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Tried-and-True Buttermilk Biscuits

Source of Recipe

From "Southern Living: A Southern Gentleman's Kitchen"


Recipe Introduction

"Buttermilk biscuits are as much a part of the Southern table as fried chicken, greens, and barbecue. Though the list of ingredients is quite short, perfecting the tender, flaky biscuits always takes a bit of practice. When it comes to making the quintessential Southern biscuit, you must take three things to heart. One: keep the flour, butter, milk, and dough as cold as possible throughout the entire process. Two: don't overwork or overmix the dough; after kneading, fold the dough onto itself 3 or 4 times prior to patting it out for cutting to create flaky layers in the biscuit. Three: I like to cook my biscuits in a preheated cast iron skillet, creating a crispy bottom."

List of Ingredients

◦  Butter
◦  2 cups self-rising soft-wheat flour
◦  ¼ teaspoon kosher salt
◦  5 tablespoons very cold unsalted butter, cut into small cubes
◦  ¾ cup plus 1 tablespoon very cold buttermilk



Recipe

Preheat oven to 475° F. Butter a 12-inch cast iron skillet, and place in oven 5 minutes.

Meanwhile, combine flour and salt in a large bowl. Cut 5 tablespoons butter into flour mixture with a pastry blender or fork until mixture resembles small peas. Stir in buttermilk with a fork just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; sprinkle top of dough with flour. Knead lightly 3 or 4 times, gradually adding additional self-rising flour as needed to prevent sticking. With floured hands, pat dough into a 1-inch-thick rectangle; dust top with flour. Fold dough over itself in three sections, starting with short end (as if folding a letter-size piece of paper).

Pat dough to 1-inch thickness. Cut dough into 5 biscuits using a 2½-inch round cutter. (Do not twist cutter; simply press down into dough to cut, and pull cutter straight up to release dough.) Gently reshape scraps, and cut out one more biscuit.

Place biscuits ½ inch apart in hot skillet. Bake at 475° for 12 to 14 minutes, or until golden brown. Serve immediately.


Makes 6 biscuits


Note:
Tested with White Lily self-rising soft wheat flour