Southern Buttermilk Biscuits Recipe
Description:
These buttermilk biscuits are an authentic Southern delight, passed down through generations in my family. I’m the first to admit to the culinary “sin” of using a food processor, but trust me, it works wonders! These biscuits are the epitome of perfection, and I proudly put them against any others. Get ready to enjoy a taste of tradition!
Ingredients:
- 2 cups unbleached all-purpose flour
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- Pinch of salt
- 6 tablespoons unsalted butter
- 1 cup buttermilk
Nutritional Information (per biscuit):
- Calories: 162.6
- Fat: 7.4g
- Saturated Fat: 4.5g
- Cholesterol: 19.3mg
- Sodium: 400.1mg
- Carbohydrates: 20.6g
- Fiber: 0.7g
- Sugar: 1.2g
- Protein: 3.5g
Recipe Yield: 10 biscuits
Cooking Time:
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
Instructions:
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Preheat your oven to 450°F (232°C).
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Combine the dry ingredients (flour, baking soda, baking powder, kosher salt, and a pinch of salt) either in a bowl or in the bowl of a food processor.
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Cut the butter into chunks and incorporate it into the flour mixture until it resembles coarse meal. If using a food processor, pulse a few times until achieving the desired consistency.
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Add the buttermilk and mix just until combined. Adjust with more buttermilk if the mixture seems dry; it should be quite wet.
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Turn the dough out onto a floured board. Gently pat (do not roll) the dough until it’s about 1/2 inch thick. Fold the dough about 5 times, then gently press it down to a 1-inch thickness.
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Use a round cutter to cut out biscuits. You can gently knead the scraps together to make a few more, but note that they won’t be as good as the first batch.
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Arrange the biscuits on a baking sheet. For soft sides, place them touching each other. For crusty sides, leave about 1 inch of space between them; note that these may not rise as high as the ones placed close together.
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Bake for approximately 10-12 minutes, until the biscuits are a beautiful light golden brown on both top and bottom. Be careful not to overbake.
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Note: The key to perfect biscuits lies in the handling of the dough. Handle it as little as possible to avoid toughness.
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Food Processor Tip: Using a food processor helps keep the ingredients colder and reduces the risk of overmixing, resulting in superior biscuits.
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Handle Lightly: Pat the dough out with your hands instead of rolling it with a rolling pin to avoid overstimulating the gluten, which can lead to tougher biscuits.
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Freezing Option: You can prepare these biscuits ahead of time, cut them, place them on baking sheets, and freeze them for up to a month. When ready to bake, simply place the frozen biscuits on a baking sheet and bake at 450°F for about 20 minutes.
Indulge in the warm, flaky goodness of these Southern buttermilk biscuits, and savor the taste of tradition with every bite!
