I’ve been in searching for a biscuit recipe worthy of my Strawberry Grapefruit Marmalade. After trying four different recipes, some that were total flops, I found this one. I love it because it’s simple and can be mixed in the food processor. The originator said this recipe was from her great-great-grandmother, handed down to all the women in her family and she would “put these biscuits up against anyone’s – perfect in every single way”. Well, I just love tradition and when she threw down her gauntlet, I had to try this recipe. My entire family and extended family loved them and you will not be disappointed either. These are gift-giving worthy!
Here are a few photos just to help with the process. This one shows how wet your dough should be after processing.
After patting and folding just before I cut the biscuits. Tip: You might want to dip your fingers in flour to help with the patting and folding.
Ready for the oven!
These come together quickly and are worthy of any homemade jam or just as they are.
Southern Buttermilk Biscuits
- 3 cups unbleached all-purpose flour plus more for dusting the board
- 1/2 teaspoon baking soda
- 2 tablespoon baking powder use one without aluminum
- 1 teaspoon kosher salt or 1 teaspoon salt
- 9 tablespoons unsalted butter very cold
- 1 1/2 cups buttermilk approx
- Preheat your oven to 450°F.
- Combine the dry ingredients in a bowl, or in the bowl of a food processor.
- Cut the butter into chunks and cut into the flour until it resembles course meal.
- If using a food processor, pulse a few times until this consistency is achieved.
- Add the buttermilk and mix JUST until combined.
- If it appears on the dry side, add a bit more buttermilk. It should be very wet.
- Turn the dough out onto a well-floured board.
- Dip your fingers in flour to help keep the dough from sticking to you. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
- Use a round cutter to cut into rounds. Do not twist cutter as you push down. This compromises the dough to it doesn't rise up as high.
- You can gently knead the scraps together and make a few more.
- Place the biscuits on a cookie sheet- if you like soft sides, place them touching each other. If you like"crusty" sides, place them about 1 inch apart- these will not rise as high as the biscuits put close together.
- Bake for about8-10 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
- Do not overbake.
- Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
- The dough must be handled as little as possible or you will have tough biscuits.
- A food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
- You also must pat the dough out with your hands, lightly.
- Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
- Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
- When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 15-18 minutes.