There is nothing as awesome as a fluffy, warm, buttermilk biscuits, slathered in butter and some jam or jelly. In the south they take their biscuits seriously. Every person who makes buttermilk biscuits think theirs are the best, and their families will adamantly agree. I’m here to tell you I think mine are the best, because of course I do, and they really, really are! 😉
My mom made bread occasionally, but I don’t ever remember her making biscuits. That didn’t stop her from helping me figure them out though, and I actually won a ribbon in 4-H for buttermilk biscuits. In all honesty, there weren’t many entries, and I remember mine were sort of misshapen, but they tasted really good. After that I didn’t revisit buttermilk biscuits again until after Jamison and I married. Even then it took me a while to get them exactly how I imagined them in my head, and it was long after we figured out Jamison is allergic to gluten, but I finally did, and these are the result.
The biscuits mix up quick, and in no time you have fluffy, warm pillows of goodness, ready for your favorite butter and toppings. We’re talking 30 minutes from start to finish. They’re good for sausage and ham biscuits too, or breakfast sandwiches, or they’re perfect just as is. No matter how you slice them, you’re looking at buttermilk biscuit perfection!
What You’ll Need:
2 cups of unbleached, all purpose flour
1 tablespoon of baking powder
1 teaspoon of sea salt
1 tablespoon of sugar
1 stick of butter, softened
1 pastry cutter or fork
Flour for the counter and cutter
1 biscuit cutter or small glass
Preheat oven to 425 F.
In a large bowl stir together flour, baking powder, salt and sugar until incorporated. Using a pastry cutter or a fork, cut the butter in to the flour mixture until crumbles form. Next stir in butter milk until dough forms. Start with 1/2 a cup and slowly add more until dough forms in to a ball. It may be a bit between crumbly and sticky at the same time, it’s funny like that, but that’s ok. Usually you’re going to use about 1 cup of buttermilk total, but you might need slightly more, or slightly less, depending on the humidity and such.
Take the dough out of the bowl and put it on a surface that has been sprinkled with a thin layer of flour. Give the dough a few kneads to incorporate all of the ingredients. If it’s sticky, sprinkle on a bit more flour and knead it in until it’s a relatively dry dough. Shape the dough in to a round and flatten to about and inch thick. Fold the dough over on itself toward the middle from both sides and then press the dough back out again to an inch once more. Repeat this 2 or 3 times.
After the final press, take a biscuit cutter or a small glass and dip it in flour and cut your biscuits and place on a baking sheet that has been lined with a silicone baking sheet or parchment paper. Cut the dough until you run out. You may need to shape the last of the dough in to a round for baking. Depending on the size of your cutter, you’ll end up with 8-14 biscuits, give or take.
Bake for 10-12 minutes until golden brown.
Notes: I like to use King Arthur Flour. I really like their products. I’ve used White Lilly in the past as well, I did grown up in Tennessee after all, but I really prefer King Arthur.
I use organic cane sugar in everything, but regular refined sugar will work ok too. The same with the sea salt, I always use it, but table salt will work too, though I find it to be a bit more strong that sea salt, so you might want to cut it back to 1/2 -3/4ths a teaspoon if you do go that route.
A word on the folding of the dough. This is a very quick method that forms the layers of the biscuit. I mean look at these beautiful little layers:
Aren’t they gorgeous?
My favorite toppings are Irish butter and strawberry or blueberry jam. These are a few of my favorites:
Pumpkin or sweet potato butters are good as well.
Now it’s time to eat! Enjoy!