Preheat oven to 425F or 220C.Take a large mixing bowl and place flour, salt, sugar, baking soda, and baking powder in it. Whisk with a balloon whisk or sieve with a siever. You can also use a large food processor to pulse them until combined. Now add cubed cold butter cubes and use a pastry blender to cut butter into the dry ingredients. You can also pulse until you see coarse crumbs using a food processor. Take it out in a large bowl.
Make a well in the center and pour 1 cup (240ml) of cold buttermilk. Use your hands or a large spoon or a spatula to bring everything together. Do not overwork the dough. The dough should be crumbly.
Flour your work surface and bring the dough together using floured hands. Give it a rectangular or circular shape. You can also use a floured rolling pin to flatten it out. It should be about 3/4 inches thick. Use a biscuit cutter to cut out biscuits. When cutting with a biscuit cutter do not twist as that will seal the edges and won't make it rise tall.Place them on a baking sheet lined with parchment paper or in a cast-iron skillet that has been generously greased with cooking spray or butter or oil.Squish them together in one cast-iron skillet. They should stick to each other.
Brush the remaining 2 tablespoons of buttermilk on the biscuits and pop it in the oven to bake for at least 18-20 minutes or until the top is golden brown.Once done serve them warm with some honey butter on top. If you wish to store them then let them cool down and then transfer them to an air-tight container. It can stay at room temperature or in the refrigerator for up to 5 days.
You can make it ahead of time. To make it ahead of time make the dough and roll it out. Now tightly wrap a plastic wrap around this dough and label. You can keep this in the freezer for up to 3 months or refrigerate for up to 2 days,. When you want to use it, thaw in the refrigerator overnight and then continue with the rest of the process.
Make sure that you use Aluminum-free Baking Powder. If you don't have baking soda then you can replace 1/2 teaspoon Baking soda with 1(1/2) Tablespoon Baking Powder.
Make sure the Butter is absolutely cold. You should take it out just before you want to use it.
You can make your own buttermilk at home. Just use 2 tablespoons of white vinegar or lemon juice in 1 cup of milk. Keep it on the countertop for 5-minutes before you use it in the recipe.
Southern Buttermilk Biscuits
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.
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