SOUTHERN BUTTERMILK BISCUITS

Recipe By : Heavenly Recipes

15Minutes

Prep Time

35Minutes

Total Time

2 to 3 Persons

Serving

SOUTHERN BUTTERMILK BISCUITS

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 kosher salt or 1 teaspoon salt

6

tablespoons unsalted butter, very cold

1

cup buttermilk (approx)

Directions

    STEP - 1

    Preheat your oven to 450°F.

    STEP - 2

    Combine the dry ingredients in a bowl, or in the bowl of a food processor.

    STEP - 3

    Cut the butter into chunks and cut into the flour until it resembles course meal.

    STEP - 4

    If using a food processor, just pulse a few times until this consistency is achieved.

    STEP - 5

    Add the buttermilk and mix JUST until combined.

    STEP - 6

    If it appears on the dry side, add a bit more buttermilk. It should be very wet.

    STEP - 7

    Turn the dough out onto a floured board.

    STEP - 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.

    STEP - 9

    Use a round cutter to cut into rounds.

    STEP - 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.

    STEP - 11

    Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.

    STEP - 12

    If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.

    STEP - 13

    Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.

    STEP - 14

    Do not overbake.

    STEP - 15

    Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.

    STEP - 16

    The dough must be handled as little as possible or you will have tough biscuits.

    STEP - 17

    I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.

    STEP - 18

    You also must pat the dough out with your hands, lightly.

    STEP - 19

    Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.

    STEP - 20

    Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.

    STEP - 21

    When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

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