About the Recipe
Step into the heart of the American South with our time-honored recipe for Classic Southern Buttermilk Biscuits. These delightful treats have been a beloved staple in Southern cuisine for generations, passed down from kitchen to kitchen, each generation adding their own touch of love. Simple yet magical, these biscuits boast a perfect blend of fluffy texture and buttery richness, making them the ideal companion for any meal of the day.
With origins dating back to early European settlers, these biscuits have evolved over time to become a cherished symbol of Southern hospitality and comfort. The secret lies in the marriage of traditional ingredients - all-purpose flour, baking powder, baking soda, salt, and cold butter - and the tangy allure of creamy buttermilk. Together, they create a harmonious dance of flavors that will leave your taste buds yearning for more.
Whether served warm with a dollop of fresh butter, paired with a smear of homemade jam, or lovingly layered with your favorite fillings, these biscuits embrace versatility like no other. Their inviting aroma and tender crumb will evoke cherished memories of family gatherings and picnics under the Southern sun.
So, roll up your sleeves, dust off your apron, and embark on a culinary journey that pays homage to time-tested traditions. Prepare to be enchanted by the warmth, simplicity, and timeless allure of Classic Southern Buttermilk Biscuits. Gather your loved ones around the table and let the soulful taste of the South bring joy and comfort to your hearts and palates alike.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon granulated sugar (optional, for a touch of sweetness)
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
3/4 cup buttermilk (or milk with 1 tablespoon of vinegar or lemon juice)
Extra butter for brushing (optional)
Preparation
Preheat your oven to 450°F (230°C).
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using) until well combined.
Add the cold butter cubes to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs. The butter should be pea-sized or smaller.
Make a well in the center of the mixture and pour in the buttermilk. Gently stir until the dough comes together. Be careful not to overmix; you want the dough to be shaggy and slightly crumbly.
Turn the dough out onto a lightly floured surface and knead it a few times until it holds together. Pat the dough into a 3/4-inch thick round.
Using a floured biscuit cutter or a drinking glass, cut out biscuits and place them on an ungreased baking sheet. Gather any remaining dough scraps and gently form additional biscuits.
Optionally, brush the tops of the biscuits with melted butter for a golden finish.
Bake the biscuits in the preheated oven for 10 to 12 minutes or until they are light golden brown on top.
Remove the biscuits from the oven and let them cool slightly before serving.