I can never say no to a biscuit. No matter the occasion or if I’m trying to lose weight or whatever the circumstance, I simply cannot restrain myself from a biscuit. And homemade biscuits are obviously the best. When I lived in Texas, a family I was close with would just whip up a batch of biscuits for breakfast. How awesome is that! And when they didn’t make them, they bought them. But there were always biscuits with breakfast in Texas.
Southern Buttermilk Biscuits
- ½ c unsalted cold butter, diced
- 2 c all-purpose flour
- 3 t baking powder
- 1 t kosher salt
- 1 c buttermilk
- 1 T unsalted butter, melted
Preheat oven to 450F.
Add the flour and the butter into a food processor and pulse until mixture is crumbly (alternatively, this can be done in a bowl with a pastry cutter). Add the buttermilk and stir with a fork just until flour is moistened. Turn dough out onto a lightly floured surface, and knead 2-3 times.
Roll or pat dough out to ¾-inch thickness. Cut with a 2- or 2½-inch biscuit cutter. Place biscuits on a baking sheet. Bake at 450 for 10-14 minutes or until golden. Remove from the oven and brush with melted butter. Makes 8-12 biscuits depending on the size biscuit cutter you use.