BakeSouthern
Buttermilk biscuits
Cold fat, hot oven, do not twist the cutter.
Made it?
25 min · 25 min hands-on · pull 185°F
Ingredients
8 lb on the fire · ~4.4 lb to the table · 9 plates at 8 oz
- all-purpose flour2 cups
- baking powder1 tbsp
- kosher salt1 tsp
- cold butter, cubed6 tbsp
- cold buttermilk3/4 cup
Method
- 1
Flour, powder, salt. Cut in butter until pea-sized. Buttermilk, just to a shaggy dough.
- 2
Fold three times on the board. Stamp straight down — twisting seals the rise.
- 3
425°F 12–15 minutes until the tops are blond. Split, butter, meat or gravy. They are not a breadbasket after 20 minutes.
On the plate
With this, try
- With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min
- With this dish, try making petite roasted potatoes.
Same pan as a roast or chicken. Or a sheet next to chops. Halve, oil, salt, rosemary. 425°F cut-side down until the faces brown. Toss in the meat drippings at the end.
40 min
- With this dish, try making smashed potatoes.
Boil while the roast runs. Smash and crisp when it rests. Small potatoes, salted water, smash flat, oil, 450°F or a screaming skillet.
45 min