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.
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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.
Recipe based on one by P4
Photo by Dine & Dish