Description
Delicious, layery, buttery Southern goodness.
Ingredients
Scale
- 5 cups flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 5 Tbsp. sugar (divided)
- 1/4 cup warm water (90–110 degrees F)
- 1/2 ounce active dry yeast (2 packages)
- 1 cup salted butter, cold and diced
- 2 cups buttermilk
- 4 Tbsp. melted butter
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and 3 Tbsp of the sugar.
- In a small bowl combine the yeast, sugar, and water. Stir this until the yeast dissolves and set it aside. Let stand for a few minutes until bubbles appear.
- Add the cold diced butter to the flour mixture and toss with hands. Use a pastry cutter to break up the butter and cut it into the flour. Stop when you have pea-sized chunks of butter mixed in with the flour.
- Add the buttermilk and the yeast mixture to the flour/butter mixture. Stir with a wooden spoon until it’s mostly combined. It will probably be pretty crumbly looking.
- Turn out onto a very lightly floured surface and knead until the dough comes together (no more than about 15 times). Place back in bowl, cover with plastic wrap or a clean dish towel, and allow to sit and rise for about an hour.
- When you’re ready to cut the biscuits, preheat your oven to 425 degrees F.
- Dump the dough onto a lightly floured surface again. Press the dough out to about 1-1.5″ thick. Fold over onto itself and press out again. Repeat this technique 3 times. Then press out to desired thickness (I like 1-1.5″).
- Using a floured biscuit cutter, cut out your biscuits making sure NOT TO TWIST the cutter. Just go straight down and back up again. Place cut biscuits in a 9×13-inch pan or large cast iron skillet that has been brushed with some of the melted butter.
- Do not just smush together the leftover biscuit dough for cutting more biscuits. Repeat the whole press/fold technique each time you need to recut.
- Brush the tops with the melted butter (save some for when they come out of the oven).
- Bake for 18-22 minutes or until the tops are a golden brown. Brush with melted butter and enjoy!