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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Southern Buttermilk Biscuits Recipe

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This recipe for Southern Buttermilk Biscuits is from for the LOVE OF COOKING , 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. all-purpose flour
¼ tsp. baking soda
1 T. baking powder
1 tsp. salt
1 stick butter, very cold, cut into chunks
1 c. buttermilk
Directions:
Directions:
Preheat oven to 450º F.
Combine dry ingredients in the bowl of a food processor. Pulse once or twice to combine.
Add butter and pulse until it is a course meal consistency.
Add buttermilk and pulse just until combined. If there is still loose flour add a bit more buttermilk. Dough should be very wet but not runny.
Turn onto a floured surface. GENTLY PAT the dough with your hands until it is about
1 inch thick. Turn it once so both sides are floured.
Use a round cutter or a glass dipped in flour to cut into rounds. Pat the scraps together to make a couple more.
Place biscuits on a baking sheet, sides touching, and bake for about 10 to 12 minutes until they are a very light golden brown.
Number Of Servings:
Number Of Servings:
Makes about 8 or 9 biscuits
Personal Notes:
Personal Notes:
These biscuits can be made, cut, and frozen (unbaked) for up to a month. Just place them still frozen on the baking sheet and bake for about 20 minutes.

 

 

 

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