Sometimes the simplest things can just be a warm, fluffy biscuit to brighten up a day. It’s been colder than usual in Vancouver and what better than to forget about the terrible weather and have a BBQ with some delicate homemade biscuits! We took a lot of inspiration from Pine State Biscuits in Portland, Oregon and thanks to Diners, Drive-ins, and Dives, we were able to figure out the proper technique for making this Southern treat. Eventually I’ll head to the deep south to have me some authentic south cuisine but for now, I’m content with the experiments. Next up, rosemary and aged cheddar biscuits?
Southern-style Buttermilk Biscuits
- 2 cups All-purpose flour
- 3/4 teaspoon salt
- 4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup grated butter (frozen)
- 1 + 1/4 cup buttermilk
- 1 egg
- Make sure you stick all the bowls, cutters butter, and ingredients in the freezer while you work for the best results of tender biscuits
- Sift the dry ingredients
- Beat the egg with a little bit of buttermilk and place into the freezer for about 15 minutes
- Take the egg mixture out of the freezer–Make a well in the dry ingredients add a beaten egg and buttermilk into the center.
- Fold dry ingredients in towards the center with a rubber spatula.
- Combine until dough forms a ball and place in freezer for about 30 minutes-1 hour – DO NOT over mix.
- While in freezer, flour work surface and rolling pin. Remove dough ball and place on work surface
- Gingerly roll out into sheet and fold the sides into the center (so fold it into thirds).
- Roll out and repeat once more and roll out until the dough is 1 inch thick.
- Cut the dough with a sharp, round cutter. It is very important that you don’t twist when you cut because you’ll close the air pockets on the side, which will prevent that lovely rise.
- To prevent the bottoms from burning, we put two trays atop each other and buttered the one on top. It really made a difference.
- Bake no more than 20 mins: 390F brush melted butter 3 mins to finish.