My newest quest is to make perfect southern style butter milk biscuits. Like the ones from Hardees, Bojangles, and my old Favorite Biscuitville.
This is the closest I have been able to come, so far. My only problem is uneven rising. I have read that if you put a dent in the middle of the biscuit it will rise evenly. I will try this next time. I may next time use a smaller sheet pan and place the biscuits close together and maybe they will not fall over on each other.
Even though lopsided, these were light fluffy and buttery and oooo so good with honey 🙂
Heres the recipe
2 cups all purpose flour
1 tbls sugar
1 teaspoon baking powder (i used a little more, as I did not level off the spoon, same for the baking soda)
1/2 tsp regular salt
1/2 tsp of baking soda
1/4 cup cold quartered butter
3/4 to 1 cup cold buttermilk
Mix and sift all dry ingredients. Add cold butter and mix with pastry tool, fork, or use a food processor to incorporate the butter into the flour. Mix till butter is crumbly with the dry ingredients. Then add the buttermilk. Add in slowly and mix with your hands ( you gotta get down and dirty with these) add until the dough comes together. Somewhere between 3/4 and a cup depending on the flour….
Then lightly knead 5 or 6 times. When you do this fold the dough over itself to make nice layers. Wrap in paper or plastic wrap and let rest in the ‘fridge for about 10 minutes.
Roll dough out to about 3/4 of an inch and cut with cutter, assemble scraps and lightly knead and roll out to make the remaining biscuits. Makes about 8 biscuits.
Brush tops with melted butter if you choose and bake for about 10-12 minutes at 425. Until golden brown! You can also brush with better right after they come out of the oven instead of before.
These were awesome! I cant wait to make more.