go To Southern Buttermilk Biscuits |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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After toying with several biscuit recipes, this is the closest to what I grew up with in Nashville. Not quite Miss Carol's, but they're good! Ingredients:
2 1/4 cups all-purpose flour (preferably white lily) |
3 1/2 teaspoons baking powder |
1 1/2 teaspoons kosher salt |
1 cup buttermilk (or 1tbsp white vinegar in 1c sweet milk) |
3 tablespoons butter (cold, unsalted) |
5 tablespoons shortening (preferably butter flavored) |
2 tablespoons butter (melted, for brushing) |
Directions:
1. Preheat Oven to 450* Farenheit.
2. While oven is warming, mix flour with baking powder and salt. Then, cut cold ingredients (butter, shortening) into dry mixture with a pastry blender or two knives until no particles larger than pebbles are present; refrigerate mixture until the oven reaches temperature.
3. Mix in buttermilk until mixture just comes together as a sticky dough; how much you use will depend on the day's humidity.
4. Knead on a well floured surface by patting dough out into a sheet, then folding in half and in half again. Repeat 4 times.
5. Using a biscuit cutter or a drinking glass, cut rounds that are about 3 in diameter.
6. Place on a cookie sheet lined with aluminum foil (no grease needed) so that sides are touching.
7. Bake for 14-16 minutes, until tops are golden brown.
8. If desired, brush with melted butter before serving.
9. Serve plain with butter, or with honey/jelly/jam/apple butter, or use to make breakfast sandwiches with bacon/sausage/egg/cheese or any combination thereof.
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