SOUTHERN BUTTERMILK BISCUITS
These buttermilk biscuits are authentic. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern. I am the first one to commit the sin of using a food processor (lol) but I find it works very well. I would put these biscuits up against anyone's - they are perfect in every single way. I hope you all enjoy them.
Provided by P48422
Categories Breads
Time 22m
Yield 10 biscuits
Number Of Ingredients 6
Steps:
- Preheat your oven to 450°F.
- Combine the dry ingredients in a bowl, or in the bowl of a food processor.
- Cut the butter into chunks and cut into the flour until it resembles course meal.
- If using a food processor, just pulse a few times until this consistency is achieved.
- Add the buttermilk and mix JUST until combined.
- If it appears on the dry side, add a bit more buttermilk. It should be very wet.
- Turn the dough out onto a floured board.
- Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
- Use a round cutter to cut into rounds.
- You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
- Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
- If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
- Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
- Do not overbake.
- Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
- The dough must be handled as little as possible or you will have tough biscuits.
- I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
- You also must pat the dough out with your hands, lightly.
- Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
- Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
- When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.
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md. jewel rana
[email protected]I've tried many different biscuit recipes, and this one is definitely my favorite. The biscuits are always light, fluffy, and delicious.
Leta Mess
[email protected]Overall, I was disappointed with these biscuits. I wouldn't recommend them.
Nambozo Erinah
[email protected]I'm not sure what I did wrong, but my biscuits turned out really dense.
Luna Lux
[email protected]I followed the recipe exactly, but my biscuits didn't turn out as fluffy as I would have liked.
Tariq Daniyal
[email protected]These biscuits were a bit too dry for my taste.
Danica Terblanche
[email protected]I'm not a huge fan of biscuits, but these were really good. They were light and fluffy, and the buttermilk flavor was subtle but noticeable.
Dru Williams
[email protected]I love that these biscuits are made with buttermilk. It gives them such a rich flavor.
Nyla Roux
[email protected]These biscuits are the perfect addition to any breakfast or brunch.
Ms Shetu Akter
[email protected]I was a little skeptical about making biscuits from scratch, but these turned out so well! They were so easy to make and they tasted amazing.
Roberts
[email protected]I've made these biscuits several times now and they are always a hit! My family loves them.
Ayman AhmedA
[email protected]These biscuits were absolutely delicious! They were so fluffy and buttery, and the buttermilk flavor really came through. I will definitely be making these again.