1010 B Street,
March 20, 2019
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
Begin by preheating your oven to 500°F. Use a rimmed baking sheet with a non-stick silicone baking sheet, lining the pan.
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.
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.
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 southernkitchen.com/recipes/breakfast-brunch/virginia-willis-buttermilk-biscuits.