Southern Buttermilk Biscuits
Flaky Southern-style biscuits made with grated frozen butter and buttermilk, folded for extra flakiness.
Ingredients
| 3 cups (390 g) | all-purpose flour (I used white lily flour, see notes) | |
| 1.5 tbsp | 23 ml | baking powder |
| 1 tsp | 5 ml | baking soda |
| 1.5 - 2 tbsp | sugar | |
| 1.5 tsp | 7.5 ml | salt |
| 0.75 cup (1 1/2 sticks, 180 g) | butter, chilled | |
| 1.25 cup (300 mL) | chilled buttermilk | |
| — | cream, for brushing |
Instructions
In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar and salt. Quickly grate frozen butter into the bowl of flour – grated butter ensures the fat is evenly distributed throughout the dough, making it light and fluffy. Or quickly cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, this might take about 5 minutes. Make a well in the center of the bowl and add buttermilk and stir until it forms a rough ball, do not over mix. Let it rest in the fridge for about 10 minutes. Turn the dough out onto a floured board or surface; then knead about 3-4 times - just enough for it to come together. Gently, gently pat or roll out dough about 1/2″ thick. Then fold the dough, repeating the folding process about 6-8 times. This ensures flakiness. Go easy on the rolling process. After folding is complete gently press the dough down to a 1 inch thick, ready to be cut. Use a 2-inch round cookie cutter, or a glass to cut out the biscuits, and space them out equally across your prepared baking sheet. Separate wedges and place on an ungreased baking sheet. Brush with cream. Bake at 400° for 12-15 minutes or until lightly browned. Remove and serve warm.