Southern Buttermilk Biscuits

Biscuits are as much a part of the southern daily life as is sunshine. I am gonna break the rules here and let you in on a few trade secrets. Listen closely cause the things i am gonna tell you most southern girls learn from their grandma or mama.  This recipe will produce the most delicious, tender and moist biscuits that you have ever had. First off  the key to really great biscuits is not in the ingredients but in the handling of the dough. The dough must be handled as little as possible or you will have tough biscuits. You must pat the dough out lightly with your hands. Never ever use a rolling-pin. A rolling-pin is a guaranteed way to overstimulate the gluten, resulting in a tough biscuit. Now another great tip is you can make these biscuits ahead of time and freeze them for up to a month give or take. When you want biscuits and you’re in a hurry you just take them out frozen put them on a cookie sheet straight in a 450 degree oven and in about 20 min you have breakfast of dinner as the case may be.

Ingredients:

  • 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 salt
  • 6 tablespoons unsalted butter, very cold
  • 1 cup buttermilk (approx)

Directions:

  1. Preheat your oven to 450°F.
  2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
  3. Cut the butter into chunks and cut into the flour until it resembles course meal.
  4. If using a food processor, just pulse a few times until this consistency is achieved.
  5. Add the buttermilk and mix JUST until combined.
  6. If it appears on the dry side, add a bit more buttermilk. It should be very wet.
  7. Turn the dough out onto a floured board.
  8. Gently, 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.
  9. Use a round cutter to cut into rounds.
  10. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
  11. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.If you like”crusty” sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
  12. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
  13. Do not over-bake.

Note* I have found that a food processor produces superior biscuits, because the ingredients stay colder and there’s less chance of over-mixing. Enjoy!

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Posted in Breads, Recipes

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NaBloPoMo May 2013

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