Buttermilk Biscuits

Southern Buttermilk Biscuits

Once you've visited the South you will definitely know what a 'biscuit' is - similar to a scone in the UK, you can have as part of your breakfast or a snack between meals. You might also want to try making these tasty treats at home too. 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 as they have been tried and tested. When they say to stir the dough 15 times, they mean it! When you roll out your dough, don’t press down too hard or overwork the dough. You’ll be rewarded with layer upon buttery layer of biscuit perfection.

Ingredients

1/2 cup butter (1 stick), frozen
2 1/2 cups self-rising flour
1 cup chilled buttermilk
Parchment/Baking paper

2 tablespoons butter, melted

Method

Preheat oven to 475°F/240°C. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.
Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.
Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.
Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed.
Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475°/240°C for 15 minutes or until lightly browned. Brush with melted butter.