Southern Buttermilk Biscuits

Updated at: Thu, 17 Aug 2023 03:48:11 GMT

Step 1

Preheat oven to 450 degrees, and line a baking sheet with parchment paper.

Step 2

Add 6 tablespoons butter in a small bowl, and place in the freezer for 6 minutes. In a separate, small bowl, add milk and vinegar, then let's stand 5 minutes in the refrigerator to keep cold.

Step 3

In a large bowl, stir together 2 cups flour, baking powder, salt and sugar.

Step 4

Cut in chilled butter into flour with a pastry cutter or fork until it looks like small peas.

Step 5

Add in the milk mixture and whisked egg and stir until a soft dough forms. The key is to not over mix, because that will create tough biscuits. The dough will be sticky.

Step 6

Add 1 tablespoon flour to a large piece of parchment paper. Place dough on top of floured parchment papers. Dust the top of dough with remaining one tablespoon flour and gently fold dough and half on top of itself, and then repeat.

Step 7

With your hands foam a dough round that is about 7 inches in diameter and one inch thick. If you make it any larger or flatter, you will end up with hard, flat biscuits.

Step 8

Cut out two inch biscuits using a biscuit cutter. The mouth of a glass, or the lid of a mason jar, do not twist cutter when cutting. This will crimp the edges of biscuits, causing them not to rise well. Reform dose scraps into a dough round and cut out more biscuits. Put biscuits on prepared pan or baking sheet.

Step 9

Bake biscuits for 15 to 20 minutes at the 15 minute point. Check to see if biscuits are gold and brown. In a small bowl melt remaining 2 tablespoons, butter and brush on top of warm biscuits, serve warm, store leftovers and an airtight container for up to three days.

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