Buttermilk Biscuits

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These are the biscuits I always have the most success with. With a 2 inch cutter, I get about 20 biscuits from this recipe. I like using a little bigger cutter though which does make less. Jackson is so into biscuits and gravy right now and so we served that for his 5th birthday party breakfast. 

 

Buttermilk Biscuits

 
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Ingredients
  • ½ cup cold butter or margarine
  • 2¼ c self rising soft wheat flour *
  • 1¼ c buttermilk (or whole milk with a tablespoon of lemon juice added)
  • flour for dusting
  • melted butter for brushing baked biscuits
Instructions
  1. Cut butter with a into ¼-inch-thick slices.Put butter slices on top of flour in a large bowl. Cut butter into flour with a long tined fork until crumbly. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
  2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a ¾-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over into itself, like you are folding a piece of paper into a letter, in three sections. Repeat entire process 2 more times, beginning with pressing into a ¾-inch-thick dough rectangle (about 9 x 5 inches).
  3. Press or pat dough to ½-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased cookie sheet. Try to make sure they touch because this will help them rise higher.
  4. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.

Recipe and Photo Source: Southern Plate

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