I have used the following recipe with great success and it’s very simple. I highly recommend it and give credit where credit is due. Please note the copyright included below and do not copy, forward, or print any of the contents without it!
>>>Recipe: Classic 3-Ingredient Southern Buttermilk Biscuits
©From the Kitchen of Deep South Dish
|Prep time: 10 min |Cook time: 12 min |||Yield: About 6 to 12 biscuits|
- 2 cups of cold soft, winter wheat, self-rising Southern flour (like White Lily brand)
- 1/4 cup very cold butter, shortening or lard
- 3/4 cup cold real buttermilk
Preheat oven to 500 degrees F. Coat a 10 inch cast iron skillet with additional shortening or oil and place into the oven for 5 minutes. Put the flour into a bowl and cut the very cold butter into cubes and toss in the flour. Using a pastry cutter or two knives, cut butter into flour until it is crumbly. Add buttermilk and use a fork to mix very lightly. Dough will be very shaggy.
Put a bit of additional flour on the countertop and scoop dough out. Sprinkle a small amount of flour over the top and gently push together to form a rectangle. Do not overhandle the dough. Take the short sides of the rectangle and fold them in toward the middle, turn the dough, gently press down into a rectangle again and repeat. Repeat this folding once more and pat into desired thickness, usually about an inch. This folding creates flaky layers in the biscuits.
Using a biscuit cutter or the rim of a small juice glass, cut out into rounds, taking care not to twist the cutter and gently gather scraps for the last biscuits. Transfer biscuits to the prepared skillet or baking pan and bake at 500 degrees F for 10 to 12 minutes, or until golden brown on top and cooked through.
Cook’s Notes: This recipe uses self-rising, Southern soft wheat flour. Do not use regular all purpose flour.
To Freeze: Prepare as above, except set down parchment on or butter a baking sheet that will fit in your freezer. Once you’ve cut out the biscuits lay them out on the pan, freeze until they are set and then transfer to a freezer bag. To bake, reduce oven temp to 375 degrees F, and bake until browned and cooked through, about 25 minutes more or less, checking at 22.
Herbed Biscuit Variation: Add up to 1 tablespoon of fresh, chopped herbs. Good choices include sage, chives, parsley, dill, thyme, or a combination. Reduce to about 2 teaspoons max if using dried herbs. Make biscuits a smaller tea size for a potluck, church supper or a party and fill with Chutney Chicken Salad.
Now, my variation is to add a scant half teaspoon of garlic powder and a half cup of fine shredded sharp cheddar cheese to the flour and mix well, AFTER cutting in the butter and BEFORE adding the buttermilk. (You could add some parsley or chives, but my kids would refuse them if they had green specks, so I didn’t.)
And I brush the biscuits with melted garlic butter when they come out of the oven.
Great to go with dinner! Enjoy!