Buttermilk Biscuits

Recipes

Aug 22

from Chef Ouita Michel’s cookbook, Just a Few Miles South, and photography by Talitha Schroeder

When Chef Ouita was in Bahrain for the US State Department, she taught this recipe to her Youth City class. Once they got over their distaste at handling the dough, they learned to love hot biscuits slathered with date syrup in place of our Kentucky sorghum. As our recipe tester says – Very quick. Very easy. Just don’t be afraid to get your hands messy making these biscuits. They’re worth the flying flour!

Ingredeints

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon sugar
½ cup (1 stick) frozen unsalted butter
⅔ cup buttermilk

Directions

Preheat the oven to 375℉
In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar.
Grate frozen butter directly into the flour mixture. Stir in the buttermilk to form a soft dough (do this gradually; you may need a little more or less.)
Turn the dough out onto a floured surface and gently knead once or twice. Roll it out to ½ inch thick and cut into rounds with a 2-inch cutter. A larger cutter can be used for larger biscuits.
Bake for 11-12 minutes. Enjoy with sorghum butter, apple butter, or sausage gravy!