Biscuits are a staple of Southern cooking in America. Definitely not a British biscuit, these are a kind of bread that’s similar to a scone but softer and lighter. The southern biscuit is most often seen at the breakfast table, but may appear with any meal–they are particularly good served with fried chicken.
Southern-Style Buttermilk Biscuits
A soft, flaky, butter biscuit like Mom used to make. Great for breakfast with butter and jam, smothered in sausage gravy or eaten like bread with any meal.
- 4 cups all-purpose flour plus more for dusting
- 4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 sticks unsalted butter 220gm, cold, cut into small pieces
- 1 3/4 cups buttermilk
Preheat oven to 375 degrees (190 C). In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Using a pastry blender, cut in the butter (make sure its cold!) until the mixture resembles coarse crumbs with a few large clumps remaining.
Pour in the buttermilk and using a rubber spatula, fold the buttermilk into the dough, working in all directions and incorporating crumbs at the bottom of the bowl, until the dough just comes together. The dough will be slightly sticky; do not overmix.
Turn out the dough onto a lightly floured work surface. With floured fingers, gently pat the dough into a round about 1 inch thick, pressing in any loose bits. Do not overwork the dough. Use a floured 2 1/4-inch round biscuit cutter to cut out the biscuits as close together as possible. (Use one cut edge as the edge for the next biscuit.)
Place the biscuits about 1 1/2 inches apart on an unlined baking sheet. Generously brush the tops of biscuits with buttermilk. Bake, rotating sheet halfway through, until the biscuits are golden and flecked with brown spots, 18 to 20 minutes. Transfer biscuits to a wire rack to cool.