Who doesn’t love fresh buttery biscuits? My kids gobble them up and I’m tired of buying the expensive frozen ones from Mason Dixon (which are delicious btw). Turns out I’m a biscuit snob. These aren’t a great weekday recipe the first time you set out to make them but after a bit of practice it will become second nature and you can whip up these biscuits in a snap. Whole fat buttermilk is the key here, the real stuff. If you don’t want biscuits every day, you can use the leftover buttermilk to tenderize chicken, bake it into banana bread, or make yummy ranch dressing! I’ll share my other favorite buttermilk uses tomorrow or the next day, but for now…biscuits!
What you need:
2 1/2 cups of self rising flour (White Lily is my go-to)
1 stick of salted butter (4 oz)
1 cup full fat buttermilk
Start with a stick of very cold butter (popping it in the freezer for a few minutes is a good idea) and grate with a box grater the entire stick. Gently mix the grated butter and flour together with a fork. When it looks like you have tiny pebbles in the bowl make a well by scooting the flour up the sides of the bowl and pour in your buttermilk. Gently mix until thoroughly combined.
Sprinkle a bit of flour onto a flat work surface and pour the dough out onto the flour. It’s a good idea to also dip your fingers into the flour so the dough doesn’t stick too much to your hands. Gently pat and spread out the dough with your fingers, some people using a rolling pin but I think this deflates the dough too much. Just take your time patting and spreading. Until you have a rectangle thats approximately 8x6 inches in length and 1 inch high. Fold the dough in half and then fold it again. Now gently pat it out again and use a biscuit cutter or upside down glass to cut out your biscuits. Gently piece together your scraps in the same way to use up the remaining dough. Place the biscuits on a non greased baking pan and bake at 450 for about 15-20 minutes until the tops are golden brown.