This week I'm bringing you yet another Southern staple: the buttermilk biscuit. For me, biscuits are the ultimate comfort food. Growing up, Saturday's usually meant pancakes and biscuits at our house. And for some reason, I'd always forgo pancakes and fill up on biscuits slathered with lots butter and jam. Yum! These are the perfect jamming biscuits, because at first bite, you may think they're too dry (I did) but add jam or honey and WOW these will blow you away!
- 2 cups flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 8 tablespoons butter
- 1 1/2 cup buttermilk, chilled
- Preheat oven to 475.
- Mix Flour, baking powder, baking soda, and salt together.
- Mix in butter (a pastry blender will really change your life here) until the flour looks crumbly.
- Add buttermilk slowly until dough forms. Adjust buttermilk as needed but ideally your dough will be 'wet' but solid.
- Using a round cookie cutter, cut out biscuits and place on greased (or foiled like I prefer) pan.
- Place in oven and bake until golden.