For breakfast, lunch, or dinner, buttermilk biscuits just can't be beat! Like most Southerners, I like to eat these in place of dinner rolls.
- 2 cups bleached all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 6 tablespoons (3/4 stick) chilled unsalted butter, plus more for serving
- 1 cup buttermilk
Preheat the oven to 425°F.
Sift the flour, baking powder, salt, and baking soda into a large mixing bowl. Add the butter and work it in with your fingers or a fork until the mixture resembles coarse crumbs. Stir in the buttermilk just until the dough comes together, being very careful not to overwork the dough.
Lightly dust a work surface with flour. Turn the dough out onto the work surface and pat into a 1/2-inch-thick round. Cut out the biscuits with a 2-inch cookie cutter, re-rolling the scraps. Place the biscuits about 1 inch apart on an ungreased baking sheet.
Bake until golden on top and lightly brown on the bottom, about 12 minutes.
Serve warm with butter.
Yield: 12 biscuits
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