Southern Sunday Biscuits

For years I have tried to find a biscuit that I would be proud to serve at our table. I have tried every reasonable biscuit recipe I could find, but they always turned out like something that would embarrass a Southern cook.  I mean, I feel like good biscuits should be in my genes.  Well, I’m delighted to announce that after countless trials, this recipe has won me over.

Adapted from The Homesick Texan

I love a simple recipe, only 6 ingredients… makes it easy to memorize.  First, mix the dry ingredients: flour, baking powder, salt, and sugar.

Keep the butter in the fridge until you are ready to use it.  Then, quickly without handling it too much, cut into cubes.

Cut the butter into the the flour mixture.  My preferred method is with the whisk on my stand mixer, but you could use a pastry knife as well.  I prefer not to use my hands because I like the butter to stay cold.

Mix until you have nice pea-sized crumbs.

Then, stir in the buttermilk.  Before doing this, I switch the whisk for the dough hook on my mixer.  If mixing by hand, a good strong wooden spoon should do.  [I’m just lazy and use my mixer any chance I get.]  Mix until all the flour is incorporated into the dough.

Turn the dough out onto a well floured surface.

Sprinkle with flour and roll so that the entire surface of the dough has a nice light sprinkling of dough and isn’t sticky to the touch.

Now here comes the fun part!  Whack the dough with your rolling pin a few times, turn the dough, whack a bit more, and fold the dough in half.  Then continue whacking, turning, and folding.  In all, you want to have folded it about 4 times or so when all is said and done.  The goal is to get some good dough, flour, and air layers going on in there (along with the now flattened pea sized bits of butter in the dough).  

Whacking the folded layers.

Roll out the dough to about 1/3 of an inch thick.

Flour a WIDE-Mouth mason jar, then cut out 8 biscuits from the dough.

Place in a warmed, well-seasoned 12 inch cast-iron skillet.

Bake until nice and golden brown.

Eat, with apple butter preferably.

Recipe – makes 8 biscuits

2 cups plain flour

1 Tablespoon baking powder

1/2 teaspoon sugar

1/2 teaspoon salt

8 Tablespoons (1 stick / 4 ounces) unsalted butter, chilled

3/4 cup buttermilk

Preheat oven to 450°, stick your cast-iron skillet in the oven to heat up as well.  In one bowl, mix dry ingredients.  Cut chilled butter into cubes and cut into flour mixture until pea-sized crumbs form.  Slowly stir in the buttermilk until flour mix is completely incorporated into the dough.

Take the cast-iron out of the oven at this point (you don’t want it to get scorching hot).  Pour dough onto floured surface, knead quickly, then form into a ball.  Whack with rolling pin, fold in half, and repeat a few times.  Roll dough out to 1/3 inch thick and cut with a wide mouth mason jar into 8 biscuits.  Place in the cast-iron and cook in the oven for 12 minutes, or until golden brown on the top.

Happy cooking, and delicious eating,

Rebecca

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2 Responses to Southern Sunday Biscuits

  1. Willene Keel says:

    Mama is drooling! How wonderful that you have mastered making biscuits. I gave up but having tasted yours and seeing this picture inspires me.

  2. janet kaup says:

    Can’t wait to try this!!! Thank you for posting!

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