Southern Style Buttermilk Biscuits

This quarantine has turned a lot of people on to home baking. It could be the methodical nature of baking that takes your full attention or the comforting aroma of baked goods wafting through the house. Either way, it’s been a great lockdown distraction with a delicious payoff. If you’re itching to bake but can’t find any yeast, make yourself a quick batch of biscuits!

Biscuits aren’t too tough on the baking scale. You only need a handful of ingredients and there’s a pretty good chance you already have everything you need lurking around. If you have flour, baking powder & soda, salt, butter & buttermilk, you’ve got everything you need. Don’t have buttermilk? Feel free to use the milk you have on hand or make a quick batch of your own buttermilk.

Biscuit Do’s & Don’ts

1. DON’T feel the need to knead!

   Be sure not to overwork the dough. After all the ingredients are combined, pour the crumbly mixture out onto a lightly floured surface and pat it out with your (clean!) hands, just enough to form the dough. For flaky layers, you can fold the dough into thirds (brochure style) before patting out to about 1” thickness. Stamp out as many biscuits as you can on the first round. Use the scraps to cut out another round of biscuits, but you’ll definitely notice a difference in texture.

2. DO keep cool, my babies!

   Biscuits like to go in the oven cold. To keep everything at it’s coldest, try this…

   • Pop the butter in the freezer about 20-30 minutes before you start.

   • Keep the milk refrigerated until it’s ready to be added in.

   • Wait to preheat the oven. After you stamp out the biscuits, move them to a baking pan and refrigerate while the oven preheats.

3. DON’T do the twist!

   When cutting out your biscuits, cut straight down & up. Twisting the cutter will keep your biscuits from rising their highest.

4. DON’T peek!

   Resist the urge to open the oven door while they’re baking, or at least the first 10 minutes.

5. DO the freeze!

   Just craving a couple? Freeze any unbaked biscuits on a baking pan until frozen solid. Once frozen, move to freezer bag until the biscuit craving strikes. They can go in the preheated oven straight from the freezer, just add a couple minutes to the bake time and keep an eye on them towards the end.

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These beauties are buttery & tender. Every batch seems to come out slightly different than the last, but always delicious. This is one easy recipe and you’ll be eating fresh baked biscuits in no time!

Yield: Approx. 10 Biscuits

Author: the Craft Chew

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Southern Style Buttermilk Biscuits

Prep time: 10 MCook time: 15 MTotal time: 25 M

These buttermilk biscuits are tender with the perfect buttery bite! Great with butter or jelly and superb at sopping up juicy soups and stews.

Ingredients:

• 2 cups sifted all-purpose flour
• 1 tbsp. baking powder
• 1/4 tsp. baking soda
• 1 tsp. salt
• 6 tbsp. unsalted butter (partially frozen)
• 1 cup buttermilk (extra cold)

Useful Tools

• course box grater
• 2½" biscuit cutter
• dough scraper

Instructions:

How to cook Southern Style Buttermilk Biscuits

1. In a large mixing bowl, whisk together sifted flour, baking powder, baking soda & salt.
2. Grate in extra cold butter & toss until butter pieces are incorporated into dry ingredients.
3. Stream in cold buttermilk, gently mixing until combined.
4. Turn dough onto lightly floured surface. Fold dough over itself into thirds and gently pat down to about 3/4 - 1 inch thickness. Careful not to overwork it!
5. Cut biscuits with cutter in straight down & up motion and arrange closely on baking pan.
6. Brush tops with melted butter or buttermilk and bake at 425°F for 15-20 minutes.

Notes:

Keep all your ingredients super cold! -Put the butter in the freezer about 20 minutes before you need it. -Keep milk refrigerated until it's ready to be added in. -Once biscuits are cut out, move baking pan to refrigerator while oven preheats.

Created using The Recipes Generator