Southern Buttermilk Biscuits
- 2 c
- unbleached flour (white lily if possible)
- 1/4 tsp
- baking soda
- 1 Tbsp
- baking powder
- 1 tsp
- 6 Tbsp
- unsalted butter cold
- 1 c
Brush the tops with melted butter and honey.
Do not overbake.
The dough must be handled as little as possible or you will have tough biscuits.
I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
You also must pat the dough out with your hands, lightly.
Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
21When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.