Having lived in rural Tennessee for many years, I have had my fill of this ubiquitous item found in every home, made from scratch, and served for breakfast, lunch or dinner.
Incidentally, for my non-American readers, Biscuits are fluffy bun-like things, not to be confused with the cracker-style sweet biscuits that go with tea.
I came across this post in http://thekitchn.com today that made me reminisce about this great southern comfort-food.
Click on that link for the entire post. Or check out the recipe right here:
Buttermilk Biscuits
(makes about 10 biscuits)
2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons butter, chilled (plus a little more for brushing the tops of the biscuits)
1 cup buttermilk
Preheat oven to 425 degrees. Toss dry ingredients together with a fork. Cut butter into dry ingredients using a pastry blender. Add buttermilk (don’t stir dough to death). Pour dough onto board and knead using extra flour (the lighter the touch the lighter the biscuit). Roll 3/4 ” thick. Cut out with biscuit cutter (don’t twist biscuit cutter, biscuits won’t rise properly). Brush tops of each biscuit with melted butter. Bake 10 – 12 minutes.
