Southern Buttermilk Biscuits

I have a small obsession with biscuits.

It doesn’t matter if they are covered in gravy or served piping hot with butter, I want them in my mouth. Growing up, we perfected the canned biscuits, but they were a far cry from the deliciousness that could be found in restaurants. After I found this recipe, I always make sure to bake a batch whenever I have buttermilk in the house.

Southern Buttermilk Biscuits
Recipe courtesy of Alton Brown

Makes around 1 dozen biscuits

Ingredients

• 2 cups flour
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons shortening
• 1 cup buttermilk, chilled

Directions

1. Preheat oven to 450F degrees
2. In a large mixing bowl, combine flour, baking powder, baking soda and salt. Use your fingertips to rub the butter and shortening into the dry ingredients until the mixture looks like crumbs. 
3. Make a well in the center and pour the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
4. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times.
5. Cut out biscuits with a 2-inch cutter. Place the biscuits on a parchment paper lined baking sheet.
6. Reform scrap dough, working it as little as possible and continue cutting (Only reform the dough once. Reforming it anymore than that will result in tough biscuits)
7. Bake until the biscuits are tall and light gold on top. 15-20 minutes.