The famous recipe
- 4 cups self-rising flour, plus more for your work surface
- 2 large eggs, beaten, plus an additional egg for brushing
- 1½ cups cold butter, cubed
- 1½ cups buttermilk, plus an additional tablespoon for brushing
- 2 tablespoons baking powder
- 1 teaspoon baking soda
Instructions:
- Mix dry ingredients.
- Cut in cold butter.
- Stir in beaten eggs and buttermilk.
- Mix until dough comes together.
- Refrigerate dough for at least 30 minutes.
- Turn out dough onto a well-floured surface and roll (with a rolling pin) or press until about 1/2 inch thick.
- Cut biscuits out with a 2 3/4 inch biscuit cutter. Flour the cutter after each biscuit.
- Reroll scraps and continue to cut out biscuits.
- Bake in a parchment-lined baking pan that holds the biscuits so that their sides are touching.
- Brush the tops with an egg beaten with 1 T buttermilk.
- Bake at 400F for about 15 minutes or a little longer if necessary.
- Eat while hot.
Note: Check your oven temp to be sure that it is accurate. This is really important. If you don’t know, get an inexpensive oven thermometer.
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