Southern Style Buttermilk Biscuits
Yield 12 -15 Biscuits
- 4 cups flour
- 2 Tablespoons baking powder
- ¼ teaspoon baking soda
- 2 teaspoon salt
- 4 Tablespoons sugar
- ½ cup butter, cold, cubed
- 1 1/2 cup buttermilk
- 4 Tablespoons butter, melted
- Preheat the oven to 475 degrees.
- Whisk together the flour, powder, soda, salt, and sugar.
- Add the cubed butter and incorporate with your fingertips until the mixture is dry and crumbly.
- Slowly stir in the buttermilk until you have formed a wet dough.
- Turn out onto a floured surface and sprinkle the top with a bit more flour.
- Knead together lightly about 20 times to bring the dough together, adding a bit more flour if necessary. (Avoid overworking the dough so that the biscuits will be light and fluffy.)
- Pat down to desired height bearing in mind they will double while baking.
- I like big fat biscuits so my thickness is probably about 3/4" (I just eyeball it, so I'm guessing here.)
- Using a circular cookie cutter, cut biscuits as economically as possible to reduce the amount of scraps. Do not twist, but push straight down so as not to bind the sides.
- Carefully re-roll the scraps to finish off the dough trying not to work with it too much. (I usually give these ugly ones to the baby, he doesn't know the difference.)
- Brush the tops of the biscuits with melted butter and bake for 6 minutes. Rotate the pan and bake for an additional 2 to 3 minutes or until the tops begin to brown.
- Remove from the oven and brush with the remaining butter.
Recipe by Reformation Acres at https://www.reformationacres.com/2010/06/buttermilk-biscuits.html