Tall, Flakey, Sexy Biscuits!

Yields 6 biscuits. This recipe is easily doubled for a crowd.

Preheat the oven to 450 degrees. Butter a pie pan, cast iron skillet, or baking sheet.

Whisk together the dry ingredients (flour, baking powder, baking soda, and salt). Work the cold butter in with a pastry cutter, fork, or pulse together in a food processor, until the butter is a little bit smaller than pea-size. Then add the cold buttermilk, mixing together with a spatula until a shaggy dough forms. Resist the temptation to add more liquid! It seems dry, but it comes together 😉 Don’t over mix! The less you handle it, the more tender your biscuits will be.

Turn the dough out on to a floured surface. Flour your hands and press the dough together into a round disk. Then, rotating the dough each time, fold it in half about six times. This is going to give you those flakey layers that we all adore in a biscuit.

After you’re done folding, form the dough into a disk about 3/4 inch thick, for nice, taaaallll biscuits. Using a round 2 1/2 inch cutter, or a knife, cut the dough into rounds (or squares if you don’t have a cutter). Plop them into their baking vessel, and bake them for about 12-15 minutes. (If doubling, allow for 20 minutes to bake) Enjoy the sound of the butter sizzling when they come out of the oven!

Serve them up with whatever condiments you like. My father-in-law insists grape jelly is the best!

I doubled this recipe for HBDH the cooking series, and served them on a big board with some strawberry compound butter, fried apples, ham, and mustard for the Easter Feast episode, which will be available soon with Rainbow Communications. 

It’s also on my YouTube channel! (134) highbrow downhome – YouTube

Here’s a printable for ya! Flakey buttermilk Biscuits


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