I may have been influenced by five childhood years in Austin, TX, college in North Carolina, and my Georgia-born and raised boyfriend, but there is nothing on the planet that beats freshly baked buttermilk biscuits in the morning. They're nothing fancy, require no special equipment and have just a few basic ingredients plus buttermilk. Eat them with butter and jam, make an egg sandwich, or have them with gravy. You can't go wrong with biscuits.
Recipe (very slightly) adapted from Epicurious
Makes about 20 biscuits
- 3 cups all-purpose flour (spooned into measuring cup and leveled with the back of a knife)
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, cold and cubed
- 1 cup buttermilk
Preheat oven to 425F.
In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Add cubed butter and rub into flour mixture, using your hands or a pastry cutter, until only pea-sized lumps remain. Add buttermilk and stir, using a rubber spatula, until dough just comes together. If the dough is too dry add a few more drops of buttermilk.
Turn dough out onto a lightly floured cutting board and pat out to about 1-inch thickness. Using a biscuit cutter or the rim of a glass that is about 2 1/2 inches across, cut biscuits as closely together as possible. Place cut biscuits on a parchment-lined baking sheet 1 inch apart. Combine dough scraps, pat out on cutting board (working dough as little as possible) and cut out more biscuits. Repeat process until all dough has been used. Note: The biscuits made out of dough scraps will never look as good as the first batch so try to get as many biscuits out as possible the first time.
Bake until lightly browned on top, about 10-12 minutes. Serve warm.