Do I need a rolling pin to make buttermilk biscuits?

If you want to use a rolling pin, go for it! I don’t use a rolling pin to make my biscuits. This is a personal preference. I am a heavy handed rolling pin user. Instead I gently knead the dough and then use the palm of my hands to pat the dough out. Having my hands directly in the dough allows me to get a feel for when the dough is just right.

Why are my biscuits crumbly?

It’s likely that you added too much flour to the dough– either when you mixed the dough together. More likely there was too much flour dusted on the counter. To combat the crumbly biscuit blues, use a kitchen scale if you have one. If you don’t have a kitchen scale– use a spoon to fill a dry measuring cup with flour to minimize overloading the measuring cup.

Better Buttermilk Biscuits • Southern Shelle

Description

A flaky, slightly salty, tender buttermilk biscuit.

Ingredients

Scale

3 cups (375 grams) all purpose flour sifted (preferably White Lily)

1 teaspoon salt

1/2 teaspoon baking soda

4 teaspoons baking powder

1/2 cup (4 oz) vegetable shortening, frozen

1/2 cup (1 stick, 4 oz) unsalted butter, cold

1/2 cup heavy cream

3/4 cup buttermilk

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Instructions

Grease a heavy bottom cookie sheet with butter and set aside. In a large bowl whisk together the flour, salt, baking soda and baking powder.
Cut the shortening into the flour, using your hands or a pastry cutter. Then grate the butter using the large side of a cheese grater into the flour mixture. Toss the flour and butter together. The flour mixture should have the consistency of coarse crumbs. Place the bowl of flour in the freezer.
Preheat the oven to 450ºF.
Once the oven is heated, remove the flour/butter mixture from the freezer and drizzle the buttermilk/heavy cream over the flour, moistening the flour. Stir using an inflexible spatula or wooden spoon until the dough comes together.
Lightly dust a clean work surface with flour. Turn the dough out of the bowl, taking care to scrape all of the flour out of the bowl. Gently pat the dough with the palm of your hands into a rectangle about 1 inch thick. Fold the dough like an envelope (into thirds). Pat the dough into another rectangle about 1 inch thick. Fold the dough into thirds again. Pat the dough into ¾ to 1 inch thickness.
Dust a 2 inch round biscuit cutter into flour. When cutting the biscuits, try to cut them in a pattern that leaves the fewest scraps of dough. Cut out the biscuits by pressing straight down, making sure that you do not twist while you cut.
Place the biscuits on a cookie sheet, touching each other.
Bake for 13-15 minutes.
Brush the biscuits with melted butter and serve hot.

Prep Time: 30 minutes
Cook Time: 15
Category: Biscuits