Southern Buttermilk Biscuits

I have been working on a biscuit recipe for some times and want to find a go to recipe that I can stick with…and this is pretty close so from time to time you will see it change. I have another I love but da gum it is a lot of work but it is wonderful so I have to get it to an everyday version one that others to can enjoy. It is done like a puff pastry recipe and it is so light and flaky buttery oh me! But it has so many steps many of my friends would say REALLY oh come on ~ who cares go on up to waffle house sweetie….huh I can’t I just can’t. The fancy pants ones can be frozen making it a hit in my book and loses nothing in the process. But, this is a really good recipe and does a job of being a good Sunday biscuit recipe.

Buttermilk Biscuits

2 cups all-purpose White Lily flour
1 teaspoon baking powder ~ try 2 just to see if they get higher next time
1/2 teaspoon baking soda
2 teaspoons granulated sugar
1 teaspoon salt
7 tablespoons really cold unsalted butter
3/4 cup cold whole buttermilk

Preheat the oven to 400 degrees.

I use a generously buttered cast iron skillet.
Place flour, baking powder, baking soda, sugar and salt in food processor. Pulse a few times to make sure all is mixed well together. Cut butter into small squares, drop butter down chute. Pulse a few times on off until looks like small peas. Pour the buttermilk over the dry ingredients, pulse a few times until it looks like a lot of little wet balls almost coming together.

Turn out onto a floured surface and form into a round circle should be 1/2 inch thick . Roll top with a rolling pin once or twice do not over work them they will be like a hockey puck yuk!

Cut into desired size and place in pan. Bake for about 15 – 20 minutes or until golden brown on top. I know you will enjoy them most are not as anal about food as I am ~ Sorry it is the hard cold truth! I keep working and changing until I feel it is perfect! they are purdy dern close….enjoy your day!!

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