Southern Buttermilk Biscuits

Weekends are the perfect time to make up a hearty homemade breakfast! During the work week, I usually have a banana, coffee, and something meal prepped - protein pancakes, egg bakes, low carb french toast, yogurt & fruit, cottage cheese & fruit, etc. 

The weekends are the perfect time to make something cozy and these buttermilk biscuits definitely ar just that! 

We served these with homemade strawberry jam, butter, and honey. Everyone doctored them however they liked them best. The leftovers don't last long in my house - but they keep in a tupperware on the counter for a few days if needed! 

You can make them larger and use them for biscuit breakfast sandwiches too - another great weekend meal idea or meal prep for leftovers during the week! 

 

We had some wintry mix and woke up to really beautiful icicles on everything on Sunday morning!

Perfect day for couch cuddles and warm fire places! 

Southern Buttermilk Biscuits

Ingredients
2½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup cold butter thinly sliced
1 cup cold buttermilk **

Directions

1. Preheat oven to 425 degrees. Line a baking sheet with silpat.
2. Add flour, baking powder, salt, and stir to combine. Cut cold butter into cubes, and add to the flour mixture, and cut the butter in with a pastry blender until mixture resembles coarse peas.
3. Make a well in the center and pour in the buttermilk. Mix together with a fork until mostly combined. Use your hand to roll the dough ball around to blend in most of any remaining dry mixture.
4. Lightly flour the counter and scrape the dough out. Knead gently to fully incorporate all the flour. Pat the dough out into a rectangle. Fold one side in, then the other and pat out into another rectangle. Rotate and repeat the folding process once more. 
5. Roll the dough out to about a 1/2 inch thickness and use a 3" biscuit cutter to cut out the biscuits, arranging them on the prepared baking sheet with edges touching.
6. Reroll out scraps until all dough is used up - handling the dough as little as possible (the more you handle it the more the butter will melt and the dough will get tacky quickly).
7. Bake in the preheated oven for 12 - 14 minutes, until golden brown and baked through.
8. Cool for a few minutes on the baking sheet before serving. 
9. Brush the tops of the warm biscuits with melted butter, if desired, for extra buttery flavor! 

** if you don't have buttermilk on hand, pour 1 TBS of white distilled vinegar into a 1 cup measuring cup, and add milk to equal 1 cup total; stir to combine (gently). Set aside for 5-10 minutes and allow the milk to curdle and thicken. 

Recipe from The Gracious Wife