Living in Alabama, I'm no stranger to eating buttermilk biscuits. However, up until recently I never was very good at making my own. That is until I found this recipe from Southern Plate. This recipe is foolproof. They are so light and fluffy, you will be making them every weekend just like I have been. Now if only I could find a way to remove the calories...oh, who am I kidding, thats what makes them good!
1/2 c. cold butter
2-1/4 c. self rising soft wheat flour (she recommends White Lilly)
1-1/4 c. buttermilk (or whole milk with a tablespoon of lemon juice added)
flour for dusting
1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
2. Turn dough onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4 inch thick rectangle (about 9x5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4 inch thick dough rectangle (about 9x5 inches).
3. Press or pat dough to 1/2 inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchement paper-lined or lightly greased jelly roll pan. (Dough rounds should touch)
4. Bake at 450 degrees for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
I like to try to make a few extra on weekends. This saves us from going through the drive-thru on weekday mornings.