Friday, July 15, 2016

Buttermilk Biscuits

It doesn't matter where you're from, thinking about southern cooking can automatically make the mouth start watering. Known for being rich, filling, and delicious, there's a reason traditional southern foods are synonymous with "comfort foods."

Since my latest series focuses on southern cooking, I'll be sharing some of those tried-and-true recipes with you in the coming weeks. I hope you enjoy them.

(Below is the basic recipe. Please click on the link above to go to the site where you can find variations such as pimiento cheese biscuits, feta-oregano biscuits, black pepper and bacon biscuits, and cinnamon raisin biscuits.)


1/2 cup cold butter
2 1/4 cups self-rising soft-wheat flour
1 1/4 cups buttermilk
Self-rising soft-wheat flour
2 tablespoons melted butter


1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
3. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)
4. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
Note: For testing purposes only, we used White Lily Self-Rising Soft Wheat Flour.

No comments: