Southern Style Buttermilk Biscuits

Are you drooling yet?  Are you wondering "hmmm are these REALLY as good as they look"?  Are you making excuses like "they must be too hard to make" or "they must be dry", blah, blah, blah!

Let me ASSURE you these are the EASIEST dag gum biscuits to make.  Light, fluffy, delicate, moist and did I mention easy?

I have tried a few biscuit recipes as my child is ADDICTED to biscuits and gravy in an unnatural way for a child her age (this started around 3years old).  Most of my recipes were....passable but definitely not memorable.  Until now.  And....THEY ARE FREEZABLE!  Oh and they held up well left over.  We just popped them in the toaster oven to bake at 350 for a few minutes to liven them up again.  Let me know what you think!

Southern Style Buttermilk Biscuits

INGREDIENTS

2 cups flour
1/4 tsp baking soda
1 tblsp baking powder
1 tsp salt
6 tblsp unsalted butter, VERY cold
1 cup buttermilk (if you don't have buttermilk you can sour regular milk using 1 cup milk and 1 tblsp vinegar or lemon juice, mix, let sit 5 minutes)

DIRECTIONS


Preheat oven to 450.  Combine dry ingredients in a bowl or bowl of a food processor.  Cut the butter into chunks and cut into the flour until it resembles coarse meal (use a pastry cutter, 2 knives or food processor). Add the buttermilk and mix until JUST combined (do not over mix!).  If it appears on the dry side, add a bit more buttermilk.  It should be pretty wet.

Turn the dough out on a floured board.  Turn the dough over onto itself about 5 times.  GENTLY pat (do not roll with a rolling pin or this will overwork the flour and make tough biscuits) the dough out until its about 1/2" thick.  The less you work the dough the better, I promise!  I patted mine into a square/rectangle and then I used a pizza cutter to cut SQUARE biscuits.  This way you will not need to roll up and pat out the left over scraps of dough.  The first batch is always the most tender.

Place the biscuits on a cookie sheet lightly sprayed with oil.  I put mine on with sides barely touching, resulting in a light and fluffy, risen biscuit.  If you wish to have crunchier sides, place 1" apart (I recommend my way lol).  Bake for 10-12 minutes until lightly browned on top and bottom.   DO NOT OVER BAKE.

TO FREEZE


Make the biscuits, cut, then place on a cookie sheet to freeze.  Once frozen, wrap properly for freezer storage.  To bake, place frozen biscuits on a cookie sheet and bake in a pre-heated oven at 450 for about 20 minutes.