The Bread of the South

The Bread of the South There is an art and science to the biscuit, the bread of the South. I have seen wooden bowls passed down from generations as the only vessel to create this bread staple  I have...

The Bread of the South
The Bread of the South

There is an art and science to the biscuit, the bread of the South. I have seen wooden bowls passed down from generations as the only vessel to create this bread staple  I have a dear friend who has the biscuit cutter that makes all the difference in these light and layered Southern Specialties.  I remember making my first biscuits and they would have qualified as hockey pucks so I gave up on these treats and bread making overall.  My grandmother noted that my hands were too hot to be successful in these endeavors with flour and butter and butter fat.

Just recently, I had the pleasure of a Southerner who was willing to allow me to make these treats in the kitchen under her watchful eye.    The one and only Chef Elizabeth Weaver permitted me to take over the bowl and counter to create these savory treats to serve with some simple jellies and complex butters.  Her secret was just divulged in Southern Living Magazine earlier this spring.  The secret is frozen butter grated into the flour to create the lightest and most tender biscuits.

The Secret Tool for Success
The Secret Tool for Success

Buttermilk Biscuit

– Elizabeth Weaver – Elizabeth’s Edibles 

 Ingredients:

  • 4 cups all-purpose flour
  • 3 tablespoons baking powder
  • 1 teaspoon  salt
  • 1 1/2 sticks frozen unsalted butter, grated
  • 2/3 - 1 cup Butter milk, this will depend on the day and the humidity
  • 1/2 stick butter(to melt in pan)

Preheat oven to 425 degrees.

Directions:

  1. In a large bowl add flour, baking powder and salt.
  2. Grate butter directly into the bowl.
  3. Toss to coat with dry mixture.
  4. Add half of the butter milk lightly stir.
  5. Add additional buttermilk as needed until the mixture is moist/sticky.
  6. Turn out onto a floured surface.
  7. Sprinkle some flour on top.
  8. Fold the dough 8 times, changing directions each time.
  9. This adds layers and brings the dough together.
  10. DO NOT OVER WORK YOUR DOUGH.
  11. In a  9x 13x 2 cake pan add butter.
  12. Place in over for 3 minutes to melt butter.
  13. Gently, pat out biscuit dough to about 1" thickness.
  14. Cut to desired size.  DO NOT TWIST the cutter, firmly cut each biscuit.
  15. Do not overwork the dough as you are working to make the final biscuits.
  16. Place in melted butter and flip over to coat the other side.
  17. Bake for 12  - 15 minutes.
  18. Serve immediately with your favorite jam, jelly, butter or honey.
  19. These do not keep well.  Enjoy hot out of the oven and share with friends!

Buttermilk biscuits
Buttermilk biscuits

Are there any tricks you can share on how to create the best biscuits?