Southern Buttermilk Biscuits

Buttermilk Biscuits

Southern

Ingredients

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

Note: Vegetarians use all butter.

1 pound all-purpose flour, sifted (Lily White)

1 1/2 teaspoons salt (table salt)

1 tablespoon sugar

1/2 teaspoon baking soda

2 teaspoons baking powder

4 ounces (8 Tbsp's) cold unsalted butter, cubed

13 to 14 ounces (weight) cold buttermilk

Directions

Add the flour, salt, sugar and leaveners to a mixing bowl and whisk together. Add the butter and incorporate using a pastry blender.

Using a wooden spoon, gradually mix the cold buttermilk into the flour until everything comes together, flipping the dough over with your spoon to work the buttermilk into the dry flour on the bottom. The dough should be slightly sticky but not wet. Scrape out onto a lightly floured surface and press into a rectangle. Fold like a letter (3 layers), lightly dust top of dough and roll out to about a 1 inch thickness. Cut out biscuits using the floured cutter (don't twist) and arrange onto a baking sheet about 1/2 inch apart.

Set your oven to 400F and place biscuits in the freezer while pre-heating (about 10-15 minutes). Lightly brush the tops with cold buttermilk (optional) and bake in the center of the oven until nicely browned on top and the internal temperature reaches 205F-210F, about 15-17 minutes Makes 12 biscuits.