Editor’s Note: Since this post, I have found what I believe to be the best buttermilk biscuit and wrote about it here and included a video tutorial. These are awesome, when you’re looking for flakey. Go to the buttermilk biscuit for fluffy. Since writing this post, I’ve become somewhat of a biscuit expert, even teaching biscuits and showing people how to make the very best biscuits for their family.
The saddest thing in the history of my husband’s family is the lost art of Southern cooking. The memories of Meemaw and her wood burning stove that turned out biscuits seven days a week is so legendary that no one has dared attempt to compete with her, until now. I never met her. I never ate a single biscuit from the farmhouse, but I’ve heard enough about them to miss them, to yearn for them, and to feel a bit cheated that she got so busy as the boss of her own kitchen, she never took the time to pass her craft down.
It has taken me nearly 13 years of hearing about her around the kitchen table of my husband’s family. I, too, have had biscuit intimidation. It wasn’t until I was able to master pie crust that I realized I could master anything with flour and with a bit of grit and determination, I have been biscuit making.
I got this recipe from Maryann Byrd on line and as far as flakey biscuits go, this is great. It was even featured on the Huffington Post. However, I want to make sure you know that over these past few years since I first wrote this post, I perfected the fluffy biscuits. In face, I’ve become somewhat of a biscuit expert, even teaching biscuit making.
I made these biscuits with an assembly line of two four-year old boys. One stirred the bowl. I rolled. One cut and handed over to the other one who made sure the biscuits were properly touching in the pan (kissing), and then promptly brushed on the melted butter. We all helped to eat them.
I did not have self-rising flour. If you start out with regular flour, you can make your own self rising flour, as I did.
How to Make Self Rising Flour for this Recipe
- 2 cups White Lily all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
I use a wooden salad bowl that I only use for my biscuit making. The dough will be wet, unlike a pie dough.
Press the biscuit cutter up and down. Do not twist. You don’t want to seal the biscuit.
Brush with melted butter before baking. Have the biscuits “kiss” which means they should touch. It helps them rise.
- 1 stick butter or ½ cup butter divided in half
- 2 cups self rising flour, plus extra flour for rolling
- pinch baking powder
- 1 cup whole butter milk
- 1 teaspoon sugar
- Preheat oven to 425.
- Cut ¼ cup butter in small pieces. Freeze.
- Separately cut 2 tablespoons butter and keep cold.
- Melt remaining 2 tablespoons butter to brush on top.
- If using all purpose flour see notes. If using self-rising flour, add in 1 teaspoon sugar and a pinch of baking powder. Cut butter into flour and add ¾ cup of the buttermilk. You will want a sticky dough, but may not need the full cup of buttermilk.
- Form into a ball of dough and with some extra flour on your hands, knead dough 6-8 times.
- Roll out to ⅜ inch and fold in half. Roll again, and continue this for about five folds. During the middle fold (after 3 folds, add in some cold butter cubes,
- Cut into biscuits. Dip biscuit cutter into flour. Do not twist biscuit cutter, but use an up and down even pressure.
- Arrange biscuits on baking sheet, stone or cast iron pan, touching. This helps them rise.
- Brush with melted butter and bake for 18 minutes.