Southern-Style Biscuits

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SpaceCow

2 ¼ c (280 grams) All-Purpose Flour

2 t to 1½ T (10 to 20 grams) Sugar (to taste)

1 T (15 grams) Baking Powder

¾ t (5 grams) Table Salt

¾ t Baking Soda

9 T (125 grams) Chilled Unsalted Butter, cut into small chunks

¾ c (175 ml) Buttermilk

Directions I store my all-purpose flour in the freezer, but you could just put it in for a few hours before you make these. Buttermilk can be made by just taking normal milk and mixing in ¾T white vinegar or lemon juice and letting it set out for 15 minutes.

Before you start mixing preheat the oven to 400 °F. Melt a tablespoon or two of butter in a small bowl in the microwave and brush it onto your cooking pan. If you have baker's paper, brush it onto the paper and you'll be less likely to rip the biscuits when you put them on a cooling rack. This brushing makes the edges have the crunch while the inside is fluffy.

Combine everything, minus the butter and buttermilk in a bowl. Then cut the butter into the dry mix. Use your fingers to rub the butter into smaller, even pea sized chunks. You don't want the butter to melt completely so work quickly. This is what makes it flakey. Mix in the buttermilk slowly and then turn onto a floured counter. At this point you can use a biscuit cutter, but what I do is just use a pastry scraper to pinch and divide the dough. You can do 6 giant biscuits or 8 medium ones. If you use a biscuit cutter youi can push the leftover bits back together and cut again, but this second cut will be tougher- that's why I just use the pinch off method.

Heat another tablespoon of butter in the bowl in the microwave again and brush the tops with the butter. Sprinkle a little salt on top of each.

Bake at 400 °F for 12 to 15min on the center shelf. Check them at 10 though, sometimes ovens are hotter.

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