Fresh Fine Milk From a Farmer You Know
Recipes using Hatcher Family Dairy milk.
Here are some family recipes that use Hatcher Family Dairy products. If you have a family recipe that you would like to share with everyone, send it in an e-mail to: info@hatcherfamilydairy.com

Thanks and Enjoy!
25 Latest Articles Current Articles | Archives | Search
Southern Buttermilk Biscuits
  

Southern Buttermilk Biscuits

Posted on July 02, 2010 Article Rating
Southern Buttermilk Biscuits
 
Ingredients
  • 2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
  • 1/4 teaspoon baking soda
  • 1 tablespoon baking powder (use one without aluminum)
  • 1 teaspoon kosher salt or salt
  • tablespoons unsalted butter, very cold
  • ¾ cup Hatcher Family Dairy Buttermilk
 
Directions
  • Preheat your oven to 450°F.
  • Combine the dry ingredients in a bowl, or in the bowl of a food processor.
  • Cut the butter into chunks and cut into the flour until it resembles course meal.
  • If using a food processor, just pulse a few times until this consistency is achieved.
  • Add the buttermilk and mix JUST until combined.
  • If it appears on the dry side, add a bit more buttermilk.
  • Turn the dough out onto a floured board.
  • Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick.
  • Use a round cutter to cut into rounds.
  • You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
  • Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
  • If you like "crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
  • Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
  • Do not overbake.
  • Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
  • The dough must be handled as little as possible or you will have tough biscuits.
  • I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
  • You also must pat the dough out with your hands, lightly.
  • Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
  • Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
  • When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.
Share: E-mail

Post Rating