Momma's Buttermilk Biscuits

Sides

My Thoughts

Ah, soft, pillowy buttermilk biscuits. Does it get any better than a hot, steaming biscuit straight from the oven? Whether you like them plain, drizzled with honey and butter (The Picky Eater says yummy!), or how about bacon egg and cheese everyone?

This is mostly my mother's biscuit recipe. There is one difference from hers that I make. I use butter instead of shortening. It's a personal preference. I like butter and will use any excuse. I don't know where the recipe actually comes from. I have a sneaky suspicion that she doesn't actually use a recipe, but these are really good biscuits, even if they're not quite hers.

One note, you have to use flour made from southern wheat. Specifically, soft red winter wheat. As far as I know there are only two brands that still use this type of wheat and that is White Lily (the preferred brand) and Martha White (will do in a pinch). This is VERY important. These are lower gluten flours and the lower the gluten the better your biscuits will rise.

The How To Do It

  1. Preheat the oven to 400° F.
  2. In a large mixing bowl, combine the flour and butter. Using either fork or pastry cutter cut the butter into the flour until it resembles cornmeal.
  3. Next, mix in the buttermilk with your hands. If it is too sticky to work with you may have to add a little flour. Be careful not to work the dough too much or you will end up activating the gluten in the flour and make the biscuits tough and decidedly not flaky.
  4. Sprinkle on a cutting board or any surface large enough to work the dough.
  5. Turn the dough out onto the floured surface and work it until you can roll it out.
  6. Cut the biscuits with a biscuit cutter and place them on a ungreased baking sheet or cast iron skillet. Be careful to try and not twist as you are cutting them. This will seal the sides and make them not rise as much. My mother actually uses an empty tomato paste can with both ends cut out. You want a cutter with either no end on either side like a cookie cutter (or the tomato paste can) or at least air holes in the top. This makes it easier to get the cut biscuits to release from the cutter.
  7. Once cut out, let them set for about 10 minutes.
  8. Bake the biscuits for 10 minutes and then baste each one with a bit of butter and then bake for an additional 5 minutes. Some people but a small pat of butter on top of them before they go in the oven.

Ingredients

Buttermilk Buscits
2 cups
self-rising flour
1 pinch
kosher salt
¼ cup
unsalted butter
¾ cup
buttermilk
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