Amen. Let's Eat!
Tuesday, August 18, 2009 Southern Buttermilk Biscuits

These were honest to goodness start to finish 15 minutes. I only baked them for 8-9 minutes in my convection oven and they were done perfectly.

2 cups unbleached all-purpose flour plus more for dusting
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon kosher salt or salt
6 tablespoons unsalted butter, very cold
3/4 cup buttermilk

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.

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. 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.

Yields 10 biscuits

** from P4 @

Posted by Jen :: 3:14 PM :: 0 comments

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