Get ready to transport yourself to the heart of Southern comfort with Vern's legendary buttermilk biscuits - a recipe so magical, it'll make your grandmother jealous! These golden, flaky delights are more than just bread; they're a culinary experience that promises to elevate any meal from ordinary to extraordinary. Imagine pulling apart a warm, buttery biscuit that's crisp on the outside, impossibly tender on the inside, and packed with that classic Southern charm that makes everyone at the table smile.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Southern
Serves: 12 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup unsalted butter, cold
- 3/4 cup buttermilk
Instructions
- Prepare your workspace by clearing a clean, flat surface for rolling out the biscuit dough. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper or lightly grease it with butter.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Ensure the dry ingredients are well combined and free of lumps.
- Remove the cold butter from the refrigerator. Using a box grater or a sharp knife, cut the butter into very small, pea-sized pieces directly into the dry ingredient mixture.
- Using your fingertips or a pastry cutter, quickly work the cold butter into the flour mixture. The goal is to create a coarse, crumbly texture with butter distributed throughout the flour, resembling coarse cornmeal.
- Make a well in the center of the flour-butter mixture and pour in the cold buttermilk. Using a fork or wooden spoon, gently mix the ingredients until just combined. The dough will be slightly sticky and shaggy.
- Lightly dust your work surface with flour. Turn the dough out onto the surface and gently pat it together. Avoid overworking the dough, as this can make the biscuits tough.
- Using your hands or a rolling pin, gently pat or roll the dough to about 3/4 inch thickness. Avoid using too much pressure to maintain the biscuits' tender texture.
- Using a 2-inch round biscuit cutter or a clean drinking glass, cut out biscuit rounds. Press straight down without twisting to ensure the biscuits rise evenly.
- Carefully transfer the biscuit rounds to the prepared baking sheet, placing them close together so they touch slightly. This helps them rise and stay moist.
- Optional: Brush the tops of the biscuits with a little extra buttermilk or melted butter for a golden, glossy finish.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the biscuits are golden brown on top and have risen beautifully.
- Remove from the oven and let the biscuits cool on the baking sheet for 2-3 minutes. Serve warm with butter, honey, jam, or as a side to your favorite Southern dish.
Tips
- Keep your butter ice-cold: The key to flaky biscuits is cold butter that creates steam pockets during baking.
- Don't overwork the dough: Mix just until ingredients are combined to keep biscuits tender.
- Use fresh baking powder: Ensure your leavening agent is less than 6 months old for maximum rise.
- Press, don't twist when cutting: Twisting your biscuit cutter seals the edges and prevents proper rising.
- Bake close together: Placing biscuits touching helps them rise higher and stay moist.
- Serve immediately: Buttermilk biscuits are best enjoyed warm, straight from the oven.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 19g
Protein: 3g
Fat: 7g
Saturated Fat: g
Cholesterol: 20mg
