Let's discover the art of making buttermilk biscuits from scratch. After doing some online research, I have decided that this is the one that I will follow. This recipe makes 10 biscuits and can be made ahead of time and frozen until Thanksgiving if need be. It was submitted by P4 on www.food.com. I cut and pasted it below for your convenience, but check out the link and make sure you let P4 know I sent ya.
Southern Buttermilk Biscuits
- 2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder (use one without aluminum)
- 1 teaspoon kosher salt or 1 teaspoon salt
- 6 tablespoons unsalted butter, very cold
- 1 cup buttermilk (approx)
- 1Preheat your oven to 450°F.
- 2Combine the dry ingredients in a bowl, or in the bowl of a food processor.
- 3Cut the butter into chunks and cut into the flour until it resembles course meal.
- 4If using a food processor, just pulse a few times until this consistency is achieved.
- 5Add the buttermilk and mix JUST until combined.
- 6If it appears on the dry side, add a bit more buttermilk. It should be very wet.
- 7Turn the dough out onto a floured board.
- 8Gently, 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.
- 9Use a round cutter to cut into rounds.
- 10You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
- 11Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
- 12If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
- 13Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
- 14Do not overbake.
- 15Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
- 16The dough must be handled as little as possible or you will have tough biscuits.
- 17I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
- 18You also must pat the dough out with your hands, lightly.
- 19Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
- 20Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
- 21When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.
Read more: http://www.food.com/recipe/southern-buttermilk-biscuits-26110#ixzz1e503j9Au