Buttermilk biscuits. Check Out Buttermilk Biscuit Mix on eBay. Fill Your Cart With Color Today! The best buttermilk biscuits I've made since I began my quest for the perfect biscuit. I love the folding technique that left the biscuits with the perfect consistency not to mention flaky. Add buttermilk; stir just until the dough clings together.

After baking hundreds of Southern buttermilk biscuit recipes, our Test Kitchen landed on this winning recipe for Our Favorite Buttermilk Biscuits. This no-fail biscuit recipe will make you look like a pro, even if this is your first attempt at biscuit-making. The instructions below are precise for a reason and should be followed as written. You can have Buttermilk biscuits using 6 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Buttermilk biscuits

It's 2 cup of of all-purpose flour, plus more for dusting the board..
You need 1/4 tsp of baking soda.
You need 1 tbsp of baking powder ( use one without aluminum it said but I did just regular).
It's 1 tsp of kosher salt OR 1 teaspoon of salt.
Prepare 6 tbsp of unsalted butter, very cold( I used salted and tasted great).
It's 1 cup of Buttermilk (approx).

Generously brush the tops of biscuits with buttermilk. But I also love them smeared with strawberry jam or covered in country gravy loaded with spicy pork sausage. Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms.

Buttermilk biscuits step by step

Preheat your oven to 450.
Combine the dry ingredients in a bowl, or in a food processor if you have one. Works better and saves so much time..
Cut the butter into chunks and cut into the flour until it resembles course meal..
If your using a food processor, just pulse a few times until this consistency is achieved.
Add the buttermilk and mix JUST until combined.
If it appears on the dry side, add more buttermilk. It should be very wet. Turn the dough out onto a floured board..
Gently, gently PAT (DO NOT ROLL WITH A ROLLING PIN) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to 1 inch thick.
Use a round cutter to cut into rounds.
You can gently knead the scraps together and make a few more. But they will not be anywhere near as good as the first ones..
Place the biscuits on a cookie sheet. If you like soft sides put them touching each other. If you like "crusty" sides, put them about 1 inch apart. These will not rise as high as the ones put close together..
Bake for about 10-12 minutes. The biscuits will be a beautiful light golden brown on both top and bottom. DO NOT OVER BAKE!!.
The dough needs to be handled as little as possible or you will have tough biscuits..
Notes: I have found a food processor produces superior biscuits. because the ingredients stay colder and there's less chance of over mixing..
You must also pat the dough out with your hands, lightly. Rolling with a rolling pin is a guaranteed way to over stimulate the gluten resulting in a tougher biscuit.
Found this on http://southern.food.com/recipe/southern-buttermilk-biscuits-26110..

Biscuits and gravy is one of my all time favorite breakfast combinations 😀 Some people prefer to cut the biscuits up into bite size pieces, then pour the gravy over the top, but I've always either put it right on top of the biscuit, or cut the biscuit in half, then pour it all over. Use full-fat buttermilk, and give the container a good shake before measuring. If the sides of your biscuits are touching, they will rise higher. Folding creates multiple layers of dough and fat, giving rise to a tender, puffy biscuit. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern.