Buttermilk Biscuits

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Golden and flaky Buttermilk Biscuits are defintely a classic Southern recipe. Serve hot from the oven with butter, jam, or sausage gravy.
My granddaddy's buttermilk biscuits are legendary in my family. In true old timey fashion he didn't have an actual recipe for his biscuits but they always turned out amazing. 

Somehow I inherited his biscuit-making abilities. It was probably all the years of standing on a chair watching him make them. For years I did the same thing he did which was throw self-rising flour in a bowl until it looked like enough, add butter or shortening depending on what has handy, and buttermilk until a dough formed. Eventually, I decided to actually measure out how much of what I used and came up with this ratio. 

One thing I do differently than Granddaddy is my folding and rolling technique. It is very similar to the laminating process for croissants and produces those beautiful flaky layers.



How to Make Buttermilk Biscuits:

Ingredients:
  • Self-rising flour *see tips below if you don't have self-rising flour
  • Frozen butter
  • Buttermilk
Equipment:
  • Mixing bowl
  • Mixing spoon
  • Box grater
  • Measuring cup
  • Liquid measuring cup
  • Rolling pin
  • Round cutter
  • Cookie sheet or cast iron skillet
Directions:
  • Place flour in a bowl
  • Add butter
  • Stir the butter until it's well coated with flour
  • Make a well in the center and pour the buttermilk in it
  • Stir until just combined
  • Lightly flour a work surface
  • Place dough on the floured surface
  • Roll into a rectangle
  • Fold the top 1/3 and the bottom 1/3 towards the middle 
  • Roll into a rectangle
  • Repeat the folding and rolling twice
  • Cut the biscuits with a round cutter and place them on the baking sheet
  • Bake until golden and baked through
TIPS:
If you don't have self-rising flour for each cup of flour place 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in the bottom of a 1 cup measuring cup and fill the rest of the way with all-purpose flour

Make sure your wet ingredients are very cold. The longer the butter stays solid the better.



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Buttermilk Biscuits
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Delicious and flaky homemade buttermilk biscuits are easier than you think!

Ingredients:
  • 2 cups self rising flour Note:If you do not have self rising flour you can make your own. Place 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a one cup measuring cup and fill with flour. Repeat for the number of cups of self rising flour you need
  • 1/2 cup frozen butter, grated
  • 1 cup buttermilk
Instructions:
  1. Preheat oven to 400 degrees F
  2. Place the flour in a bowl
  3. Add the grated butter and stir to coat the butter with flour
  4. Make a well in the center and add the buttermilk
  5. Stir until just combined
  6. Lightly flour a work surface
  7. Turn the dough out onto the flour
  8. Roll into a rectangle
  9. Fold the top and bottom thirds of the rectangle towards the middle, like a letter
  10. Roll the dough into a rectangle again
  11. Repeat the rolling and folding one more time This is what make the flaky layers!
  12. Use a round cutter to cut the biscuits and place on baking sheet
  13. Bake in a preaheated oven for 15-25 minutes or until golden brown and baked through

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