Perfect Buttermilk Biscuits
Breakfast is my favorite meal of the day. I remember my father occasionally taking us young boys to breakfast at a hometown diner and sitting at the counter. We could see the cooks making all the amazing breakfasts, including one of my favorites…biscuits and gravy. I have eaten at many a diner trying to get that perfect buttermilk biscuit that is light and fluffy with just the right amount of flaky layers and perfect chew. I’ve tried a few different recipes and have finally found it here! It’s got all the characteristics of a great biscuit and goes well with gravy or honey and preserves. I have simplified the instructions a little but otherwise left it intact. Also, I have frozen the biscuit dough pucks in advance as suggested on the original recipe and they turned out perfectly.
Southern Buttermilk Biscuits
2 cups unbleached all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter
1 cup buttermilk (approx)
1. Preheat oven to 450°F.
2. Combine the dry ingredients in a bowl.
3. Cut the butter into chunks and cut into the flour until it resembles course meal.
4. Add the buttermilk and mix JUST until combined. Add more buttermilk if too dry.
5. Turn the dough out onto a floured board and gently, gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2″ thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick and cut into rounds.
6. Place the biscuits on a cookie sheet touching each other.
7. Brush tops with melted butter
8. Bake for about 10-12 minutes, or until biscuit tops are a light golden brown.