Ingredients
-
2
-
1/4
-
1
-
1
-
6
-
1
-
-
-
-
-
-
-
-
-
Directions
Southern Buttermilk Biscuits,These buttermilk biscuits are authentic. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern. I am the first one to commit the sin of using a food processor (lol) but I find it works very well. I would put these biscuits up against anyone’s – they are perfect in every single way. I hope you all enjoy them.,Can I make a double batch and refrigerate half the dough for tomorrow. Or are the biscuits good next day?,Can I make these if I live north of the Mason-Dixon line?
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Steps
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1
Done
|
Preheat Your Oven to 450f. |
|
2
Done
|
Combine the Dry Ingredients in a Bowl, or in the Bowl of a Food Processor. |
|
3
Done
|
Cut the Butter Into Chunks and Cut Into the Flour Until It Resembles Course Meal. |
|
4
Done
|
If Using a Food Processor, Just Pulse a Few Times Until This Consistency Is Achieved. |
|
5
Done
|
Add the Buttermilk and Mix Just Until Combined. |
|
6
Done
|
If It Appears on the Dry Side, Add a Bit More Buttermilk. It Should Be Very Wet. |
|
7
Done
|
Turn the Dough Out Onto a Floured Board. |
|
8
Done
|
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. |
|
9
Done
|
Use a Round Cutter to Cut Into Rounds. |
|
10
Done
|
You Can Gently Knead the Scraps Together and Make a Few More, but They Will not Be Anywhere Near as Good as the First Ones. |
