Buttermilk Biscuits

Practically synonymous with the American South, biscuits are the epitome of Southern comfort food. Soft and fluffy, they warm the belly and the soul. Not to mention, they are practically irresistible, especially when buttered.

Here, the buttermilk lends a faint tangy flavor, and the folding creates those archetypal layers. Some other keys to good biscuits? Cold ingredients, working quickly and gently with the dough, sides touching, and a hot oven. Enjoy!

Ingredients

2 1/2 cups     White Lilly self-rising flour  

1/4 teaspoon fleur de sel     

1/4 teaspoon sugar  

1 stick    frozen, unsalted butter

1 1/4    cups     cold buttermilk

Method

1. Heat the oven to 475 degrees.           

2. Whisk the flour, salt, and sugar together in a large bowl. Set aside.             

3. Grate the frozen butter using the course side of a cheese grater onto a sheet of parchment paper or a large plate.             

4. Add the grated butter to the flour mixture. Incorporate the butter pieces using a whisk just until they are coated.            

5. Add the buttermilk and stir until a shaggy dough starts to form.                  

6. Turn the dough out onto a floured surface and gently, but quickly, maneuvre it until it roughly forms a ball.                    

7. Continuing to work quickly, pat the dough ball out into a rough rectangle with a thickness of one-half inch. Fold the rectangle into thirds and then turn a quarter turn. Repeat this step two times.                     

8. Pat the dough out into a 6 x 9-inch rectangle with a thickness of one inch. Cut it into 6 rounds using a three-inch biscuit cutter. Do not turn the cutter.             

9. Transfer the biscuits to a ten-inch enameled or seasoned cast iron skillet, arranging them so that they touch one another and the sides of the skillet.                       

10. Bake for 15 minutes.             

11. Remove the biscuits from the oven and brush the tops with melted unsalted butter, if desired.      

Notes For Buttermilk Biscuits

• We like WhiteLily self-rising flour for our buttermilk biscuits, or biscuits of any kind really, because of its low protein content and therefore lighter end product. It’s also a classic, Southern brand. If you don’t have access to this product, try substituting with 2 cups cake flour, ½ cup all-purpose flour, and 2 tablespoons aluminum free baking powder. You can also purchase it on Amazon.

• The fleur de sel is a bit softer in flavor so it boosts the taste of the biscuits without any hint of saltiness. Fleur de sel is a French sea salt that can be purchased at Amazon for about $10 for 4 ounces. Four ounces goes a very long way and will last you forever (unless, like us, you put in on everything!). We recommend the Le Saunier De Camargue brand.