How Did You Cook That

Southern Buttermilk Biscuits

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When I first moved out of my parent’s home and ventured out on my own I was armed with packages of Top Ramen and blue boxes of Kraft macaroni and cheese. Seriously. That was the extent of my cooking knowledge. 

Then I moved to Houston where the women were incredulous that I didn’t know a thing about baking biscuits, let alone roll out the dough. They quickly set out to instruct me in the fine art of southern biscuit making. I wasn’t the best student but one thing I did learn was that 85 year old Texas women swear like no women I had ever met before.  I never did bake biscuits that resembled anything but 10 year old hardtack.

Then one day…

I was visiting my daughter and she started baking up biscuits for breakfast. Just like that! Pulling out flour and butter and rolling out dough like she does this every morning. What?! She can make biscuits? I had to have her teach me the sacred magic.

We pulsed, patted, rolled, cut and laughed for hours at the memories of our beloved Nanno yelling at each of us in the kitchen whenever we couldn’t master her “simplest” recipes.

And guess what? I actually baked this flaky delectable treat on the first try. It is so easy, so quick and tastes like heaven dripping with honey or fresh berry preserves. Load them with peaches and cream and you’ve got the best summer dessert on the block.

Please let me know about your experience baking these biscuits. Or any other family food experiences that make you smile.

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Southern Buttermilk Biscuits

Perfect buttery, flaky biscuits that are high and lofty. These traditional southern biscuits come out just right, every time.
Course Breakfast, Dinner, Lunch
Keyword Baking, Biscuits
Total Time 30 minutes
Servings 8

Ingredients

  • 2 1/2 cup all-purpose flour
  • 1 cup cold buttermilk
  • 1 1/2 Tbsp baking powder
  • 1 tsp salt
  • 1 tsp sugar
  • 8 Tbsp unsalted butter frozen and cut into cubes
  • 2-3 Tbsp salted butter melted, for brushing on top

Instructions

  • Preheat oven to 425°.
  • Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor (or leave in the bowl and cut butter in by hand with a pastry blender or two butter knives). Add cubed frozen butter and pulse 6 or 7 times until it becomes a loose crumble. Place crumbled dough back in large mixing bowl, dig a little "well" into the center of it, add buttermilk and stir with a spatula until it forms a rough ball. The dough will be a little sticky.
  • Turn the dough out onto a floured surface and roll it into a rough rectangle, about an inch thick. Fold it over and gently roll it down again. Repeat 6 times.
  • Roll out the dough one more time into a rectangle. Cut dough into round biscuits using a floured drinking glass or biscuit cutter. PRESS CUTTER STRAIGHT DOWN INTO DOUGH. Do not twist cutter because it will crimp the edges of the biscuit tight and it will not rise. Your biscuits will be flat, not flaky. Press leftover dough together and roll again to make additional biscuits until dough is used up.
  • Place biscuits on a baking sheet and into the pre-heated 425° oven. Make sure biscuits are touching each other. Bake until golden brown, for about 15 minutes. Remove from oven, brush with melted butter and serve warm with honey or fresh fruit preserves.

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