Southern Buttermilk Biscuits

Buttermilk Biscuits

Southern

Ingredients

You will need a food scale, rolling pin, parchment paper, 2 1/2 inch, round cutter and a food thermometer.

1 pound all-purpose flour, sifted

1 1/2 teaspoons salt

1 tablespoon sugar

1/2 teaspoon baking soda

2 teaspoons baking powder

4 ounces (8 Tbsp's) unsalted butter, cold/small cubes

14 ounces (weight) whole buttermilk, cold

Directions

Add the flour, salt, sugar and leaveners to a mixing bowl and whisk together. Add the cubed butter and incorporate using a pastry blender. Rub the butter into the flour by scooping up into your hands and pressing/rubbing your fingers into your palms, for 30-45 seconds. Place in the freezer for 15 minutes to chill. Measure the buttermilk right before using to ensure that It's cold.

Using a wooden spoon, gradually mix the cold buttermilk into the flour, flipping over the dough with your spoon to work the buttermilk into the dry flour on the bottom.Scrape out onto a lightly floured surface and shape into about a 1 1/4 inch thick disc. Lightly dust top of dough (if needed), cut out biscuits and arrange very closely together (just touching) onto a baking sheet lined with parchment paper.

Set your oven to 400F and place the biscuits back in the freezer while pre-heating (about 10-15 minutes). Brush the tops with cold buttermilk and bake in the center of the oven until nicely browned on top and the internal temperature reaches 200F-205F. Remove from the oven and brush with melted butter (optional). Makes 12 biscuits.