so it's less sticky.

Roll out dough to 1/3 to 1/2 inch thick and use a biscuit cutter to cut medium to small circles. 

Place in a greased 13x9 baking dish 10-15 minutes, or until golden brown on top. Remove from oven and immediately brush on melted butter. To die for!

***Baking time will vary depending on the size of the biscuit cutter you use. I made mini biscuits, which took about 9 to 10 minutes. Larger biscuits will take longer, so keep an eye on them as they bake.

**If you want soft biscuits place them close together (or touching) if you want a crispier biscuit place them further apart.

Mangia!