“The term biscuit was originally coined by the British which referred to their thin cookie and cracker like biscuit. Much different from what it evolved into once it got into the hands of southern cooks. [MUSIC] In the pre Civil War south the biscuit was regarded as a delicacy and usually reserved for Sunday lunch. Or dinner.”
Yield: 10 Servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Author: The Southern Spice Rack
· 2 cups self-rising flour
· ½ cup/ one stick cold unsalted butter cut into small ½ ich cubes
· ¾ cup buttermilk
· 2 tablespoons melted butter
1. Preheat your oven to 450℉.
2. In a large bowl place, the cold butter and flour. Using a fork press the cold butter and flour together, this is called cutting the butter. Continue to cut the butter into the flour until it looks like sand and no large pieces of butter are remaining.
3. Add the buttermilk into the butter and flour mix and mix until well combined if the dough still seems sticky add a little more flour.
4. Turn the dough out onto a floured workspace. Roll the dough out until it is a flat rectangle and the dough is about ½ inch thick. Take the dough and fold it in half and repeat this process two more times. This makes the biscuits flaky.
5. Roll the dough out again into a rectangle where the dough is 1 inch thick. Using a cup, biscuit cutter, or other round thing to press into the dough cut the dough into biscuits.
6. Place the biscuits on a baking sheet with parchment paper.
7. You can re roll the left-over dough and cut that into more biscuits. There is no need to repeat step four, only step five for the remaining dough.
8. Once all the dough is cut and on baking sheets brush the top of each biscuit with the melted butter.
9. Bake biscuits in preheated oven for 15- 20 minutes, or until golden brown and cooked through.
Cite: Southern Living. “The Southern History of Biscuits.” Southern Living, www.southernliving.com/bread/biscuits/southern-history-of-biscuits-video.