Southern Buttermilk Biscuit Recipe

I keep coming back to this Southern Buttermilk Biscuit Recipe, it has become a favorite!  This recipe makes a batch for freezing and in my opinion, you might as well make enough to have if you’re going to get your hands in it. This method is incredibly convenient…

Frozen biscuits can bake up, while you prepare for the day or prep your breakfast meal. Sausage gravy or scrambled eggs make great biscuit variations! Sliced Canadian bacon or breakfast sausage links make yummy add-ons and giving the option of spreading mayo to biscuits can have your kiddos or guests make mini breakfast sandwiches.

Usually biscuit scraps don’t turn out like the cut-out ones so freezing them the way they are, can make for a DELICIOUS meal! This Lazy Chicken Pot Biscuit Casserole is one to try! For the sake of just that casserole I advise you to store those scraps (it’s SO good!)
Lubasha taught me a great butter tip! Tossing the butter into the flour and grating it helps to grip it better and makes grating a breeze creating small butter pieces without any cutting!

Ingredients

• 8 cups all-purpose flour
• 1 tsp baking soda
• 4 TBSP baking powder
• 3 tsp salt
• 3½ sticks butter, cold
• 1 quart buttermilk (4 cups)
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Instructions

1. Combine the flour, salt, baking soda & powder in a large bowl.
2. Grate the butter into the flour, often dredging the butter in the flour for a better grip and for a less greasy mess.
3. Using a pastry cutter (or your hands) rub together the flour and butter until a coarse crumbly texture forms.
4. Pour the buttermilk in and stir with a wooden spoon until dough comes together. (If too thick keep adding 2 tbsp of milk until dough becomes a little tackier.) Dough should be thick and flour crumbs are normal (the dough shouldn't be too wet.)
5. .........................................

for full instruction please see : www.alyonascooking.com

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