Growing up, we always had homemade biscuits, cornbread, or rolls with our supper. My mom would make these biscuits for supper most nights or for breakfast on Saturday. She must have made thousands of them; if her biscuit pan could only talk! There were always a few on the stove. We loved to split and toast the leftovers and drizzle them with honey for a sweet treat. Since we were a family of six, my mom would roll these out thinner than the kind of biscuits folks like today… but I still prefer a thin biscuit because that’s what I grew up with. If you like them super fluffy, roll them out thicker. If you like them with “flaky layers” - you need to roll out your dough and then and fold them over multiple times (it is called “laminating” the dough like it is done for croissants) to get that result. I fold like a letter going into an envelope— in thirds. Then into a small square. Roll and repeat at least 3-4 times. But I chill the dough prior to baking.
If, like me, you like them on the thinner side, then follow the directions below. Happy rolling! xo
MOM'S SOUTHERN BUTTERMILK BISCUITS
Prep Time: 10 minutes Cook Time: 15 minutes
DIRECTIONS:
½ cup cold butter (one stick)
2 cups self-rising flour
¾ cup buttermilk
3 tablespoons butter, melted
Preheat oven to 450 degrees F.
Cut the butter into the flour using a pastry cutter or fork. Add the buttermilk. Stir just until moistened. Turn out onto a floured work surface. Flour rolling pin. Knead 3-4 times. Roll dough ¾” thick. Cut with a 2” circle biscuit cutter that you flour between each cut. Place on a greased baking sheet about 1/4" apart for fluffy biscuits. Separate them by 1" for a crisper biscuit. Brush with melted butter and bake for 12-14 minutes or until golden brown.
Makes about a dozen.
