If there’s one thing we just don’t have enough of in California, it’s empanadas. If there’s another thing we just don’t have enough of, it’s real Southern biscuits.
No, not KFC or Popeyes biscuits. Real Southern Biscuits, made with 100 gallons of butter.
Recently, I decided to use this Southern Living recipe and try my hand at making my own!
Total time: 50 minutes
Active time – 25 minutes
Yields: 12-14 biscuits
- 2 1/2 cups self-rising flour
- 1/2 cup butter (1 stick) – frozen
- 1 cup chilled buttermilk
- Parchment paper
- Melted butter & pastry brush
- Preheat oven to 475 degrees. Line a jelly roll pan with parchment paper.
- Grate frozen butter using a box or cheese grater. Toss together grated butter and flour in a medium bowl. Chill in the fridge for 10 minutes.
- Make a well in the center of flour-butter mixture. Add buttermilk and stir 15 times. Dough will be sticky.
- Put dough on a lightly floured surface, and sprinkle some more flour on top.
- Using a lightly floured rolling pin, roll dough into a 9×5 rectangle (roughly 3/4 inch thick). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.
- Roll dough to 1/2 inch thickness. Cut with a 2 1/2 inch floured round cutter, reshaping scraps and flouring as needed.
- Place dough rounds on the parchment paper-covered jelly roll pan. Bake at 475 degrees for 15 minutes or until lightly browned.
- Remove from oven and brush tops of biscuits with melted butter.