mmm... Buttermilk Biscuits

Yep, we had homemade buttermilk biscuits this morning for breakfast.

There is nothing quite like a fresh, piping hot, buttermilk biscuit first thing in the morning. (You hungry yet?)

Living in the south, you have to learn how to make a proper biscuit.

You just have too.

No, not those “biscuits” from Bisquick. (honestly, I did grow up with this type of ah-hem biscuit.) The proper biscuit is made with the rich goodness of real butter and buttermilk. Trust me your heart will love ya for them. Hehehe….

I will say that I did cut corners this morning and used a food processor. (oh, the horror.)

I also noticed once I had taken off the lid of the processor and tossed in the sink to be washed that I needed a bit more liquid, my dough was dry. *sniffle*

I added some in a gently, very gently mixed it in. The less you meddle with the dough the better your biscuit in the end. These were a bit dry but tasted so yummy! I have enough buttermilk to make one more batch, so perhaps I will do that tomorrow and see if the magic touch is gently mixing the items by hand.

So you want to make a Southern biscuit for yourself?

This is the recipe I have been using since last year, I found it on RecipeZaar.com .

The original recipe with more reviews can be found here.

(trust me; they are some of the best!)

Recipe:

Creates 10 biscuits

• 2 cups unbleached all-purpose flour, plus, more for dusting the board or counter. (if you can find White Lily flour, your biscuits will be better.)
• ¼ teaspoon baking soda
• 1 tablespoon baking powder (use one without aluminum)
• 1 teaspoon Kosher salt or salt
• 6 tablespoons butter, very cold
• ¾ cup buttermilk

1. Preheat oven to 450 degrees.
2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
3. Cut the butter into large hunks and cut into the flour until it resembles coarse meal.
4. If using a food processor, just pulse a few times until this consistency is achieved.
5. Add the buttermilk and mix JUST until combined.
6. If it appears on the dry side, add a bit more buttermilk.
7. Turn the dough out on to a floured board.
8. Gently, gently PAT (do not roll with a rolling pin) the dough our until it’s about ½ inch thick.
9. Use a round cutter to cut into rounds.
10. You can gently knead the scrape together and make a few more, but they will not be anywhere near as good as the fir ones. (This is so true.)
11. Place the biscuits on a cookie sheet – if you like soft sides, put them touching each other.
12. If you like “crusty” sides, put them about 1 inch apart - these will not rise as high as the biscuits put close together.
13. Bake for about 10-12 minutes – the biscuits will be a beautiful light golden brown on top and bottom.
14. DO NOT OVER BAKE.
15. The key to real biscuits is not in the ingredients but in the handling of the dough.
16. These can be made ahead and frozen then pop in the oven to make when you need them.

Nate's biscuits:
(I have to admit his always turn out so nice.)