Southern Biscuits with no Buttermilk

Southern Biscuits with no Buttermilk

2 cups unbleached all purpose flour (i used bleached and from the freezer)

1/4 tsp baking soda

1 Tbls baking powder-use without aluminum (i didn't)

1 tsp kosher salt

6 Tbls unsalted butter very cold (i used salted and from the freezer)

1 cup buttermilk ( i didn't have buttermilk, i put 1 Tbls white vinegar in a 1 cup measuring cup then added 2 % milk to equal 1 cup, put the cup in the refrigerator while i mixed the flour)

Pre heat oven to 450 degrees

Combine dry ingredients in the food processor.

Add frozen butter in slices

pulse until pea sized butter

add in buttermilk until just combined. Don't over mix.

Turn the dough out on a floured surface.

Gently, gently pat the dough out until it is about 1/2 inch thick. 

Fold the dough in half 5 times turning the dough each time, gently press the dough down to a 1 inch thick. (if your hands are hot gently use a rolling pin)

Cut the dough in circles, cut down and up, don't twist the circle cutter or your biscuits will be lopsided. 

Place on a baking pan not touching each other. I like them brown on all sides.  If you like them softer on the sides you can make them all touch each other. 

Bake for 10-12 (i baked them for 10 mins. i think i should of baked them for 11 mins.) 

Don't over bake the biscuits. So watch them.

PRINTABLE RECIPE