Buttermilk Biscuits

Buttermilk Biscuits

Two events came together to create these biscuits, One I made butter and had buttermilk left over, and two Dave and I have decided that Bloomingfoods Vegan Biscuits and Gravy is just too expensive.
These biscuits aren't vegan, but they're really yummy. Shawn said they were as good if not better than his mom's.
These were quite easy to put together on a Sunday morning. Unfortunately, we haven't had buttermilk since then and the other attempts, while good, have not been quite the same.

This would be easier with self-rising flour. I didn't have self-rising flour, so I had to use AP flour plus leavening agents. I know there is a conversion between baking soda and powder, but I don't know what it is. Hence the rather large amount of baking powder. For the fat, I used half butter half shortening combination. Oh and for the biscuit cutter, we used an empty can of beans.

Buttermilk Biscuits:
3 C self-rising flour
or
3 C AP flour minus 2 T
1 1/2 t salt
1 T 1 1/2 t baking powder
1/2 C fat
~1 C buttermilk

450 degree oven
Place the flour, salt, and baking powder in a medium-sized bowl and mix. Rub (or cut in if you have the equipment) in the fat until it's the size of small peas. Add 3/4 cup of the buttermilk and toss with a fork until the liquid is absorbed. Add the remaining 1/4 cup of the liquid if needed. Place the dough on a floured work surface. Fold it over three or four times, and pat it into a 1-inch thick circle. Cut into biscuits, cutting down and then twisting. Place them so they are barely touching on an ungreased baking sheet (I also used parchment paper). Bake the biscuits for 12 to 14 minutes, until they're golden brown.