How To Make The Perfect Buttermilk Biscuit

Kathy’s Southern Kitchen
Buttermilk Biscuits

2 Cups + 2 Tbsp. of Self-Rising Flour (you’ll need a little extra for flouring your dough and surface area)
1 Tsp. of Baking Powder
½ Tsp. of Salt
½ Tsp. of Sugar
1 Stick of (slightly frozen) Butter (I use salted butter)
1 Cup of Cold Buttermilk

Preheat oven to 450 degrees. In medium bowl, whisk together flour, baking powder, salt and sugar making sure everything is well blended and no lumps appear.

Using a cheese grater, grate butter directly over the flour mixture. Stir often to insure that the butter is covered in flour and doesn’t clump together. Reserve one Tbsp. of butter.

Create a well at the bottom of your bowl and pour in buttermilk ½ cup at the time. Gently stirring with each addition. It’s extremely important not to over stir the dough. This insures a very soft, light biscuit.

Turn the dough onto a generously floured surface. Using your hands, pat the dough until it forms a large disc about 2 inches thick. Fold the dough over three times, gently needing it as you go. Repeat this process and pat out dough into a disc shape that is about 1 inch high.

Grease a 9 inch oven proof skillet or baking dish with the remaining butter, reserving what’s left. Using a biscuit cutter or small tin can (I use a tomato paste can) cut the biscuits into desired size. Place biscuits into skillet very close together making sure they’re all touching. This helps the biscuits to rise to their fullest potential.

Bake for 10 minutes and then remove biscuits from the oven and brush the tops with the remaining melted butter. Continue baking for 7 – 10 minutes or until the tops of the biscuits are golden brown.

Enjoy!