Oh, how I love the smell of bread baking in the oven!
It speaks to my soul and tells me good things are to come.
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Years ago (seems like a lot of my posts start with this), I clipped a Basic Buttermilk Biscuit recipe from my Mom-in-love’s Southern Living magazine.
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This is my go-to, tried and true, never-fail biscuit recipe that I use when I’m not low carbing or I just wanna make biscuits for the family on Saturday morning.
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I use my medium size biscuit cutter so my biscuits are smaller than usual. I tend to like’m small, tall, and fluffy…almost bite-size, well at least a few bites worth. I do love things in miniature.
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Begin by cutting the butter into the flour with a pastry cutter until the mixture resembles coarse meal.
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Add buttermilk and stir just until all dry ingredients are incorporated.
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Turn dough onto lightly floured surface and gently knead or fold over itself 4-5 times. Folding creates multiple layers of dough and fat, giving rise to a tender, fluffy biscuit. Pat or roll to ¾” thick; cut with a round biscuit cutter.
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Place into a greased pan with side touching. This helps with the rise. I used my round Wilton silicone cake pan and it worked great! There was even a slight crust on the bottom of some of the biscuits.
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Remove from the oven and brush with melted butter.
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Serve with honey, jam, sorghum, meat, or how about some Chocolate Gravy? The freedom of choice is yours!
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Basic Buttermilk Biscuits
1/3 cup butter, cut up
2 cups self rising flour (White Lily is good)
3/4 cup buttermilk
2 tablespoons melted butter
Preheat oven to 425ºF. Cut butter in flour w/ pastry cutter. Add buttermilk and stir just until all dry ingredients are incorporated. Turn dough onto lightly floured surface and gently knead or fold over itself 4-5 times. Folding creates multiple layers of dough and fat, giving rise to a tender, fluffy biscuit.
Pat or roll to ¾” thick; cut with a round biscuit cutter. Pat or roll to ¾” thick; cut with a round biscuit cutter. Bake for 12-14 minutes. Brush with melted butter fresh from the oven. Serve warm.
Yield: 12-14 (1½”) biscuits or 7 (2½”) biscuits
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Recipe courtesy of Southern Living Magazine
