Best Southern Buttermilk Biscuits

• Vegetarian

• Baking & Spices

  • 2 cups All-purpose flour, unbleached
  • 1 tbsp Baking powder
  • 1/4 tsp Baking soda
  • 1 tsp Table salt

• Dairy

  • 6 tbsp Butter, unsalted
  • 1 cup Buttermilk

Found on chewoutloud.com

Description

Ingredients

• 2 cups unbleached all-purpose flour, plus more for dusting the board
• 1⁄4 teaspoon baking soda
• 1 tablespoon baking powder
• 1 teaspoon table salt
• 6 tablespoons unsalted butter, very cold
• 1 cup buttermilk
• Optional: ½ cup sugar for topping, honey, or butter

Directions

• Preheat oven to 450F, with rack on middle position. Line a large baking sheet with parchment paper or silicone baking mat.
• Combine flour, baking soda, baking powder, and salt in a bowl (or bowl of a food processor.) Using a pastry cutter or a food processor, cut the butter into chunks and cut into the flour mixture until it resembles course meal. If using a food processor, just pulse a few times until this consistency is achieved. Gently add the buttermilk and fold with a rubber spatula just until combined wet/dry ingredients are combined - dont overmix. If its too dry, add a bit more buttermilk. Dough should be relatively wet.
• Turn the dough out onto a floured board. Gently, use your hands to pat dough out until its about ½ thick (do not use a rolling pin; it will help to have a little bowl of oil and coat your palms with oil) Use your hands to fold the dough 5 times into a ball and then gently press the dough to 1 thick.
• Use a round cutter to cut dough into rounds. (Leftover scraps can be made into a few more, but they will not be as tender, due to extra handling.) Place the biscuits on a cookie sheet. For soft edges, place them touching each other. For crusty edges, place them 1 inch apart.
• Bake for about 10-12 minutes or until biscuits are light golden brown on top and bottom. Do not overbake. Serve warm; top with sugar if desired.