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 whole milk into a measuring glass, add 1 t 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

1 t granulated sugar

½ t fine sea salt

8 T frozen unsalted butter ¾  

¾ cup cold whole buttermilk, shaken

2 T unsalted butter, melted

Lightly grease a baking sheet or a 12-inch cast iron skillet.

Adjust oven rack in center of oven.

Preheat oven to 450 degrees F.

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

Whisk in the sugar and salt.

Grate the frozen butter with a box grater directly into the bowl with the flour mixture.

Using a pastry blender, cut the butter into the flour mixture.

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

With floured hands, place on 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 1¼ inch.

Cut with a floured 2 ¾ to 3-inch biscuit cutter. Do no twist the biscuit cutter.

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

Place in freezer for 15 minutes.

Preheat oven to 450 degrees F.

Remove from freezer and brush tops with melted butter.  

This helps brown the tops of the biscuits.

Bake for 18 to 22 minutes, until golden brown.

Makes about 12 biscuits