The first time I ever made buttermilk biscuits, I wanted to impress someone who I thought was kind of special. Why I decided to try when I had no idea how to make buttermilk biscuits is beyond me.
I mixed the ingredients and rolled out the dough, anxious about how thick or thin to make the biscuits. Imagine my surprise when I opened to oven to find flat, cracker-looking biscuits!
Can you imagine? A southern-born and bred girl who could not make buttermilk biscuits. I was not deterred and labeled them as a new recipe that I called “Biscuit Flats.” It is a day forever etched in my mind. So embarrassing!
A lot has changed since that day 15 years ago, and I am proud to say that I have earned my Southerners badge for mastering perfect buttermilk biscuits.
- Use real buttermilk. Souring milk with vinegar just will not have the same texture.
- Do not over-stir your batter. Just mix until moistened. The dough will be very wet.
- Fold the dough and fold some more. I think I fold my dough about ten times. Each time you fold and gently pat down, you add a layer of air to make those beautiful buttermilk biscuits rise.
- 2 cups unbleached all-purpose flour plus more for dusting the counter
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 6 tablespoons unsalted butter very cold but cubed
- 1 cup buttermilk
- 2 tablespoons melted butter if desired
- Preheat oven to 450 degrees.
- Using a whisk, sift together the flour, baking soda, baking powder, sugar, and salt.
- With your hands or pastry blender (recommended to start to avoid melting the butter), work the butter into the flour mixture until the flour resembled the texture of coarse sand. Use you hand to mix any remaining lumps.
- Create a well in the flour mixture and add the buttermilk. Mix together with a large spoon until moistened. The dough will be very wet and sticky. If not, you may need to add a tablespoon more of buttermilk.
- Turn the dough out onto a well – read WELL – floured surface and dust with additional flour. Work the dough by folding the sides over and turning, patting after each rotation. Add a little flour as needed to keep it from sticking to the counter. Folding is essential to add air between the layers of the biscuit so fold several times until the surface is smooth.
- Pat out to about 1/2 inch thickness. The biscuits can be a little thicker if you desire. Then cut into circles using a biscuit cutter.
- Place on a baking stone or cookie sheet covered with parchment paper.
- Bake for 12 to 15 minutes or until lightly golden on top. Brush with melted butter if desired.
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