Southern Buttermilk Biscuits
Outstanding biscuits, light and fluffy. Even good the next day.
- 2 Cups Flour
- 1/4 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder Aluminum free
- 6 Tablespoons Very Cold Butter
- 1 Cup Buttermilk Approx.
- 1/2 Cup Sugar for topping - Optional I never use it.
Overheat oven to 450
Combine all dry ingredients in food processor mix together.
cut butter into chunks add to dry ingredients, pulse a few times it looks like course meal.
Add Buttermilk while pulsing until just mixed, should be a wet dough, if dry add more of Buttermilk (don't use more than 1 cup total.)
turn dough onto floured surface.
Gently PAT (DO NOT ROLL) until dough is about 1/2 inch thick. Fold dough about 5 times. Then gently press dough down to about 1 inch thick, cut using a 2 inch round cuter. place on cookie sheet. sprinkle with sugar if you want.
Bake for 10 - 12 minutes till light brown on top.
You can also place on cookie sheet and dress them , stays good for about 1 month. to bake from frozen bake at 450 for 20 minutes.