(no baby yet. still waiting!)
The other day, I had a cup of buttermilk left over from making these bacon chocolate pancakes. I didn’t want to throw it out, so I started googling recipes on what yummy goodies can I make with just one cup of buttermilk. I found this recipe for Southern Buttermilk Biscuits, checked my pantry and fridge to saw that I had all the ingredients and decided to give it a try. Half an hour later, I was rewarded with these buttery, flakey, warm perfect biscuits straight out of the oven:
I love biscuits! I was surprised how easy it was to make these! I don’t know why I never tried making them before. Using a food processor really made it fast. Sure they aren’t the healthiest things to eat, but they remind me of my college years spent in the North Carolina. I’m a sucker for any down home southern food now! Especially sweet tea and hush puppies! To be really southern, I should be serving these with gravy.
Southern Buttermilk Biscuits (recipe from Food.com)
- 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
1. Preheat your oven to 450°F.
2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
3. Cut the butter into chunks and cut into the flour until it resembles course meal.
4. If using a food processor, just pulse a few times until this consistency is achieved
5. Add the buttermilk and mix JUST until combined.
6. If it appears on the dry side, add a bit more buttermilk. It should be very wet.
7. Turn the dough out onto a floured board.
8. 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.
9. Use a round cutter to cut into rounds.
10. 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.
11. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
12. If you like”crusty” sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
13. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
Look how much they “poufed” up!
- Do not overbake.
- The key to real biscuits is not in the ingredients, but in the handling of the dough. The dough must be handled as little as possible or you will have tough biscuits.
- I have found that a food processor produces superior biscuits, because the ingredients stay colder and there’s less chance of overmixing.
- You also must pat the dough out with your hands, lightly. Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
- You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.
Served warm with honey and butter!