Tender, Flaky Buttermilk Biscuits!

This is probably my favorite biscuit recipe that I've tried out so far. I found the recipe in Southern Living.

Here's my copy of the recipe pulled from a Southern Living magazine.

Start with just a couple simple ingredients.

Slice the butter and drop on top of the flour in a medium mixing bowl.



Use the pastry cutter to cut the butter into the flour until it resembles coarse crumbs and there are no large pieces of butter distinguishable.

 Pour on the buttermilk (it calls for 1 1/4 cups but you really don't need more than 1 cup unless you want to add a bunch more flour and make a slightly larger batch).

Stir with a fork until ingredients are just combined, dump onto the lightly floured counter and knead just a couple times to combine completely (add flour as needed until the dough isn't tacky).

Pat the dough (gently) into a rectangular shape about 1/2 inch thick - about 9"x5".

Fold the dough onto itself twice and then pat into a rectangle again, repeat.

Pat the dough into a rectangle again and then use a flour dipped cup or other round cutter to create the biscuits. The directions call for parchment lined baking sheet, I just used a little cooking spray on mine and they come out just fine.

 Gently combine the scraps and pat them out and use the glass or cutter again, or form the last couple by hand if needed.

Edges should be just barely touching. Pop them in the pre-heated oven and set the timer for 13 minutes! The recipe says 13-15 minutes but 13 has always been perfect for me; they cook through and are just lightly golden brown.

 Pull them out when the timer goes off and breathe in that fresh baked biscuit goodness!

 Fix them up your favorite way! The boys like a sausage patty and cheese on theirs.

Me, I'm a purist - just give me about a tablespoon of Smuckers seedless blackberry jam and I'm in heaven!

Ingredients

1/2 cup cold butter
2 1/4 cups self-rising soft-wheat flour
1 1/4 cups buttermilk
Self-rising soft-wheat flour
2 tablespoons melted butter

Preparation

1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.

2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).

3. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)

4. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.

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I do not chill the dough in step one, and I do not brush the butter on at the end, otherwise I follow ingredients and instructions as listed.