Feb 18, 2012

southern buttermilk biscuits

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This recipe brings me back to my 4-year stint in the South.  Not just anywhere in the South.  Athens, Georgia.  It's most definitely the coolest college town out there.  What's not to love?

They also happen to be the home of the world's coolest mascot.  (UGA may not win the health contest, but he sure wins the cuteness contest in the mascot world!)

These buttermilk biscuits are light, buttery, and perfectly crispy on the outside.   Close your eyes, take a bite, and imagine you're picnicking in the shade of a magnolia tree.  Ya'll will feel the stress will magically melt away.

Southern Buttermilk Biscuits
Recipe from P4 on Food.com
Makes 9-12 biscuits

  • 2 c flour
  • 1/4 tsp baking soda
  • 1 tbsp baking powder
  • 1 tsp salt
  • 6 tbsp unsalted butter, cold
  • 1 to 1 1/2 c buttermilk
Preheat the oven to 450 degrees.  Combine the flour, baking soda, baking powder, and salt in a medium-sized bowl.  Cube the butter, add it to the dry ingredients and cut it in until the butter crumbles are very small (a pastry cutter works great here).  Add 1 c buttermilk and mix just until it's incorporated.  If the dough isn't very wet yet, add more buttermilk.  Turn the dough onto a well-floured surface.  Pat it gently until it's about 1/2" thick.  Turn the dough over onto itself and pat it again.  Do this a total of 5 times.  Pat the dough 1/2" thick and cut it with a circular cookie cutter (or the lip of a cup).  Place the biscuits on an ungreased baking sheet.  Have them touching if you want soft sides on the biscuits.  If you want crispy sides, leave some room in between the biscuits on the sheet.  Bake them 10-15 minutes until the tops are golden brown.

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