This weekend I took a short but sweet trip home to North Carolina for my sister’s college graduation. Flying back and forth from San Francisco, CA to Raleigh, NC is a lot of traveling for a weekend trip but I had not been home since Christmas, so it was worth it. It’s hard when your two favorite places are on opposite sides of the country! It was a wonderful visit, packed with family time, hanging out with friends, and eating lots of Southern food. In honor of my recent visit home, I’m going to share a recipe for a quintessential Southern food; buttermilk biscuits!
Preheat the oven to 400 degrees F
- 2 cups flour
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons chilled butter
- 3/4 cup buttermilk
Step One: Combine the flour, baking powder, and salt in a large mixing bowl.
Step Two: Cut the chilled butter into small pieces and rub it into the flour. Use your fingers to rub in the butter until the flour resembles coarse cornmeal.
Step Three: Add the buttermilk to the mixture and stir until moistened. Knead the dough a few times until combined. Don’t over handle the dough. The quicker you combine everything, the fluffier the biscuits will be.
Step Four: Turn the dough onto a floured surface and pat down to an inch thick circle.
Step Five: Use a floured circle cutter (I used a drinking glass) to cut out your biscuits. Place the biscuits together in a cast iron skillet or baking sheet, so that the sides are touching. Take the scraps of dough and use your hands to form into another biscuit. Don’t re-roll the dough.
Step Six: Bake the biscuits for 12 minutes or until the tops are golden brown.
Buttermilk biscuits are delicious with a little honey or molasses. Another amazing way to eat a biscuit is to split it in half and make a breakfast sandwich with bacon, egg, and cheese. No matter how you eat it, it’s sure to satisfy. Enjoy!