Buttermilk Biscuits – #southerncomfort
A southern staple is buttermilk biscuits. Great with gravy, jelly, or eggs and bacon. You can also personalize these with all kinds of different flavors and ingredients. What’s your favorite biscuit recipe?
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
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.
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.
Sprinkle top of dough with additional flour.
Fold dough over onto itself in 3 sections, starting with 1 short end.
Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle.
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.
Bake at 450° for 13 to 15 minutes or until lightly browned.
Brush with 2 Tbsp melted butter.