Southern Buttermilk Biscuits
Watch The Video
These biscuits come together in no time and are delicious with any meal of the day. Serve them for breakfast with country ham and gravy, use them to make a sandwich for lunch, or pair them with crispy fried chicken at dinner. This recipe is easily doubled.
Watch the video
for a step-by-step demonstration on how to make these light, fluffy biscuits.
Yields 6 or 7 biscuits
9 oz. (2 cups) chilled all-purpose flour, preferably White Lily; more as needed
2 Tbs. baking powder (preferably aluminum free, such as Rumford)
3/4 tsp. kosher salt
4 oz. (1/2 cup) cold unsalted butter, cut into 1/2-inch pieces, plus 2 Tbs., melted
3/4 cup buttermilk; more for brushing
Position a rack in the center of the oven and heat the oven to 375°F. Chill a food processor blade and bowl as well as a large mixing bowl. Line a cookie sheet with parchment.
Pulse the flour, baking powder, and salt in the food processor until combined. Add the cold butter and process with ten 1-second pulses; the butter should be the size of small peas. Transfer the mixture to the chilled mixing bowl. Add the buttermilk, moving your hand, with fingers apart, in circles to incorporate it into the dry ingredients. The dough is mixed when it just barely comes together.
Transfer the dough to a lightly floured work surface. Pat and roll it into a 1-inch-thick square. Using a floured 2-1/2-inch round biscuit cutter, cut out as many biscuits as you can, dipping the cutter in flour between cuts to prevent sticking and making sure to lift the cutter straight up, without twisting. Arrange the biscuits on the parchment-lined sheet so they touch.
Gently gather the remaining dough scraps and press them into a 1-inch-thick rectangle. Cut out as many biscuits as you can and arrange them on the sheet, snug against the others. You should have 6 or 7 biscuits.
Brush the tops of the biscuits with buttermilk and bake until golden-brown, 20 to 25 minutes. Remove from the oven and brush with the melted butter. Serve warm.
Make Ahead Tips
The flour and butter mixture can be stored in a zip-top bag and frozen for up to 1 month. To make biscuits, add the buttermilk and proceed with the recipe.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 117
, pp. 37
May 3, 2012