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March Recipe - Southern Buttermilk Biscuits

March 20, 2019

Southern Buttermilk Biscuits

[serves 9]


2 cups Southern all-purpose flour (White Lily or other brands), plus more for kneading

1 Tbsp. baking powder

1 tsp. fine sea salt

¼ cup cold unsalted butter, cut into small pieces and chilled

¾ to 1 cup buttermilk


Step 1

Begin by preheating your oven to 500°F. Use a rimmed baking sheet with a non-stick silicone baking sheet, lining the pan.

Step 2

Combine the flour, baking powder, and salt in a large bowl. Cut the butter into the dry mixture using two knives or a pastry cutter. Once the contents in the bowl resemble coarse meal, pour in the buttermilk and mix until it is just combined. You do not want to overwork it.

Step 3

Begin by lightly kneading the dough on a sparsely floured surface. Keep turning the dough; do this about 8 times. Avoid kneading for too long, or you will overwork the dough. Lightly flour a rolling pin, then roll the dough to ½-inch thick. Cut the biscuits with a 2¼-inch round cutter dipped in flour. Be sure to press the biscuit cutter straight down (avoid twisting it). This way, the biscuits will rise evenly while baking.

Step 4

Arrange the biscuits on the baking sheet and bake for 8 to 10 minutes. Look for a golden-brown color. Cool on a rack and serve the biscuits warm with plenty of butter and honey.

Recipe adapted from