SOUTHERN BUTTERMILK BISCUITS

I've tried every store-bought biscuit out there and nothing compares to biscuits made from scratch.  These are easy and perfect every time.  If you don't have buttermilk, pour the whole milk into a measuring glass, add 2 teaspoons lemon juice or white vinegar.  Let set on the counter for 15 minutes.

2 cups all-purpose White Lily flour, or another soft winter wheat flour

2 T baking powder 

1 t baking soda

2 t granulated sugar

1 t fine sea salt

8 T cold unsalted butter 

1 cup cold whole buttermilk, shaken

2 T buttermilk, for brushing on top

Lightly grease a 12-inch cast iron skillet.

Adjust oven rack in center of oven.

Preheat oven to 425 degrees F.

Sift flour with baking powder and baking soda into a bowl.

Whisk in the sugar and salt.

Cut the butter into small pieces and add to the flour mixture.

Combine with a pastry cutter until the mixture comes together in pea-sized crumbs.

Quickly mix with a spoon and then make a well in the center and stir in the buttermilk. 

With floured hands, turn out onto a lightly floured surface.

Gently roll into a rectangle.

Gently fold the dough in thirds and repeat one more time.

This creates layers, but you don’t want to overwork your dough.

Sprinkle top with flour and gently pat down with your hands. 

Using a rolling pin, roll out very gently to an even thickness of about 1-inch.

Cut with a floured 2 ½-inch biscuit cutter. Do no twist the biscuit cutter.

Place biscuits into the lightly greased skillet with biscuits touching each other.

Brush each biscuit with buttermilk.

Bake for 15 to 18 minutes, until golden brown.

Makes 10 biscuits