Country Buttermilk Biscuits

This is a great recipe for southern-style country buttermilk biscuits. I’ve had great success using my Breville Sous Chef food processor. The buttermilk makes for richer, more flavorful biscuits.

Ingredients:

2 cups unbleached all-purpose flour, plus more for dusting the countertop work surface 1⁄4 tsp. baking soda 1 tbs. baking powder 2 tsp. white sugar 1 tsp. table salt 6 tbs. cold unsalted butter 3/4 cup buttermilk (more if needed) 1/4 cup melted butter

Softened real butter for serving

Directions:

Preheat your oven to 450°F. Combine the dry ingredients in a bowl, or in the work bowl of a food processor. Cut the butter into small squares and add to the bowl. Using a pastry cutter, cut into the flour until it looks like coarse crumbs. If using a food processor, use the pulse feature so you don’t overwork it. It will only take a few seconds. Add the buttermilk and mix until just combined. DO NOT overwork. If it appears on the dry side, add a bit more buttermilk. The consistency should be wet.

Turn the dough out onto a floured board. Using your hands, gently pat down until the dough is 1/2″ thick. DO NOT use a rolling pin or your biscuits will not rise as high, and be dense. Fold the dough about 5 times, and gently press the dough down to 1″ thick. Use a round cutter to cut into ten rounds. The folding will produce a flaky, layered texture. You can gently knead the scraps together and make a couple more, but they will not be as fluffy as the first ones.

Place the biscuits on a cookie sheet leaving about 1″ of space between each. The biscuits will rise higher if they are touching. Brush each with a bit of melted butter.

Bake for about 10-12 minutes (default to 10 minutes to ensure they don’t overcook.) When done, they will be a beautiful light golden brown on top and bottom. Do not over bake.

Serve with softened real butter.

Makes 10-12 biscuits