Turn Dough Out Onto A Lightly Floured Surface And Knead Slightly.

The biscuit dough is turned out onto a floured surface, then patted or rolled into a large, rough rectangle. These buttermilk biscuits are authentic. After the first batch, they will be on your baking list forever.

A Leavening Agent For This Biscuit Recipe That Will Help The Biscuits Rise, You Can Find Baking Soda Near The Flour At The Grocery Store.

In a small bowl, combine melted butter with 1/4 cup buttermilk; Whisk together the flour, salt, xanthan gum, baking powder, and baking soda. In another bowl, whisk the buttermilk and eggs together;

Form Dough Into A Round And Place On Prepared Baking Sheet.

Stir together the flour, sugar, salt, baking powder, and baking soda in a large bowl. Why use buttermilk in a biscuit, you might ask? Using a pastry cutter, cut the butter gently into the flour mixture until well combined, and stir in the raisins.

This Recipe Delivers About 20 Biscuits, Which Should See You Through At.

Well the acid from the buttermilk reacts more prevalently with the baking powder and it lends to biscuits that are extra tall and fluffy. Lightly grease a baking sheet, or line it with parchment. This recipe is also unique in the fact that there’s an egg in it.

Brush Loaf With This Mixture.

In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Cut in the butter until it's in chunks about the size of a nickel. Yes friends, an egg in a biscuit recipe.