Southern Biscuits

By bweber

Ingredients

• 3 1/2 cup(s) all-purpose flour, preferably soft wheat, like Martha White or White Lily
• 1 1/2 tablespoon(s) baking powder
• 3/4 teaspoon(s) baking soda
• 1 1/2 tablespoon(s) sugar
• 3/4 teaspoon(s) salt
• 6 tablespoon(s) butter, cut up and cold
• 2 cup(s) buttermilk, cold
• 2 tablespoon(s) melted butter

Preparation

Step 1

Preheat oven to 500 degrees F. Grease 9-inch-square baking pan and 1/3-cup measuring cup. Sprinkle 1/2 cup flour on rimmed baking sheet.

In food processor, pulse 3 cups flour, baking powder, baking soda, sugar, and salt; add butter. Pulse to form coarse crumbs; transfer to bowl.

With rubber spatula, stir buttermilk into flour mixture until just combined. With greased measuring cup, scoop 9 heaping cupfuls dough onto floured baking sheet. Lightly dust tops of mounds with flour from sheet. With floured hands, gently arrange mounds in pan in 3 rows of 3.

Brush with melted butter. Bake 5 min. Reset oven to 450 degrees F. Bake 15 to 20 minutes or until golden.

Cool in pan 2 minutes. Carefully invert onto wire rack. Serve warm. Or, cool, wrap tightly and store at room temperature up to 3 days. To serve, reheat in 350 degrees F oven, 10 minutes.