Waffle House Biscuits Recipe
These biscuits have a light, flaky texture that makes them just as good on their own as they are with butter and jam!A mix of butter and shortening is what helps them hold their structure while keeping the inside soft.I work quickly when handling the dough so the butter stays cold, which is the trick to getting that delicate texture.Pressing the dough out gently instead of rolling it too thin helps keep the layers intact for a better rise. Smart!
Ingredients
- 2 cups All-Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Butter cold, diced
- 3/4 cup Buttermilk
Instructions
- Preheat your oven to 425°F.
- Prepare a baking sheet with parchment paper or lightly grease it with butter.
- In a large mixing bowl, combine 2 cups of all-purpose flour, 2 tsp of baking powder, 1/2 tsp of baking soda, and 1/2 tsp of salt.
- Mix thoroughly to incorporate all the dry ingredients.
- Add the 1/2 cup of cold, diced butter.
- Use a pastry cutter or your fingertips to blend the butter into the flour mixture until it resembles coarse crumbs.
- Gradually pour 3/4 cup of buttermilk into the flour and butter mixture.
- Stir gently with a fork until the dough just comes together.
- Turn the dough out onto a floured surface and knead gently for a few seconds.
- Pat or roll out to about 1-inch thickness and cut with a biscuit cutter.
- Transfer biscuits to your prepared baking sheet.
- Bake for 12-15 minutes until golden brown.
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