Now that I live down south it is a rule that I have to make lots of biscuits or they will send me back up north. I don’t really like the snow so I make lots of biscuits. Just kidding about the rule. Not about the snow, though.
I really just make biscuits because I think they taste great. I still don’t like sweet tea, but that hasn’t really posed a problem yet.
I make biscuits often enough that I can say with pretty good authority that this is a really great recipe. Down here in North Carolina we can get White Lily flour and it makes a nice light biscuit. Biscuits are a great option for Thanksgiving because you can make them ahead of time. Just freeze and then when you are ready to bake just pop them in the oven.
The technique that gives these biscuits their flaky layers is laminating or layering. When you are making puff pastry or croissants you laminate the dough by making layers and then placing butter between the layers. With these biscuits you don’t spread any extra butter between the layers but you do fold it like you are folding a piece of paper to create the layers.
You want to make sure that you handle the dough as little as possible and you want to keep it as cold as possible. The more you handle the dough, the more the glutens release. So in this sense, biscuit making is really the opposite of bread making.
Some people make square biscuits, which is a really good idea. This way you don’t have scraps and all of your biscuits are done in the first cut. If you want soft sides you can place the biscuits close together when you bake. This will also help them rise a bit more.
So, if you are looking for some great biscuits that will be sure to impress your family and friends, I have your perfect recipe. Enjoy!
- 2 cups All Purpose Flour (plus a little bit more for dusting)
- ¼ teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 6 tablespoons unsalted butter, very cold
- 1 cup buttermilk
- Preheat oven to 450 degrees
- Combine dry ingredients with a whisk and the cut your cold butter into chunks into the flour. Cut into your flour mixture until it is the size of peas.
- Add the buttermilk and then mix until just combined. Do not overmix. Your dough should be very wet so if you think you need to add a little more buttermilk go ahead.
- Place your dough onto a floured surface and then pat it out until it is about ½ inch thick. Do not use a rolling pin for biscuits.
- Fold your dough over 5 times (just like you are folding a piece of paper.)
- Using a biscuit cutter, make rounds. Just use an up and down motion do not turn your bisuit cutter from side to side.
- Place biscuits on a baking sheet and bake for 10-12 minutes or until golden brown on the tops.