We’ve had a few winter vacations in Hilton Head, South Carolina, and Keith loved the biscuits that we had down there. He found frozen buttermilk biscuits at Sam’s Club, and would often cook a few of those to enjoy with our dinners.
Since then, he has looked for a recipe that tastes like those buttermilk biscuits, and finally found one that produced the results that he wanted. You can see a picture of them, below the recipe.
- The original recipe calls for White Lily flour, because it’s made from southern wheat, which has a lower protein content than our northern wheat. Apparently that is better for quick breads and biscuits. We can’t find White Lily flour here in Canada, but the biscuits turned out beautifully anyway!
- We had salted butter, so Keith used that, and slightly less butter than the recipe called for
- Instead of buttermilk, he put 1 tbsp of vinegar into a cup of regular milk, to create “soured” milk
- The biscuits were baked for 12 minutes, and that was just a little too long – they were a bit too dark on the bottom. Next time, we’ll bake them for about 11 minutes instead.
- The last ingredient is 1/2 cup of sugar, to use as a topping. We didn’t add that, and a sugar topping wasn’t mentioned in the instructions.
Southern Style Buttermilk Biscuits
Makes 10 biscuits
- 2 cups unbleached all-purpose flour, plus more for dusting the board
- 1⁄4 teaspoon baking soda
- 1 tablespoon baking powder (without aluminum)
- 1 teaspoon kosher salt or 1/2 teaspoon salt
- 6 tablespoons unsalted butter, very cold
- 1 cup buttermilk (approx)
- 1⁄2 cup sugar (for topping)
- Preheat your oven to 450°F.
- Combine the dry ingredients in a bowl, or in the bowl of a food processor.
- Cut the butter into chunks and cut into the flour until it resembles course meal. If using a food processor, just pulse a few times until this consistency is achieved.
- Add the buttermilk and mix JUST until combined.
- If it appears on the dry side, add a bit more buttermilk. It should be very wet.
- Turn the dough out onto a floured board.
- Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2″ thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
- Use a round cutter to cut into rounds.
- You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
- Place the biscuits on a cookie sheet. If you like soft sides, put them touching each other. If you like”crusty” sides, put them about 1 inch apart – these will not rise as high as the biscuits put close together.
- Bake for about 10-12 minutes – the biscuits will be a beautiful light golden brown on top and bottom.
- Do not over-bake!
The recipe had the following notes about handling the dough.
- The key to real biscuits is not in the ingredients, but in the handling of the dough. The dough must be handled as little as possible or you will have tough biscuits.
- A food processor produces superior biscuits, because the ingredients stay colder and there’s less chance of over mixing.
- Pat the dough out with your hands, lightly. Don’t use a rolling pin – that will over-stimulate the gluten, resulting in a tougher biscuit.
- You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
- When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.
Our Delicious Biscuits
Here is a picture of our delicious Southern Style Buttermilk Biscuits. We’ll definitely be having them again, sometime soon!