Southern Style Buttermilk Biscuits

Buttermilk biscuits are like little pillows of buttery, flaky happiness that are unassumingly perfect with everything from bacon and eggs to chicken fried steak. This knowledge is something that is coded into the DNA of any true southerner. Unfortunately, over the past several decades, we have been convinced that we can only find these biscuits in the refrigerated section of your neighborhood grocery store.

It is time to open our eyes to the fact that just because we are told something is a convenient way of achieving the results we are looking for, it doesn’t mean that it is the only convenient way of getting those results. Truth be told, biscuits are a bread product that is so easy to make from scratch that you should be making them all the time.

How easy is it?

With a little practice, you can whip these up and have hot, fresh biscuits on your table in around 30 minutes. Biscuits should be simple, so this recipe uses basic ingredients that most people are going to have in their kitchen all the time.

Ingredients:

• 2 cups flour

• 1 tsp. sugar

• 1 Tbsp. baking powder

• 8 Tbsp. salted butter, cold and cubed

• ½ cup buttermilk, (or use ½ cup milk with 1 tsp. vinegar, this will make buttermilk)

• 4 Tbsp. salted butter, room temperature

1) Pour the flour, sugar, and baking powder into a medium bowl and give it a little mix with a whisk.

2) Drop the 8 Tbsp. of cold, cubed butter into the flour mixture and start cutting it into the flour. You can use a pastry cutter, but I like to use my hands. All you have to do is rub the butter into the flour until it resembles the texture of wet sand.

3) Make a well in the middle of the flour and pour in the buttermilk. I suggest starting the mixing with a rubber spatula or a wooden spoon; it will save you from having a big mess all over your hands.

4) Once the dough has mostly come together, turn it out onto a well- floured surface and knead the dough a few times to get it to completely come together.

(My Secret to the best biscuits)

5) Now, in an 8” cold cast iron skillet, melt the 4 Tbsp. of room temperature butter in a 400°. (Yes, more butter. But, trust me; you won’t need to add any more once they are done.)

6) While the butter is melting, start pushing the dough out with your hands until it is about ½” thick. Use a 2” or 3” biscuit cutter and cut out as many biscuits as you can, I got 4. Then keep repeating this process until you get about 7 or 8 biscuits.

7) OK, the butter in the skillet should be melted, so take it out of the oven and place it on a wire rack on the counter.

Take each biscuit and place in the skillet, turning each to coat in the melted butter. Once they are all arranged in the pan, place in the oven for 20 minutes.

Yummy, Buttery Nirvana

There is nothing more down home, delicious, comforting, or simple than these buttermilk biscuits. After making them once and reliving the memories of breakfast at your grandparent’s house, you will be hooked on this simply convenient recipe.

#comfortfood #biscuits #buttermilkbiscuits #breakfastrecipe