Southern/Homestyle Biscuit
We’re all in some way addicted to the magic that is the Southern buttermilk biscuits; how can you not be with it’s golden butter laced layers of flakey heaven?
Timestamp 1:45 in this video begins the second recipe for Homestyle Biscuits!
Serving Size: 6-8
INGREDIENTS:
Homestyle Buttermilk Biscuit:
2.5 cups (375 g) all-purpose flour
1 tablespoon kosher salt (11g)
1 tablespoon (11g) baking powder
1/4 teaspoon (2g) baking soda
1 cup (240 ml) buttermilk buttermilk (substitute 1 cup whole milk + 1 tbsp lemon juice)
3/4 cup (170g) very cold lard/shortening
Melted butter for brushing
INSTRUCTIONS:
Laminated Dough Method:
Sift together the dry ingredients.
Cut VERY COLD butter/lard into dry ingredients until course crumbs form.
Create a well in the center of dry ingredients. Combine wet ingredients and pour into flour mixture. With a rubber spatula, gently fold mix until it starts coming together.
Turn dough out onto a floured surface, pat into rectangle, fold in half and repeat.
Wrap dough in plastic wrap and freeze or chill for 30 minutes to allow fat content to solidify.
When ready, measure dough into 5” x 10” rectangle (3/4” thickness).
With dough card, biscuit cutter, or plating ring, cut out dough by pushing lightly greased cutting tool straight down into biscuits without rotating or turning.
On a greased sheet of parchment, arrange biscuits side by side to create taller and bigger biscuits.
Brush biscuit tops with melted butter.
Bake biscuits at 450˚ 15 minutes until golden brown. Serve and enjoy.