Flaky Southern Biscuits

3
g h

By
@gretchen2

If you are like me, you love flaky, tender, melt-in-your-mouth biscuits... these are the ticket!! Great with gravy or strawberry jam... heck, any kind of jam or honey.... :)Enjoy!

There are some tricks with this recipe; use cold, unsalted butter; use a sharp tool to cut the biscuits; I use a round tin cutter. (not a glass, or plastic cutter)And, add a pinch of baking soda to your buttermilk before adding to the flour mixture. I don't use self-rising flour, either.

I like my biscuits "high"; that may account for the small quantity. If you like yours thinner you may end up with more.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
2-3 hungry ones, or 4-6 polite ones :) (Makes about 6-8)
Prep:
20 Min
Cook:
10 Min
Method:
Bake

Ingredients

  • 6 Tbsp
    unsalted butter
  • 2 c
    flour
  • 3/4 c
    buttermilk
  • a pinch
    baking soda (for buttermilk)
  • 1 tsp
    salt
  • 1 tsp
    sugar (superfine, if you have it)
  • 1 Tbsp
    baking powder
  • 2 Tbsp
    unsalted butter, melted

How to Make Flaky Southern Biscuits

Step-by-Step

  1. First, take a chilled cube of unsalted butter, cut and set aside the 2 T to melt off the end, and cut the remainder of the cube in half, lengthwise. Take one half, and cut into small cubes; the other in length strips. (they will be about the diameter of a pencil) return to fridge.

    Measure out buttermilk, and add a pinch of baking soda to it.
  2. Combine dry ingredients with a pastry blender. Add chilled butter cubes first, and work into flour mixture with your hands. Add buttermilk (with soda added), stir with a fork-don't overmix. Turn mixture out on lightly floured surface or a large sheet of parchment. (I use pre-cut parchment sheets for everything!)
  3. Ok, here is the fun part... you will gently and CAREFULLY fold the dough over in thirds, then turn, fold again, until it starts to come together. Then you take those "strips" of butter, and break pieces onto one third, and fold over. At this point, you don't want to over handle the dough. you are creating layers with the butter. You should have enough butter for 2-3 times of folding. Gently pat down and shape your dough to the thickness you prefer. I did about 1-1/2 inch thick.
  4. line a cookie sheet with parchment, and then cut your biscuits with a cutter. Do not mess with them after you cut them. :) You can pat together scraps, but those biscuits won't be as nice as the cut ones. Place them on the cookie sheet. You can place them just barely touching, and they won't fall over like the ones did in my picture.

    Brush the tops with melted butter, and bake at 450 for 10 minutes.

    Enjoy!!

Printable Recipe Card

About Flaky Southern Biscuits

Course/Dish: Biscuits
Main Ingredient: Flour
Regional Style: Southern



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