Southern Buttermilk Biscuit #recipe

Ingredients:
• 2 cups all-purpose flour—great Southern biscuits start with White Lily flour
• 1/4 teaspoon baking soda
• 1 tablespoon baking powder without aluminum
• 1 teaspoon salt
• 6 Tbsp unsalted butter, cold
• 1 cup buttermilk
Directions:
  1. Preheat oven to 450°F.
  2. Combine the dry ingredients in a bowl.
  3. Cut the butter into chunks and cut into the flour with a pastry blender until it resembles coarse meal.
  4. Add the buttermilk and mix until combined. Don’t overmix.
  5. If mixture is dry, add a tad more buttermilk. It should be very wet.
  6. Turn the dough out onto a floured board.
  7. Don’t roll the dough, but pat out until it’s about 1/2″ thick. Fold the dough about 5 times. Press the dough down to a 1 inch thickness. Rolling pins will produce tougher biscuits.
  8. Use a round cutter to cut into rounds. Handle the dough as little as possible to avoid tough biscuits.
  9. Place the biscuits on a greased cookie sheet- position biscuits touching if you like softer biscuits. These biscuits will also rise higher than biscuits separated from each other.
  10. Bake 10-12 minutes or until the biscuits are a light golden brown on top and bottom.
  11. Do not overbake.
  12. These biscuits can be frozen for up to a month. Then simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

Enjoy.

For more recipes and behind-the-scenes photos of Beyond the Cherokee Trail, visit https://www.pinterest.com/lisacoxcarter/beyond-the-cherokee-trail/.

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