The Buttermilk Biscuits Recipe is a favorite dish in the South, where biscuits are eaten for breakfast spread with something sweet or to accompany sausage gravy.
2 1⁄2in (6cm) pastry cutter
1 1⁄3 cups self-rising flour
1 tsp baking powder
1⁄2 tsp fine salt
7 tbsp unsalted butter, softened
1 1⁄2 cups buttermilk, plus extra for brushing
1 tbsp honey
1 Preheat the oven to 400ºF (200ºC).
2 Sift the flour and baking powder into a bowl and add the salt. With your fingertips, rub the butter into the dry ingredients until the mixture resembles fine crumbs.
3 Make a well in the center and pour in the buttermilk and honey.
4 Work the mixture together to form a rough dough, then turn it out onto a lightly floured work surface and bring it together into a smooth ball. Do not over handle it or the biscuits may harden (see Baker’s Tip).
5 Roll out the dough to a thickness of 3⁄4in (2cm) and cut 21⁄2in (6cm) biscuits out of it with the pastry cutter.
6 Gather up the remaining dough, re-roll it, and cut out biscuits until all the dough is used up.
7 Place the biscuits on a non-stick baking sheet and brush the tops with buttermilk, to give them a golden finish.
8 Bake in the top third of the oven for 15 minutes until golden brown and well risen. Remove from the oven and cool for 5 minutes on a wire rack before serving, still warm.
The biscuits can be kept in an airtight container for 1 day and warmed up again in the oven before serving.
Buttermilk biscuits have a tendency to harden and taste tough if overhandled. To avoid this, bring the mix together gently and stop as soon as it forms a dough. When rolling gently, try to cut out as many biscuits from the first rolling as possible, as biscuits from subsequent rollings will be tougher.