Nothing goes better with a plate of stew or a bowl of sausage gravy, than a hot, out of the oven buttermilk biscuit. Talk about southern hospitality, these fluffy biscuits are easy to make, are very tasty and have that down home flavor. This recipe yields 12 biscuits (I use a 2 1/2 inch cutter).
Southern Buttermilk Biscuits
Course: UncategorizedServings
6
servingsIngredients
2 ½ cups flour
2 Tablespoons baking powder
1 teaspoon salt
1 stick of cold butter, cubed
1 cup cold buttermilk
Directions
- Preheat oven to 425 degrees
- Put the flour, baking powder and salt in a mixing bowl and whisk until combined.
- Add the butter and cut in with a pastry cutter or two knives until pea size balls form
- Add the buttermilk and stir with a fork just until combined (don’t overmix…that makes tough biscuits).
- Put the dough onto a lightly floured board and roll into a rectangular shape.
- Fold the right side of the dough over the center, then fold the left side over that.
- Roll dough back into a rectangle and repeat the folding/rolling process 2 more times.
- Roll the dough out to ½ inch thick.
- Using a biscuit cutter, cut into 12 biscuits (Press down with the cutter, trying not to use a twisting motion as that could cause the dough edges to be “packed down” thus preventing a good rise).
- 10. Place biscuits on a baking stone or sheet and bake for 13-15 minutes.
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