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Southern Buttermilk Biscuits (from Recipezaar.com)

Perfect biscuits for on the go or breakfast at home. 
Course Breakfast
Keyword biscuit
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

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 salt
  • 6 tablespoons unsalted butter very cold
  • 3/4 cup buttermilk I always use my buttermilk substitute... one Tbs lemon in one cup of milk... let sit for 10 minutes then stir together

Instructions

  • Preheat your oven to 450 degrees F.
  • Combine the dry ingredients in a bowl, or in the bowl of a food processor.
  • Cut the butter into chunks and cut into the flour until it resembles course meal.
  • If using a food processor, just pulse a few times until this consistency is achieved.
  • Add the buttermilk and mix JUST until combined.
  • If it appears on the dry side, add a bit more buttermilk.
  • Turn the dough out onto a floured board.
  • Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick.
  • Use a round cutter to cut into rounds.
  • 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.
  • 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.
  • Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
  • Do not overbake.