RECIPE MAMMA BISCUITS

By Admin Sunday, December 30, 2018

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Our Favorite Buttermilk Biscuit

YOU WILL NEED

1 stick butter, frozen- I used salted butter 2 1/2 cups all purpose flour 1 cup chilled buttermilk 1 Tablespoon baking powder 2 Tbsp. butter, melted (to brush on top after the biscuits have baked) **** If you don't have butter like me add a tablespoon of vinegar to the milk and stick it in the fridge while the flour is in the freezer 1. Preheat oven to 475°. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes in the freezer. THE FREEZING IS A CRUCIAL STEP SO DON'T LEAVE IT OUT!!! THIS HELPS WITH THE FLUFFIRIZATION OF YOUR BISCUITS (I made up that word lol) 2. Make a well in center of mixture. (my mother used to do that) make a hole in the middle.
Add chilled buttermilk, and stir until well blended .Don't stir more than 25 times or you'll have tough biscuits. The dough will be sticky. Don't be alarmed. 3. Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. With a floured rolling pin, roll dough into a 3/4-inch thick rectangle (about 9 x 5 inches). 4. Fold dough in half so the ends meet. Repeat rolling and folding process 4 more times, a total of 5 times. DO not exceed 5 times 5. Roll dough with a floured rolling pin to 1/2-inch thickness. Cut with a 2 1/2-inch floured, round cutter, reshaping scraps and flouring surface as needed. 6. Place dough rounds, side by side, in a pan. or cookie sheet with high sides (Dough rounds should touch.) Bake at 475° for 15 minutes or lightly browned. Remove from oven; brush with melted butter. Serve immediately. Makes 12 to 14 biscuits.

and you know me , I prefer to sop it up with Alaga or Delta syrup (my husband is from Arkansas)