Heirloom Buttermilk Biscuits

These heirloom buttermilk biscuits are light, flaky, and buttery, offering a perfect savory accompaniment to any meal. Ideal for breakfast or as a dinner side, they bring a touch of Southern tradition to your table.

Prep time: 15 minutes
Cook time: 12 minutes
Serves: 8

Ingredients

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

3/4 cup buttermilk, chilled

Instructions

1. Preheat your oven to 450°F.

2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

3. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles coarse crumbs.

4. Make a well in the center of the mixture and pour in the chilled buttermilk. Stir gently until the dough just comes together; it will be sticky.

5. Turn the dough onto a floured surface and gently knead it 5-6 times. Pat the dough into a rectangle about 1/2 inch thick.

6. Fold the dough into thirds, like a letter, and pat it down into a rectangle again. Repeat this folding process once more.

7. Roll the dough out to about 3/4 inch thickness. Use a floured 2-inch biscuit cutter to cut out biscuits and place them on a baking sheet lined with parchment paper.

8. Gather any remaining dough scraps and repeat the rolling and cutting process until all the dough is used.

9. Bake in the preheated oven for 10-12 minutes, or until the biscuits are golden brown on top.

10. Remove from oven and let cool slightly before serving.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days.

Reheating

To reheat, place biscuits in a preheated 350°F oven for 5-7 minutes or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.