Wednesday, November 26, 2014

Southern Buttermilk Biscuits

These are the perfect Southern Buttermilk Biscuits! They are light, fluffy, and absolutely delicious! You can eat them for breakfast, lunch, or dinner! They are very cost-effective and the dough can freeze for up to a month. This is the biscuit recipe you will be using for years! 


2 cups unbleached all-purpose flour, plus more for dusting the board 
1/4 teaspoon baking soda
1 tablespoon baking power w/o aluminum 
1 teaspoon salt 
6 tablespoons unsalted butter, very cold 
1 cup buttermilk (approx.) 


Preheat oven to 450 degrees. Combine 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, 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 very wet. 

Turn the dough out onto a floured board. Gently pat (do NOT roll with a rolling pin) the dough out with your hands until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to 1 inch thick. The key to amazing biscuits is to handle the dough as little as possible. Use a round cutter to cut into rounds. Gently knead the scraps together to make a few more.

Place the biscuits on a cookie sheet. If you like soft sides, place them touching each other. If you like "crusty" sides, place them about 1 inch apart. These will not rise as high as the biscuits placed close together. 

Bake for about 10-12 minutes. The biscuits will be a beautiful light golden brown on top and bottom. Do not over bake.

Note: A food processor is ideal because the ingredients stay colder and there's less chance of over mixing. I did not use a food processor, so the biscuits in the picture above were achieved without one.

You can make these biscuits, cut them, and freeze them for up to a month. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450 degrees for about 20 minutes.
This recipe is by P4 on

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