Classic Buttermilk Biscuits

By Paula Deen

Featured in: Paula Deen's Southern Baking

Get your copy of Paula Deen’s Southern Baking

here.

Di!iculty: Medium
Prep time: 20 minutes
Cook time: 20 - 25
minutes
Servings: 12

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Ingredients

4 cups self-rising flour

2 teaspoons sugar
1 teaspoon kosher salt
1 cup cold unsalted butter, cubed
1 ½ cups cold whole buttermilk
2 tablespoons unsalted butter, melted
butter, for serving

Directions

Preheat oven to 425°. Line a large baking sheet with parchment

paper.

In a large bowl, whisk together flour, sugar, and salt. Using a fork
or pastry blender, cut in cold butter until mixture is crumbly and
about the size of peas. Gradually add buttermilk, stirring just until
dry ingredients are moistened.

Turn out dough onto a lightly floured surface, and gently knead 3
to 4 times. Pat dough to 1-inch thickness using a light touch; the
more you work the dough, the tougher your biscuits will be. Using
a 2½-inch round cutter dipped in flour, cut dough without twisting
cutter, flouring cutter between each cut. Make cuts close together
to minimize scraps. Gently re-pat scraps and cut to use all dough.
Place biscuits on prepared pan, sides touching so they rise high.
Gently press down top of biscuits with your knuckles; brush with
melted butter.

Bake until golden brown, 20 to 25 minutes. Let cool on pan for 5

minutes; serve immediately with butter.

Baking Tips: A#er you cube the butter, put it in the freezer for a
few minutes to get it really cold. Resist the temptation to cut the
butter into pieces that are smaller than peas; bigger butter pieces
mean taller, flakier biscuits. Use full-fat buttermilk, and give the
container a good shake before measuring. If the sides of your
biscuits are touching, they will rise higher. Biscuits can be
prepared through step 3 and frozen in a heavy-duty resealable
plastic bag for up to 2 months. Bake frozen biscuits as directed for
30 to 35 minutes.