gigizilla

Southern Buttermilk Biscuits

 Serves: 8    |     Prep: 25 min     |     Cook: 15 min     |     Ready: 40 min

INGREDIENTS

10 T. unsalted butter, divided use
2 c. all-purpose flour, extra for dusting

1 ½ Tablespoons baking powder

1 Tablespoon granulated sugar

¾ teaspoon salt

¼ teaspoon baking soda

¾ cup + 1 Tablespoon buttermilk, divided use

NOTES

DIRECTIONS

 

Ingredients

    • 10 Tablespoons unsalted butter, divided use
    • 2 cups all-purpose flour, plus more for dusting
    • 1 ½ Tablespoons baking powder
    • 1 Tablespoon granulated sugar
    • ¾ teaspoon salt
    • ¼ teaspoon baking soda
    • ¾ cup + 1 Tablespoon buttermilk, divided use

Instructions

  • Preheat the oven to 425°F. Line a sheet tray with parchment paper.
  • Grate 8 Tablespoons of the butter or dice it very small and place it in the freezer for 15 minutes. Add the buttermilk to the freezer during this time as well.
  • In a large bowl stir together the flour, baking powder, sugar, salt, and baking soda. Add the butter.
  • Cut it in with a pastry cutter or you can use two forks. The mixture should appear crumbly with no larger than pea-sized pieces of butter.
  • Pour in ¾ cup of buttermilk (if any of the buttermilk started to freeze, just break it up with a fork). Stir until combined, mixture will be crumbly, with some of the flour not fully mixing in.
  • Lightly dust a clean work surface with more flour. Pour out the dough mixture and work it with your hands to form a ball.
  • Roll the dough out into ½ inch thick rectangle.
  • Fold ⅓ of one side over the center. Fold the other ⅓ on top. Roll it out into a ½ inch rectangle again and fold the same way. Repeat 1 more time.
  • Do the tri-fold one last time but this time roll out the dough into a 1-inch thickness. So when all is said and done, you will have done this process 3 times.
  • Using a 2 ½ inch biscuit cutter, cut out the biscuits. DO NOT TWIST THE BISCUIT CUTTER. Place the biscuits slightly touching onto the parchment-lined sheet tray.
  • Roll the scraps back into a ball and roll it out again to cut more biscuits. Keep doing this until you have 8 biscuits.
  • Brush the tops of the biscuits with the remaining 1 tablespoon of buttermilk. Bake for 13-15 minutes until puffed up and the tops are golden brown.
  • While the biscuits are cooking, melt the remaining 2 Tablespoons of butter.
  • Immediately brush the tops of the biscuits with the melted butter. Let cool slightly and serve.

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