Southern Buttermilk Biscuits

Southern Buttermilk Biscuits... a Southern staple with so many meals... buttery and light...
After being in the South for a few years I thought I would venture into "the pride of the South" territory.... biscuits.  I admit my first try at them was okay not stellar.  What some cooks make look easy ... clearly was not.   So much like pie crust and some other bake goods.. it took a couple of tries to get it right.
Wait!... don't leave... no... I have the perfect method.. for the perfect Southern Buttermilk Biscuit... truly.. and not a lot of work.. in fact, it's easy!..... and you won't have to try a few times like I did... because I will tell you exactly how to make them.
This recipe uses a food processor....  you can make it without one... but admittedly it's harder... just like pie crust... you don't want to over-work the dough... and a food processor is a great help in that.

If are making them without a food processor... use a pastry cutter to cut in the butter.
Make sure your butter is very cold... take it out of the fridge when you need it and not before....
Kosher salt is listed, that's what I use, but you can substitute regular table salt.
Yes, that's a tablespoon of baking powder... not a typo.
Cut the butter into little cubes... cut it into tablespoons and cut each tablespoons in quarters... then pop it back in the fridge in a small bowl to chill again.
Don't roll your biscuits... pat the dough out.... flipping it over a few times on the generously floured board... and pat gently.
The buttermilk quantity is approximate... if your dough is dry after adding it.. then add a bit more... I used the exact amount listed.
After adding the buttermilk... mix until just combined.   The dough will be extremely sticky... in fact.. use a spoon or knife to scrape the bowl when dumping the dough onto the floured board.
Use a biscuit cutter to cut the rounds.... then ball up the scraps and pat again and cut more biscuits.
If you like soft sides... lay the biscuits touching on a the cookie sheet... if you like crusty sides put them an inch apart.   The biscuits that are touching tend to rise a bit higher.
Make sure you don't over-bake them.
Make Ahead Tip
You can make these biscuits (unbaked) ahead and freeze them.  Place them on a cookie sheet and freeze them then place them in an airtight bag for up to a month.  To use them, place them frozen (no need to thaw them) and bake in a preheated oven at 450 degrees F. for 18-20 minutes (tops should be a light golden brown).
We lightly brush melted butter on the tops just before serving.. that's totally optional.
The recipe yields 10 biscuits.
Try it ... there is no mystery to it and it's easier than you think!

Recipe:  Southern Buttermilk Biscuits
All you need:
2 cups flour plus more for the board
1/2 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon kosher salt
 6 tablespoons unsalted COLD butter, cut into little cubes
About 1 cup buttermilk (See TIPS)
Melted butter (optional)
All you need to do:
Preheat the oven to 450 degrees F.
Combine the dry ingredients into a food processor bowl, pulse a few times.
Drop the butter into the processor bowl (spread them out all over).  Pulse a few times until it looks like coarse meal....
Add the buttermilk and pulse a few times until just combined... it will be very sticky.
Turn the dough out on a generously floured board... gently pat it out and flip and fold it a few times... the first "pat out" should be to about 1 1/2 inches thick... the final pat should be about 1 inch thick.
Cut into rounds with a biscuit cutter... and place on a non-stick cookie sheet. *See TIPS
Bake at 450 degrees F for 10-12 minutes (the tops should be a light golden brown.
Optional:  Brush with the tops lightly with melted butter.

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