Southern Buttermilk Biscuits

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Light and tender biscuits. easy to make and they are some of the best I've had.

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Ingredients

  • 2 cups unbleached all-purpose flour
  • and some extra for dusting the board.
  • 1/4 teaspoon backing soda
  • 1 tablespoons backing powder
  • (aluminum free)
  • 1 teaspoon kosher salt or table salt
  • 6 tablespoons of unsalted very cold butter
  • 1 cup buttermilk (approx)
  • 1/2 cup sugar

Preparation

Step 1

Preheat oven to 450

Combine all dry ingredients into either a food processor bowel (best way) or into a bowl.

cut the butter into chunks and cut into flour until it resembles course meal.

if using processor , just pulse a few times till this consistency is achieved.

add Buttermilk and mixed till just combined, if it is on the dry side add a little more buttermilk. It should be very wet.

turn out dough onto a floured board.

Gently, gently PAT (Do not roll with rolling pin) the dough out till it is about 1/2 inch thick. Fold the dough about 5 times, gently press the dough down to 1 inch thick.

Use a round cutter to cut into rounds. You can gently knead the scraps together and make a few more, they won't be as tender as the frist ones.

Place the rounds on a baking sheet. for soft side make them touch each other, for crusty side put them about 1 inch apart, these will not rise as high as the ones touching.

Bake for 10 to 12 minutes - the busiest should be a light golden brown top and bottom.. Do Not Overbake!

NOTE: The key to real baskets is not in the ingredients, but in the handling of the dough. The dough must be handled as little as possible or you will get tough briskets.

You can also freeze them, they will last about a month. to bake place frozen briskets baking sheet bake at 450 for about 20 minutes.

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