Southern Buttermilk Biscuits
Perfect buttery, flaky biscuits that are high and lofty. These traditional southern biscuits come out just right, every time.
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.