I found this recipe while in North Carolina. It is definitely a good southern biscuit.

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Name: Bill's Buttermilk Biscuits
Prep time: 20 min
Total time: 20 min
Yield: 10
Cuisine: American-South
Ingredients: 1 tablespoons Sugar; 4 teaspoons Baking powder; 1 teaspoon Salt; 2 cup All purpose flour; 1/2 cup Butter chilled cut into small cubes; 2/3 cup Buttermilk add 1 egg to to buttermilk to equal 2/3 cup ....beat egg

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INGREDIENTS

1 tablespoons Sugar
4 teaspoons Baking powder
1 teaspoon Salt
2 cup All purpose flour
1/2 cup Butter ; chilled cut into small cubes
2/3 cup Buttermilk ; add 1 egg to to buttermilk to equal 2/3 cup ....beat egg

Servings

INSTRUCTIONS

Preheat oven to 450 or 425 convection bake. Combine and mix dry ingredients together in bowl. Add butter to flour mixture and coat with flour. Pinch cubes between fingers in flour until it is a course meal or pea size clumps.

Whisk egg and buttermilk together until blended. Add egg and buttermilk mixture to dry ingredients and mix until all the flour is absorbed by the dough. Turn out unto floured counter or cutting board and knead no more than 2 or 3 times to absorb the remaining flour to make a smooth light dough. Do not over handle dough or the biscuits will be tough. Dough should be slightly sticky.

Dust board with flour and turn dough to coat with flour. Pat dough to 1/2” thickness and cut biscuits. Place on cookie sheet and bake 8-12 minutes tops should be brown.

Optional you can brush tops with cream and also pepper tops if desired.

You can freeze biscuits to bake later. Place frozen biscuit on sheet pan and bake at 425 for 15 minutes or 400 convection bake for 15 minutes. Bake until tops are brown.

NOTES

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Bill's Buttermilk Biscuits

1 tablespoons Sugar 
4 teaspoons Baking powder 
1 teaspoon Salt 
2 cup All purpose flour 
1/2 cup Butter chilled cut into small cubes
2/3 cup Buttermilk add 1 egg to to buttermilk to equal 2/3 cup ....beat egg

Preheat oven to 450 or 425 convection bake. Combine and mix dry ingredients together in bowl.  Add butter to flour mixture and coat with flour. Pinch cubes between fingers in flour until it is a course meal or pea size clumps.

Dust board with flour and turn dough to coat with flour. Pat dough to 1/2” thickness and cut biscuits. Place on cookie sheet and bake 8-12 minutes tops should be brown.

Optional you can brush tops with cream and also pepper tops if desired.

You can freeze biscuits to bake later. Place frozen biscuit on sheet pan and bake at 425 for 15 minutes or 400 convection bake for 15 minutes. Bake until tops are brown.

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sgrishka

Nutrition

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Serving Size: 1 Serving (86g)
Recipe Makes: 10 Servings

Calories: 191
Calories from Fat: 89 (47%)

Amt Per Serving		% DV

	Total Fat 9.9g	13 %
	Saturated Fat 6.1g	31 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.5g
Cholesterol 26.4mg		8 %
Sodium 466.1mg		16 %
Potassium 103.5mg		3 %
Total Carbohydrate 21.3g		6 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 20.6g
Protein 4.3g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 191

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REVIEWS

sgrishka

Great biscuit recipe. Using all cake flour, a combination of butter and shortening, and letting the dough rest (chilled) prior to forming and baking resulted in extra tender biscuits. They were golden brown on top, light and airy in the middle and had great flavor. We've made this recipe twice now and must admit, hot from the oven, these biscuits have turned out awesome both times. Our only problem has occurred after the biscuits have cooled...once the steam was no longer wafting from their delicate interiors, their texture slowly changed from cottony soft to a bit crumbly. Not a big problem, since very few of the biscuits had a chance to cool before being devoured by our family and guest. Next time, we will try replacing a cup of the cake flour with an equal amount of unbleached (southern) all-purpose flour to increase the protein content just a bit and see if that helps prevent the biscuits from becoming too crumbly.

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