Biscuits! They’re great for sopping up sausage gravy, they’re good alongside eggs and bacon, and they are excellent with butter and honey! Biscuits should be light, fluffy, and hot!
I have 2 biscuit recipes that I alternate using. But, this recipe is what I use most. Something that makes these unique, is that instead of using shortening or butter, like most biscuit recipes, this one uses canola oil- eliminating the usual “cutting in” process of the shortening, which also makes them a little quicker to prepare.
Most importantly- they’re just really good. So, let’s make some Light and Tender Buttermilk Biscuits!
2 cups all purpose four
4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt.
1 cup buttermilk
1/3 cup canola oil
Mix dry ingredients together in a mixing bowl.
In a separate bowl, mix together the buttermilk and oil. Add this to the dry mixture- and blend just until everything is moistened.
Knead slightly on a floured surface by folding in half and pressing it down a little bit.
Pat out to desired thickness. (I never pat mine too thin. I like a nice thick biscuit!) Don’t overwork the dough….the more you work it, the less tender your finished product will be
Cut with biscuit cutter. Place on a lightly greased cookie sheet.
Bake at 450 for about 8-9 minutes. Don’t over-bake! Watch them. When they get a little golden on the top and the bottoms are light brown- take them out. Serve Hot! Biscuits are always best when they are piping hot! Slather with butter and honey or jelly!