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Southern Buttermilk Biscuits Recipe

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This recipe for Southern Buttermilk Biscuits, by , is from Huffman Favorites , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Katie Huffman

Category:
Category:

Ingredients:  
Ingredients:  
2 cups all-purpose flour (unbleached)
1/4 tsp baking soda
1 Tbsp baking powder
1 tsp kosher salt
6 Tbsp butter
1 cup buttermilk

Directions:
Directions:
• Preheat oven to 450º
• Combine the dry ingredients in a bowl, or in the bowl of a food processor.
• Cut the butter into chunks and cut into the flour until it resembles course meal.
• If using a food processor, just pulse a few times until the consistency is achieved.
• add buttermilk and mix JUST until combined.
• If it appears on the dry side, ad a bit more buttermilk. It should be very wet.
• Turn the dough out onto a floured board.
• Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2 inch thick. Fold the dough about 5 times, gently press the dough down to about 1 inch thick.
• Use a round cutter to cut into rounds.
• you can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
• Place biscuits on a cookie sheet. If you like soft sides, put them touching on the sheet.
• For crusty sides, ave them 1 inch apart-they will not rise as high as the biscuits put close together.
• Bake for about 10-12 minutes-the biscuits will be a beautiful light golden brown on top and bottom.
•Do not over bake.

Number Of Servings:
Number Of Servings:
10 biscuits
Preparation Time:
Preparation Time:
Total time: 22 minute
Personal Notes:
Personal Notes:
*Notes
•The key to the best biscuits is in the handling of the dough.
•Handle dough as little as possible or you will have tough biscuits.
• Food Processors produce superior biscuits, because the ingredients stay colder and there’s less chance of over-mixing.
•You must pat the dough out with your hands, lightly.
• Don't use a rolling pin, it will overstimulate the gluten causing a tough biscuit.
**Note 2
• You can make biscuits, cut them, put them on cookie sheets and freeze up to 1 month.
• When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450 for about 20 min.

 

 

 

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