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Buttermilk Biscuits Recipe

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This recipe for Buttermilk Biscuits, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pam Mays


4 cups all-purpose flour, chilled
2 Tablespoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 stick chilled unsalted butter, cut into small cubes
2 cups chilled buttermilk, plus additional for brushing

Preheat oven to 400.
In large bowl, whisk together flour, baking powder, salt and baking soda. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually mix in 2 cups buttermilk; toss until dough just comes together in large clumps.

Gather dough into a ball. Pat out on floured work surface to 1/2-inch thickness. Sprinkle with a little flour and gently fold into thirds, like a letter. Brush off any excess flour. Turn the dough one-quarter turn, pat out into 12-inch thickness and fold again into thirds. Repeat the turning, the patting out and the folding once or twice more.

Pat out into 1/2-inch thickness. Using floured 2 1/2-inch cutter, cut out biscuits. Gather dough scraps; press out to 1/2-inch thickness and cut into more biscuits. Repeat until all the dough is used.

Transfer biscuits to two large ungreased baking sheets. Brush tops of biscuits with additional buttermilk. Bake until tester inserted into center comes out clean, about 18 minutes. Cool biscuits 10 minutes on a wire rack. Serve warm or at room temperature.

Makes 21 servings.




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