I chose to share this recipe because I felt it best represented the cornerstone of Southern cuisine in the simplest way possible. You can make them for breakfast or dinner, or just because you need some warm fresh-out-the-oven lovin’. I hope you enjoy making a batch at home!
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
7 tablespoons unsalted butter, chilled in freezer and grated with cheese grater
¾ cup cold buttermilk
2 tablespoons buttermilk for brushing
It may take you a few tries to perfect your biscuits but remember these tips to make sure you are successful:
- Use cold butter and buttermilk! (I like to grate my butter and freeze it with the flour and other dry ingredients)
- Mix dry ingredients together well and sift.
- Don’t worry about your hands getting messy! Its all part of the process.
- Use lots of extra love for bettertasting Biscuits!
- Preheat oven to 425 degrees F (220 degrees C).
- Line a baking sheet with a silicone baking mat or parchment paper.
- Whisk flour, baking powder, baking soda, and salt together in a large bowl.
- Add cold butter slices and cut into the flour with a pastry blender until the mixture resembles coarse crumbs.
- Make a well in the center of the mixture. Pour cold buttermilk into the well and stir gently until just combined.
- Turn dough onto a floured work surface and pat it together into a rectangle. Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle.
- Repeat twice more, folding and pressing the dough a total of three times.
- Roll dough on a floured surface to about 1/2 inch thick.
- Use a 2 1/2-inch round biscuit cutter to cut biscuits. Reroll any scraps to cut more biscuits; you should get 12 total.
- Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb. Brush buttermilk over the tops.
- Bake in the preheated oven until biscuits are flaky and golden brown, about 15 minutes.