Southern Buttermilk Biscuits Recipe
Buttermilk Biscuits are a traditional Southern United States dish. The biscuits are baked, with a firm browned crust and a soft interior. Unlike other breads, these biscuits do not use yeast, but use baking powder and baking soda as the levelling agents. The buttermilk biscuits may be served with butter, jelly, honey, gravy or sorghum molasses.
If you like this recipe, you can also try other Biscuit recipes such as
- 1 cup All Purpose Flour (Maida)
- 1 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1/4 teaspoon Salt
- 3 tablespoons Butter (unsalted) , refrigerated, cut into cubes
- 1/2 cup Buttermilk , cold
- 2 tablespoons Fresh cream
How to make Southern Buttermilk Biscuits Recipe
To begin making the Southern Buttermilk Biscuits recipe, Preheat oven to 450F.
Prepare a baking pan. Line it with aluminium foil and grease it.
Combine and sieve together flour, baking powder, baking soda and salt into a mixing bowl.
Add the cubed butter and mix it till the flour blends well with the butter. Add cold buttermilk intermittently and knead it into a smooth dough. Make sure that the dough is not dry.
Using your hands, gently pat the dough out until it is 1/2 inch thickness.
Do not use a rolling pin to roll out the dough as it overstimulates the gluten and harden the biscuits.
Fold the dough about 4 times and gently press the dough down to a 1 inch thick.
Use a round cutter to cut into rounds. You can combine the scraps and gently knead them together to make a small biscuit.
Place the biscuits on the prepared pan. Brush the top with cream and bake in the preheated oven for 12 to 15 minutes or until lightly golden brown.
Remove from the oven and brush the tops with melted butter. Serve Southern Buttermilk Biscuits with a cup of hot Masala Chai and Masala Oats & Potato Sandwich for a delicious breakfast. You can also serve as a tea time snack.
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