There are few things that bring me as much joy as a warm buttermilk biscuit, and this is why you can find gallons of buttermilk in my fridge at any given time. Being from the south, buttermilk biscuits must be a part of my repertoire. I crave biscuits like nothing else, and when I do, I want biscuits that are reminiscent of the Tennessee town I grew up in. A buttery, flaky, thick, overly fluffy, southern buttermilk biscuit.
Makes 8-10 large biscuits
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt (or more to taste)
8 tablespoons (1 stick) cold butter, cold & cut into small cubes
3/4 cup of shaken buttermilk
Preheat the oven to 450 degrees.
Mix together the flour, baking powder, sugar, and salt.
Cut the stick of butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs.
Add the buttermilk, mixing until a bit loose and sticky.
Pour dough out on a floured surface, and knead for a minute. Dough should be smooth and no longer wet. You can sprinkle more flour on the surface if you find it sticky.
Take dough into a ball, and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes. This is to ensure a flaky, layer-y biscuit.
Roll out dough until it’s 1/4 of an inch thick, and then fold it in half.
Using a round cutter cut out your biscuits from folded dough.
Place on a greased baking sheet close together (so they rise up not out). Brush each biscuit with a bit of egg wash and bake for 15 minutes or until the tops are golden brown.