Classic Southern-Style Buttermilk Biscuits

Whenever I make biscuits or scones, they are received with ready hands and open mouths at the dinner table. Over the years, I have made countless varieties, mostly savory, but sometimes slightly sweet when berries make it into the mix. I've been perfecting the art along the way and these are my latest offerings. If you want a perfect flaky biscuit, these just might be it. They come together in hardly anytime at all and you don't even need a rolling pin — simply handle the dough with care and love, pat it down and cut into rounds after mixing it all up.

When I buy buttermilk, too often I don't use the whole carton, which is a shame, and loathing to waste food, I decided to make some remaining buttermilk star in my biscuits.

I've never understood the appeal of packaged biscuit, muffin and pancake mixes. Apart from the small fraction of the time saved, I'm not keen on pouring something from a box with more ingredients than are necessary into the bowl, when all I have to do is measure out some flour, add a few other staples, mix in the butter and other liquid components and then get them ready for the oven or skillet. You gotta do that even if you are using a mix.

At any rate, if you adhere to just a few basic principles when it comes to biscuits, you'll be able to turn out perfect little delights each time. The key is to use cold ingredients, work fast, and don't overwork the dough. Lining your baking sheet with parchment paper has always worked well for me too because a browned biscuit bottom is a disappointment.

Classic Southern-Style Buttermilk Biscuits

Recipe by Lisa Turner Cuisine: Southern Published on October 13, 2013 Soft, flaky and buttery dinner biscuits with a little tanginess from buttermilk — a classic and perfect biscuit to serve with meals Print this recipe Ingredients: 2 1/4 cups cake or pastry flour 1 tablespoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon sea salt 6 tablespoons cold unsalted butter 1 cup buttermilk Instructions: Line a baking sheet with parchment paper and preheat an oven to 450°. In a medium-large bowl, stir together the flour, baking powder, baking soda and salt. Cut the butter into the mixture with a pastry cutter until the butter is reduced to small pea-size pieces. Stir in the buttermilk until just combined. Turn the dough out onto a lightly floured surface, gently knead a few times, and shape into a rough rectangular shape. Fold it over twice onto itself and press down until the dough is about 1-inch thick. Lightly flour a biscuit cutter that is 2 to 3 inches in diameter. Cut out rounds, transfer to the prepared baking sheet, and press the dough out again until all of it is cut out. Leave about 1 inch between each biscuit on the baking sheet. Bake for 12 to 15 minutes until the tops are golden brown. Let cool on a wire rack for 5 minutes and serve hot. Makes 6 to 8 biscuits

More quick breads you are sure to enjoy from Lisa's Kitchen:
Apple Cheddar Scones
Cornmeal Biscuits
Mini Gruyère Scones
Whole Wheat Olive Oil Biscuits

On the top of the reading stack: Great Homemade Soups: A Cook's Collection by Paul Gayler

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