There is something about biscuits. They may not be my southern upbringing but man are they good. There is just something inherently homey feeling about them. Like your southern grandma came over and made them for you. These Buttermilk Biscuits are the flakiest, fluffiest and most melt in your mouth southern style biscuits. And even though, I don’t have an ounce of southerner in me, I’ve eaten my fair share of southern biscuits and this recipe is my current fav.
The magic of southern style biscuits is all about the butter. Butter is such a magical ingredient. Just thinking about some of the best foods out there, almost all of them have butter. Scones, brioche bread, cakes, cookies, croissant, pastries… c’mon. I mean can you imagine if butter didn’t exist.
I think what I love most about biscuits aside from the fact that they are soft and bready, is how great they are with jam. As mentioned before I heart jam. The good chunky, fruit preserve stuff… yum… on top of a buttery biscuit… wow! Biscuits are truly the perfect vehicle for jam.
Growing up and even now my parents eat a lot of toast with jam in the morning. I use to think that was boring and totally old people food. Um yea, I was dumb. Because it’s awesome. Or maybe I’m just getting old too! Or maybe I’m becoming my parents. Either way it’s amazing. A good flaky biscuit with a homemade jam and butter and coffee is a pretty spectacular breakfast.
So back to these little pillows of butter. The key to a good biscuit is keeping the butter cold. If you can do that, there is a good chance you will make a damn good biscuit. These in particular also have buttermilk. I mean in my opinion if you are going to make a southern biscuit you might as well use one of the most southern ingredients. Good ole fashioned tangy buttermilk.
I’ve made biscuits by just cutting the chilled butter into little pieces and then quickly working it into the dough, and that method works fine. But recently I tried freezing the butter and then grating it like cheese and I rather love this method! It’s a little messy on the grater but you end up with what looks like shredded cheese… but really its butter. Ta-Da!
Last but not least, biscuits are awesome made ahead of time. Although it is possible to can to save a baked biscuit, I prefer freezing them unbaked. That way you can throw them in the oven and they will regain that freshly baked look and taste.
Next time you need a morning pick-me-up or a special breakfast for your loved ones, try these buttermilk biscuits. I mean you know what they say “Nothing says I love you like a buttery biscuit.”
Serves 12. Slightly adapted from Epicurious Buttermilk Biscuits.
Notes: to make these ahead of time, simple freeze biscuits before putting them in the oven. Then pop them out of the freezer and bake in the oven for 2-3 extra minutes.
- 3 cups all purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup (1 1/2 sticks) unsalted butter, frozen until solid
- 1 cup buttermilk, chilled
Freeze a stick of butter solid before starting your biscuits. Preheat oven to 425°F.
Whisk flour, sugar, baking powder, salt and baking soda in large bowl. Grate butter using a cheese grater. Then using fingertips, rub the grated butter into dry ingredients until mixture resembles a coarse crumble. Add buttermilk and stir until evenly moistened. Try not to over-stir so the butter doesn’t melt.
Using roughly 1/4 cup dough for each biscuit, drop biscuits onto a prepared baking sheet (parchment or silicone mat work here), spacing 1-2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm with jam, butter, honey, sausage and gravy, eggs and bacon, cheese… these are so good, just about anything will work.