Southern Buttermilk Biscuits

Total Time: 22 minutes

Prep Time: 10 minutes

Cook Time: 12 minutes

Servings: 10

Price per serving: $0.10

Author: P48422


Southern Buttermilk Biscuits


· 2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)· 1/4 teaspoon baking soda· 1 tablespoon baking powder (use one without aluminum)· 1 teaspoon kosher salt or 1 teaspoon salt· 6 tablespoons unsalted butter, very cold· 1 cup buttermilk (approx)


Step 1Preheat your oven to 450°F.Step 2Combine the dry ingredients in a bowl, or in the bowl of a food processor.Step 3Cut the butter into chunks and cut into the flour until it resembles course meal.Step 4If using a food processor, just pulse a few times until this consistency is achieved.Step 5Add the buttermilk and mix JUST until combined.Step 6If it appears on the dry side, add a bit more buttermilk. It should be very wet.Step 7Turn the dough out onto a floured board.Step 8Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.Step 9Use a round cutter to cut into rounds.Step 10You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.Step 11Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.Step 12If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.Step 13Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.Step 14Do not overbake.Step 15Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.Step 16The dough must be handled as little as possible or you will have tough biscuits.Step 17I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.Step 18You also must pat the dough out with your hands, lightly.Step 19Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.Step 20Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.Step 21When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.