I fucking hate opening a can of biscuits,
which is why I make them from scratch.
Granny's Buttermilk Biscuits:
I grew up making these, as did my mom and my grandma. I had the recipe memorized before I had boobies. There is absolutely NO reason to ever open a can of biscuits. Enjoy.
- 2 cups unbleached all-purpose flour, can use gluten-free all-purpose flour. Extra for dusting.
- 1/4 tsp baking soda
- 1 TBS baking powder
- 1 tsp salt
- 6 TBS unsalted butter, VERY COLD
- 1 cup buttermilk
- Preheat oven to 450.
- Combine dry ingredients in a bowl (or food processor if you're one of THOSE)
- Cut butter into smaller chunks before cutting into dry ingredients. Yes, the food processor is faster and easier, but I prefer to use my Grandma's maple-handled wire pastry cutter. Process/cut until coarse meal consistency.
- Add buttermilk and mix until just combined, don't stir it to death.
- Here is where science becomes art. If it appears dry, add more buttermilk slowly. Dough should be very wet. You'll know the perfect balance after a few attempts. Nobody needs to see your faulty biscuits.
- Turn dough out onto a floured surface.
- Gently PAT (Never EVER use a rolling pin, see HERE) until dough is about 1/2 inch thick, uniformly. Fold the dough about 5 times (mmmmm, flaky) and PAT the dough down to about an inch thick.
- Use a round cutter to cut biscuits.
- Place biscuits on a cookie sheet. Touching makes soft sides and higher biscuits. For crustier sides, space about an inch apart.
- Brush tops with melted butter and bake for 10-12 minutes. This was always an argument in our family, butter before or after baking? Either works nicely.
- Do NOT overbake. And remember, the key to tender flaky pastry is not overhandling the dough.
- Biscuits can be covered and frozen on cookie sheet for up to a month. Just place sheet in 450 oven for 20 minutes.