Katy's Kitchen

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Southern Buttermilk Biscuits

Posted on | June 10, 2010 | 1 Comment

I am on a quest to make biscuits that taste better than what I can buy in a can. These are pretty darn close and they turned out pretty good for a novice biscuit maker like myself. I’m sure with practice, I will learn how not to overwork the dough and how to make my biscuits  even lighter and fluffier. These are fairly foolproof, though. They are crispy on the outside and soft on the inside. The kids asked for them later in the day for a snack and gobbled up the leftovers the next morning. If you fold the dough over on itself a few times before flattening it out, more air will be incorporated into the dough and will give you a taller, lighter biscuit. Just be careful not to overwork the dough. If you mess with it too much, you will end up with a tough biscuit. A food processor can be used to make the dough and makes it a little bit easier to avoid overmixing. If you want to make these in advance, you can freeze the cut biscuits for up to a month. Just pull as many biscuits as you want from the freezer and bake them from frozen at 450 degrees for 20 minutes.

Southern Buttermilk Biscuits

2 c. all purpose flour
6 Tbsp. cold butter
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1/4 c. butter, melted

Preheat oven to 450 degrees. Mix dry ingredients together and cut in butter with a fork or pastry cutter until butter is incorporated and mixture is crumbly. Pour in buttermilk and stir the dough, just until incorporated. Be careful not to overwork the dough. Turn dough out onto a floured surface and lightly flatten the dough and then gently fold it over itself a few times. Gently flatten it out again with your hands until it is about 1/2 inch thick – do not use a rolling pin. Cut biscuits out with a biscuit cutter and place in a cake pan or on a rimmed cookie sheet very close together (this will help biscuits to rise higher when baking and will result in soft edges). Brush the tops of the biscuits with melted butter. Bake for 10 to 12 minutes, or until golden brown. Brush the tops again with melted butter and serve warm.

*You can use a food processor to make the dough. Just be sure to pulse only a few times until the butter is cut into the dry ingredients, and then only a few times more until the buttermilk is incorporated.

Source: Adapted from Recipezaar

Comments

One Response to “Southern Buttermilk Biscuits”

  1. Christine
    June 18th, 2010 @ 9:53 am

    I see that you’re interested and fascinated in food stuffs. This is awesome Southern Buttermilk Biscuits. You see, we have this food site Foodista.com (http://www.foodista.com) that is a food and cooking encyclopedia that everyone and anyone can edit. Maybe you are interested in sharing some of recipes to us or share your knowledge about food stuffs and techniques, or maybe you just like to write reviews about food, restaurant and recipes…why don’t you visit us sometimes, if its food you’re interested in, then we are interested in you. Don’t hesitate to check us out.

    I hope to see you there.

    Cheers

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