The Perfect Buttermilk Biscuit - From Scratch
They'll taste the way you remember your grandma making them.
I think the secret to the flakiness is using the food processor to keep the flour light - and not overworking the dough. Knead it just until it comes together and not a moment more.
And these are versatile, breakfast anytime, or make a larger batch and serve with a fried chicken supper, or as an accompaniment to any southern fare.
The Perfect Buttermilk Biscuit
2 Cups of All Purpose Flour - plus more for dusting
1/4 teaspoon Baking Soda
1 Tablespoon Baking Powder
1 teaspoon Salt
1 stick of Butter, cut into 1/2 cubes, very cold
1 cup Buttermilk
Preheat the oven to 450 degrees.
Combine the dry ingredients in a food processor and pulse a few times. Add the butter a few cubes at a time, pulsing each time. When the cold butter is cut in, pulse until the mixture resembles a fine cornmeal.
Add the buttermilk and pulse until it is just combined.
Turn the dough out onto a well floured counter top/cutting board. Gently pat out to 3/4 inch thickness - or make them thicker, but you'll have fewer biscuits.
Use the top of a juice glass to cut out rounds. Place them on a baking sheet - and gently knead the remaining dough together to keep making biscuits.
You can add any "toppings" that you want - I like fresh cracked pepper, of if you're serving these at supper, try some chopped rosemary. Bake for 10-12 minutes, until the tops turn golden brown. Don't over bake or they'll be dry. Watch them, and you'll have the best and easiest biscuits you've ever had.
They'll be flaky, buttery and delicious - and guaranteed to have family anxiously awaiting them to come out of the oven.