Growing up in East Tennessee I learned from some pretty great southern women the tricks to making fluffy flaky biscuits from scratch. I made up a batch last night and thought I would share my secrets with my readers 🙂
2 cups AP flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
6 Tablespoons (very cold) butter
1 cup buttermilk
Now I usually double this because it only makes 7-8 big biscuits and with a family of 5 someone is upset without that second biscuit! Preheat your oven to about 400 degrees. First stir your dry ingredients together and then place the butter on top in small pieces.
Next cut the butter into the dry ingredients until it looks like course meal.
Pour in your buttermilk and stir until just combined. DO NOT over stir this! Over handling of the dough is one of the main reasons biscuits become hard and chewy instead of fluffy and flaky.
Cover your countertop with flour and gently place the dough on it. Using lots of flour gently press the dough out to about 1/2 inch thickness. DO NOT use a rolling pin, again that will over work the dough and reduce the fluffiness and flakiness. Fold the dough 4-5 times (I try to do 5 for extra flakiness) while gently pressing it out. When you are done it should be pressed out to about 1 inch thickness. I always use an old can to cut out the biscuits. Just something I learned growing up 🙂 you could use a round cutter (I guess…).
Then place on the baking sheet pretty close together. The closer together the higher they rise. Bake for 12-15 minutes until browned. Here is a picture of some ready to go into the oven and some just out of the oven so you can see the comparison.
These are seriously amazing biscuits and we top them with gravy, butter them, put fresh apple butter on them, jelly them, and put our favorite meats on them like bacon, eggs or ham. Such a good comfort food friends!
Thanks for stopping by!