Southern Buttermilk Biscuits
2 cups Southern all-purpose flour (White Lily or other brand), plus more for kneading
1 Tbsp. baking powder
1 tsp. fine sea salt
¼ cup cold unsalted butter, cut into small pieces and chilled
¾ to 1 cup buttermilk
- Begin by preheating your oven to 500°F. Use a rimmed baking sheet with a nonstick, silicone baking sheet lining the pan.
- Combine the flour, baking powder, and salt in a large bowl. Cut the butter into the dry mixture using two knives or a pastry cutter. Once the contents in the bowl resemble coarse meal, pour in the buttermilk and mix until it’s just combined. You don’t want to overwork it.
- Begin by lightly kneading the dough on a sparsely floured surface. Keep turning the dough; do this about 8 times. You don’t want to knead for too long, or you’ll overwork the dough. Lightly flour a rolling pin, then roll the dough to ½-inch thick. Cut the biscuits with a 2¼-inch round cutter dipped in flour. Be sure to press the biscuit cutter straight down (avoid twisting it). This way, the biscuits will rise evenly while baking.
- Arrange the biscuits on the baking sheet and bake for 8 to 10 minutes. Look for a golden-brown color. Cool on a rack and serve the biscuits warm with plenty of butter and honey.
Recipe adapted from Southern Kitchen[i]
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