Buttermilk Biscuits Southern Style
Prep time
Cook time
Total time
When your gravy calls for the best biscuits possible, these flaky, soft, buttery biscuits won't disappoint!
Author: Adapted by Catherine Daugherty
Recipe type: Bread
Cuisine: Southern
Serves: 10
Ingredients
- 2 cups all-purpose flour, plus more for dusting the board
- 1⁄2 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon kosher salt or 1 teaspoon salt
- 6 tablespoons unsalted butter, very cold
- 1 cup buttermilk (approx)
Instructions
- Preheat your oven to 450°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 coarse 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. It should be slightly wet.
- Turn the dough out onto a floured board. Adding flour as necessary, gently PAT (do NOT roll with a rolling pin) the dough out until it's about ½" thick. Fold the dough a couple times, gently press the dough down to a 1 inch thick. Use a round cutter to cut into rounds.
- You can gently knead the scraps together and make a few more, but handle as little as possible.
- 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. Brush with buttermilk.
- Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
- Do not overbake.
Notes
Recipe adapted from Food.com
Note: The key to great biscuits is in the handling of the dough.
The dough must be handled as little as possible or you will have tough biscuits.
The food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
You also must pat the dough out with your hands, lightly.
Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
FREEZE: You can make these biscuits, cut them, put them on cookie sheets and freeze them. After frozen wrap in airtight container for up to a month.
When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.
Note: The key to great biscuits is in the handling of the dough.
The dough must be handled as little as possible or you will have tough biscuits.
The food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
You also must pat the dough out with your hands, lightly.
Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
FREEZE: You can make these biscuits, cut them, put them on cookie sheets and freeze them. After frozen wrap in airtight container for up to a month.
When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.
Recipe by Pray Cook Blog at https://praycookblog.com/buttermilk-biscuits-the-chiefs-legendary-gravy/