Buttermilk Biscuits Recipe
Recipe shared by Jackie Garvin, retired nurse, former Mobilian and author of the food blog, Syrup and Biscuits.
YIELDS 12 – 15 (2–1/2–INCH) BISCUITS
Ingredients
2 cups soft winter wheat self-rising flour
1/2 cup unsalted butter, cubed and chilled
1 cup buttermilk
Directions
1. Preheat oven to 450 degrees.
2. In a large bowl, add flour and butter. Rub in butter, grabbing small amounts of flour between your thumb and fingers. Quickly continue the process until all the flour looks like a coarse corn meal. Pea-sized pieces of butter will remain.
3. Stir in buttermilk with a wooden spoon. Dough will be wet and sticky.
4. Turn out dough onto a tea towel that has been sprinkled with flour. Sprinkle dough with flour and gently knead, adding additional flour as needed until dough is no longer sticky and holds its shape.
5. Roll dough out until it is 1/4 inch thick, long ways on the towel. Make sure enough flour is under the dough to prevent sticking.
6. To create puff-pastry style layers, grab the right side of the towel and fold the right third of the dough toward the center. Grab the left side of the towel and fold the left third of the dough toward the center. Grab the top of the towel and fold the dough in half from top to bottom. Grab the top of the towel and fold dough in half bottom to top.
7. Lightly roll out folded dough until it is 1 inch thick. Cut out biscuits using a 2-1/2-inch biscuit cutter dipped in flour. Cut straight down; do not twist. Cut as many biscuits as possible. Then gather scraps, gently press together and continue to cut more.
8. On a greased baking sheet, place biscuits touching side by side. Brush tops of biscuits with cooking oil. Bake for 15 minutes or until tops are golden brown.
Recipe featured in “50 Quintessential Mobile Bay Recipes” sponsored by
