If raised in the South, you are likely to have at least one tried and true biscuit recipe up your sleeve. Well, this is that recipe for me. I’ve probably made these biscuits about 600 times at least. My son absolutely loves these biscuits, especially when doused in honey. He’s only seven, and doesn’t yet realize that it’s pretty dang special to get freshly baked biscuits for breakfast at least once a week. I feel sorry for the woman he marries later in life. I’ve got this boy spoiled rotten (at least in the food department).
Thank you for reading this post, don't forget to subscribe!I can make this recipe in my sleep; and, with a little practice, so can you. These biscuits are buttery, fluffy and easy to make, once you know the tricks. Just follow the steps below and they should turn out perfect. Serve these biscuits with jam, sausage patties and honey, or cover them in gravy. They are sure to become a weekend favorite in your household like they are in mine.
To make these biscuits, add two cups of flour, one tablespoon of baking powder, ¼ teaspoon of baking soda and ¼ teaspoon of salt to a food processor. Pulse to combine. Add 6 tablespoons of chopped frozen salted butter to the food processor and pulse again until the butter is the size of green peas. Add one cup of cold buttermilk to the flour mixture and pulse until the dough just comes together.
Dump the dough out onto a flat work space and use your hands to form the dough into a square. Fold the dough in half and flatten out into another square. Repeat this step of folding and flattening five or six times. This helps to build layers that will ensure that your biscuits are as tall as skyscrapers when baked. Never use a rolling pin, just your hands.
On your last fold, flatten the biscuit dough with your hands to an inch thick. Using a metal 2 ½ inch biscuit cutter, cut out your biscuits. Push the biscuit cutter straight down and pull straight up. Do not twist the biscuit cutter! Place biscuits on a baking sheet lined with parchment paper.
Bake the biscuits at 450 deg F for 8-10 minutes or until a light golden color on top. Eat while piping hot with butter and honey or slathered in sausage gravy.
Buttermilk Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- 6 tbsp salted butter
- 1 cup buttermilk
Instructions
- Preheat the oven to 450° F.
- Add dry ingredients to a food processor fitted with a blade and pulse the ingredients for a few seconds to mix.
- Take very cold butter from the refrigerator and cut it into cubes. Add the butter to the food processor and pulse a few times, chopping the butter into pea-sized pieces and scattering it throughout the flour.
- Next, add one cup of buttermilk and pulse the food processor again until the dough just comes together.
- Turn the dough out onto a floured surface and pat the dough into a rectangle. Fold the dough in half and pat out into another rectangle. Fold the dough in half again and keep repeating folding and patting 3-4 more times.
- On the final pat, press the dough out into a square that is about one inch thick.
- Using a 2½ inch round metal biscuit cutter, cut out the biscuits by pressing the cutter straight down, then pulling straight up. Do not twist the biscuit cutter or it will seal the edges of the biscuits and prevent them from rising to their full potential.
- Place the cut biscuits on a sheet pan that has been lined with parchment paper. Spread them out so that they cook evenly.
- Bake the biscuits for 8-10 minutes or until golden brown on top and cooked through.
- Eat while hot with butter, jam, honey or gravy. Enjoy!
