We’re eating traditional southern fluffy buttermilk biscuits that were brushed with the lovely Nicole’s homemade butter.
I know you guys don’t hear us using southern terms like “y’all” and “fixin” all that often but that doesn’t mean we aren’t born and bred (expat) southerners who get hankerin’s for some comforting Southern soul food every now and then. Both T & I love us some good, fluffy buttermilk biscuits and when we get a craving we typically have to hook ‘em up for ourselves since not too many places in San Diego do ‘em right by our standards. (Urban Solace is the one exception to this – they know how to hook a sista up!) Anywho, the next time you start craving some homemade buttermilk biscuits we hope you’ll remember this post and give our recipe a try. If you try ‘em and like ‘em as much as we do, or even if you hate ‘em, we’d love to hear how they turn out for you.
1 cup all-purpose flour
1 cup cake flour
1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp kosher salt
4 tbsp butter, very cold and cut in small cubes
3/4 cup + 2 tbsp buttermilk
2 tbsp melted butter
Preheat oven to 500 degrees. It is very important to have a hot oven so do this step early and let your oven get super hot.)
Once the oven is hot, sift together the first 5 ingredients in a mixing bowl.
Next, incorporate the cold butter into the flour mixture by mashing the ingredients together using your hands, a fork or a pastry blender until it resembles a course meal with pea-sized lumps of butter and flour. If using your hands, work extra quickly so that the butter doesn't melt during the blending process.
Add the buttermilk to the mixing bowl with the flour and butter. Stir just until all the ingredients have come together in a ball of dough. (Try not to overwork the dough as this will lead to tough biscuits!)
Turn the dough out onto a lightly floured surface. Press or roll the dough into 1" thick circle (again, avoid over working the dough). Using a round cutter or ring mold dipped in flour, carefully cut out biscuits and place onto a sheet pan in a circle with the edges of each biscuit nearly (but not quite) touching one another and 1 biscuit situated in the middle of the circle. Loosely form the remaining dough scraps into 1 biscuit.
Brush the tops of the biscuits with melted butter. Place sheet pan in preheated oven and bake for approximately 10 minutes or until tops are golden brown.
Remove from oven and brush with more melted butter. Serve immediately and enjoy!