Southern Buttermilk Biscuits

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Southern Buttermilk Biscuits

Category : Recipes

2 cups unbleached all-purpose flour, plus more for dusting the board
1⁄4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons unsalted butter, very cold
1 cup buttermilk

Preheat oven to 450°F.

Combine the dry ingredients in a bowl. Cut the butter into chunks and cut into the flour until it resembles course meal. Add the buttermilk and mix JUST until combined. If it appears on the dry side, add a bit more buttermilk. It should be very wet. Turn the dough out onto a floured board.

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. Use a round cutter to cut into rounds. 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.

Note: The key to real 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 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.


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Baking Powder Biscuits

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Category : Recipes

2 cups sifted flour

1 teaspoon salt

1 tablespoon baking powder

1/3 cup chilled vegetable shortening

3/4 cup milk

 

Preheat oven to 450. Sift flour with salt and baking powder into a bowl and cut in shortening with a pastry blender until the texture of very coarse meal; make a well in center, pour in milk, and stir briskly with a fork just until dough holds together. Knead gently on a lightly floured board seven or eight times. Roll 1/2″ thick and cut in rounds with a floured biscuit cutter; re-roll and cut scraps. Place on ungreased baking sheets 1″ apart for crusty-sided biscuits, almost touching for soft. Bake 12-15 minutes until lightly browned. Serve oven-hot with lots of butter.


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