You show that biscuit who’s boss.

There are few things more divine that a hot, buttered biscuit drizzled with fresh honey. They’re borderline sinful.  However, biscuits can be daunting to make. This southern staple shouldn’t freak you out! Just make sure the dough knows who is in control. (You, in case you were wondering. You’re in control.) Also, don’t a food processor. If you don’t have a pastry cutter you can use two knives.

buttermilk biscuits

  • 2 cups all-purpose flour, plus more for dusting
  • 2 tablespoons baking powder
  • 1 scant tablespoon sugar
  • 1 teaspoon salt
  • 5 tablespoons cold, unsalted butter cut into cubs
  • 1 cup buttermilk

Preheat the oven to 425 degrees. When you dice the butter into cubes go ahead and place it back into the fridge to harden up again. Cold butter is what creates a fluffy, flakey biscuit.

In a large bowl mix the flour, baking powder, salt and sugar together. Using a pastry cutter (or two knives) cut the butter into the dry ingredients. It takes a little time so be patient! You should have pea sized bits of butter before you move on. Then stir in the buttermilk until a ball forms.

On a surface dusted with flour dump out your dough ball of love- dust the top with flour as well! Press the dough into a rectangle then fold it in half. Then use a rolling pin to roll out the dough until it’s an inch thick. Then cut your biscuits with your biscuit cutter or choice – I use a large drinking glass. I fit 12 to a pan.

Bake until golden brown – about 12-15 minutes. Using pastry brush, brush hot biscuits with melted salted butter. buiscut

They should be illegal.


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