Buttermilk biscuits

Name: Buttermilk biscuits
Total time: 600 s
Yield: 10 servings
Cuisine: American
Ingredients: 2 cup of all-purpose flour, plus more for dusting the board.; 1/4 tsp baking soda; 1 tbsp baking powder ( use one without aluminum it said but I did just regular); 1 tsp kosher salt OR 1 teaspoon of salt; 6 tbsp unsalted butter, very cold( I used salted and tasted great); 1 cup Buttermilk (approx)

Michelle @cook_3103324

Had left over buttermilk and wanted an easy yummy recipe to make biscuits for breakfast. Found these and actually no joke tasted like Popeyes biscuits

Michelle @cook_3103324

Had left over buttermilk and wanted an easy yummy recipe to make biscuits for breakfast. Found these and actually no joke tasted like Popeyes biscuits

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Ingredients

10 mins

10 servings

2 cupof all-purpose flour, plus more for dusting the board.
1/4 tspbaking soda
1 tbspbaking powder ( use one without aluminum it said but I did just regular)
1 tspkosher salt OR 1 teaspoon of salt
6 tbspunsalted butter, very cold( I used salted and tasted great)
1 cupButtermilk (approx)

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Steps

10 mins

1

Preheat your oven to 450
2

Combine the dry ingredients in a bowl, or in a food processor if you have one. Works better and saves so much time.
3

Cut the butter into chunks and cut into the flour until it resembles course meal.
4

If your using a food processor, just pulse a few times until this consistency is achieved
5

Add the buttermilk and mix JUST until combined
6

If it appears on the dry side, add more buttermilk. It should be very wet. Turn the dough out onto a floured board.
7

Gently, gently PAT (DO NOT ROLL WITH A ROLLING PIN) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to 1 inch thick
8

Use a round cutter to cut into rounds
9

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.
10

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 ones put close together.
11

Bake for about 10-12 minutes. The biscuits will be a beautiful light golden brown on both top and bottom. DO NOT OVER BAKE!!
12

The dough needs to be handled as little as possible or you will have tough biscuits.
13

Notes: I have found a food processor produces superior biscuits. because the ingredients stay colder and there's less chance of over mixing.
14

You must also pat the dough out with your hands, lightly. Rolling with a rolling pin is a guaranteed way to over stimulate the gluten resulting in a tougher biscuit
15

Found this on http://southern.food.com/recipe/southern-buttermilk-biscuits-26110.