These flaky and tender, Southern style buttermilk biscuits are so worth it. With their crispy golden brown tops, and their inner fluffy goodness, these are meant to be devoured.
1 1/2 c cake flour
4 cups unbleached all-purpose flour
4 t fine sea salt
3 1/2 t baking powder
1 1/2 t sugar
1/2 t baking soda
3 sticks unsalted butter cut into 1/2” cubes
4 T unsalted butter melted, for brushing
2 c buttermilk
Flaky sea salt for sprinkling
Position a rack in the middle of the oven and preheat the oven to 375 degrees. Line a baking sheet with parchment.
In a large mixing bowl, whisk together both flours, salt , baking powder, sugar and baking soda. Add the cold butter cubes and toss to coat. Cut the butter in with a pastry blender or pinch the cubes with your fingertips, smearing them into the flour. You should have various sizes of butter from coarse shaggy patches to pea-sized chunks. Give the ingredients a good toss with your hands to make sure they are all covered with flour.
Make a well in the center and pour in the cold buttermilk. Use your hands and mix into a shaggy dough. Place the dough on a clean work surface. The dough should still be crumbly. Using the heal of your hand, smear the butter into the flour to build the flaky layers. Repeat until there are no more dry bits of flour remaining and the dough comes together in a mass.
Colorado is dry so if you live at high altitude do not be afraid to stir in more buttermilk to bring the dough together. Just don’t overdue it!
Flour a rolling pin and lightly dust your work surface with flour. Roll the dough into a 12 by 14″ rectangle with the long side towards you. Begin by folding into thirds starting from the right side. Fold one side toward the middle and the other side over it. Press together. Rotate 90 degrees and roll out again into a rectangle then fold the dough in half from the top down pressing the layers together. Roll the dough out again into a rectangle and fold it in half once more, pressing the layers together. Then using a bench scraper or a sharp knife, cut the dough in half and stack the bottom half on the top half and press the layers together. Dust the top of the dough lightly with flour and roll the dough out again into a rectangle about 1 ” thick.
Dip the edges of the biscuit cutter into flour and punch out the biscuits. Do not twist or your biscuits will not rise as high! Make sure to dip the cutter in the flour for each cut. Gather your scraps into a mass, roll them out again and cut some more. They may not be as pretty but they will taste marvelous.
Place bicuits about 1″ apart on the baking sheet.
Biscuit dough can be frozen directly on a baking sheet until solid. Bake directly from the freezer and add an extra 5 -7 minutes on to the baking time. Fresh biscuits can be baked immediately or refrigerated for one hour before baking.
Brush the tops with butter and sprinkle with flaky salt. Bake, rotating the pan halfway through for 25 – 30 minutes, until golden brown. These are best served hot out of the oven.
Leftovers can be stored in an airtight container for up to 1 day. To reheat place the biscuits on a wire rack in a preheated 350 degree oven for 5 to 6 minutes.
To freeze leftover biscuits, wrap in foil and place in a large ziplock bag. To reheat, place the foil wrapped biscuits in a 350 degree oven and bake for 18 to 20 minutes, then carefully open the foil and bake for an additional 5 minutes.
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