Southern biscuits are a staple that I never fully appreciated until I couldn’t get them anymore. After tweaking and perfecting my method, I’ve FINALLY brought together a delicious biscuit recipe that is so buttery melt-in-your-mouth that you’ll swear your granmama just pulled ’em from the oven in her house in Dixie!
- 247g Pastry or All-Purpose Flour (this is a softer winter wheat, which is ABSOLUTELY NECESSARY)
- 33g Baking Powder
- 2g Baking Soda
- 5g Atlantic Sea Salt
- 112g Unsalted Butter (MUST be cold and cubed)
- 204g Buttermilk (you can also use greek yogurt mixed with milk or cream)
- 3-inch round cookie cutter
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Sift together the dry ingredients into a bowl. Using your fingers, work in the cold cubed butter into the dry ingredients until the mixture is similar to cornmeal in appearance. Add the buttermilk and work with your fingers until the dough barely comes together.
Flour a clean surface and dump out the dough. Sprinkle the top with some flour and gently fold and flatten about three or four times to avoid overworking the dough. Flatten with your hands to about three-fourths of an inch thick. Using your round cutter, cut out the biscuits and place on a greased or lined cookie sheet, edges touching each other and placed densely. Combine the dough pieces and continue the previous two steps until you cannot cut more biscuits at the proper thickness. Form the last of the dough into a single biscuit and place with the others. Once finished cutting and laying out the biscuits, gently press your thumb into the top so it creates a small divot (this helps with rising).
Bake the biscuits for 12-15 minutes or until golden brown. Allow to cool for five minutes before eating.
And you’re done! My husband LOVES these biscuits and they make my Southern heart happy. They’re flaky, buttery, so soft, and all-around delicious! Pair them with delicious sausage gravy or fried chicken, eat some chili with them, or just enjoy with a smear of butter! 🙂
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