Southern Buttermilk Biscuits

Southern girl, southern biscuits…do I need to say more?  I set out to try and master the art of making classic southern biscuits and this was my first try.  I think they turned out pretty darn good, but I definitely need to keep practicing.  I have learned the key is in how cold you keep the butter and dough (along with the fact that I really need a rolling pin as I don’t have one – crazy!) as well as how many layers you make (this creates the flakeyness).  I paired these up with two things…honey butter (put a little elbow grease in and mix some butter and honey – so good!) and blackberry jam.  I think I could eat biscuits everyday…did I say I was from the south?!?

 Ingredients:

5 cups flour

1 tbsp. kosher salt

5 tbsp. sugar

1 tbsp. baking powder

16 tbsp. unsalted butter, frozen

1¾ cups buttermilk

2 tbsp. honey

Instructions:

1. Heat oven to 400°. Whisk flour, salt, sugar, and baking powder in a bowl. Using a box grater, grate 10 tbsp. butter into flour mixture, and gently mix with your hands. Add buttermilk, and gently fold to combine to form a soft dough.

2. Turn dough onto a floured surface; pat into an 8" x 6" square (about 2" thick). Cut into 6 squares; place 3" apart on a parchment paper—lined baking sheet. Bake until puffed and cooked through, about 20 minutes. Melt remaining butter in a small pan; mix with the honey.  Brush over hot biscuits; return to oven until golden brown, about 10 minutes more.

Picture Source: Lindsay Klindt

Recipe Source: www.saveur.com