Southern-style buttermilk biscuits
  • Cooking Time: 10-13 minutes
  • Servings: 8
  • Preparation Time: 30 minutes
  • 2 1/4 cups of AP flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 stick of frozen butter
  • 1 cup of buttermilk
  1. Sift flour, baking powder, baking soda, and salt together in large mixing bowl.
  2. Cut frozen butter into flour mixture until butter is pea sized or smaller and equally distributed throughout.
  3. Cover bowl and place mixture in freezer for at least 15 minutes.
  4. Preheat oven to 450 and prepare a clean, dry space to roll dough out on. Lightly dust with flour or use parchment paper.
  5. Remove flour from freezer and add buttermilk, slowly, and stir lightly until mixture is manageable but not too wet or too dry. (You may or may not use all of the milk.)
  6. Turn dough out onto prepared surface. With a rolling pin, roll dough into rectangle. (Do not use your hands, as this causes. butter to melt.) Fold rectangle in half and roll out again. Repeat this step 4 times.
  7. After dough has been folded at least 4 times.
  8. Using a biscuit cutter, cut out biscuit shapes at least 1-2” in height. Do not turn when cutting out. Up and down motion only. Try not to handle the dough or re-roll more than once. Place biscuits onto ovenproof baking pan.
  9. Bake for 10-13 minutes, or until golden brown and flaky. Check biscuits at 10 minutes to ensure they do not over cook.
Biscuits have always been my baking Achilles heel. I did some research and played around with recipes until I baked a southern-worthy biscuit.