Chef Darien persuaded Momma Lucy to show him how to make her Buttermilk Biscuits
Chef converted Lucy’s memory into measurements
2 cups flour plus a little more for dusting the board and your hands
A small pinch (1/4 tsp) baking soda
A larger pinch (1 tablespoon) baking powder
A medium pinch (1 tsp) salt
6 tablespoons butter very very cold
1 cup buttermilk (about)
Preheat your oven (450 F)
Combine all of the dry ingredients
Cut up the butter into small chunks and cut into the flour until it resembles a course meal.
Add the buttermilk and mix until just combined (if it looks dry – add more buttermilk it should be a very wet dough)
Turn out the dough onto a floured board (Momma Lucy says this is where you need cold floured hands)
Gently pat the dough until it is about an inch thick.
Fold the dough into thirds and pat out again (Don’t use a rolling pin you’ll make the biscuits tough)
Do this three more times
Then using a juice glass cut out circles and put them on a cookie sheet
You can combine the scraps and cut out more circles (but they won’t be as tender as the first batch)
If you put the biscuits close together if you want soft sides it you like crunchy sides place them apart on the sheet
Bake for 10 to 12 minutes until golden on top – Don’t over bake!
These biscuits are best fresh from the oven!