These Southern Buttermilk Biscuits are authentic. This recipe came from my great-great-grandmother and handed down to all in my family.
I would put these biscuits up against anyones. They are great with sawmill gravy and Paula Deen’s alrighty then scrambled eggs.
Links for the gravy and eggs recipes are below.
Be sure to Like Foodgasm Recipes on Facebook for more great recipes.
The worlds best biscuits recipe handed down for generations.
- 2 cups unbleached all-purpose flour plus more for dusting the board
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon kosher salt or 1 teaspoon salt
- 6 tablespoons unsalted butter very cold
- 1 cup buttermilk approx
-
Preheat your oven to 450°F.
-
Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles a coarse meal. If using a food processor, just pulse a few times until this consistency is achieved.
-
Add the buttermilk and mix JUST until combined.
-
If it appears on the dry side, add a bit more buttermilk. It should be very wet. Turn the dough out onto a floured board.
-
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.
-
Use a round cutter to cut into rounds.
-
You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
-
Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
-
Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
Do not over bake.
Enjoy!
Up Next:
Sawmill Sausage Gravy With Biscuits
Alrighty Then Scrambled Eggs – Paula Deen
Recipe based on one by P4
Photo by Dine & Dish