Southern Buttermilk Biscuits – a classic Southern breakfast staple that is flaky, buttery and fluffy delicious biscuits made with few ingredients and minimal prep time.
In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar and salt.
Quickly grate frozen butter on into the bowl of flour – grated butter ensures the fat is evenly distributed throughout the dough , making it light and fluffy. Or quickly cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs,this might take about 5 minutes.
Make a well in the center of the bowl and add buttermilk and stir with until it forms a rough ball , do not over mix. Let it rest in the fridge for about 10 minutes.
Turn the dough out onto a floured board or surface; then knead about 3-4 times- just enough for it to come together .
Gently, gently pat dough about 1/2″ thick.
Then Fold the dough repeating the folding process about 6-8 times. This ensures flakiness. After folding is complete gently press the dough down to a 1 inch thick, ready to be cut.
Use a 2-inch round cookie cutter, or a glass to cut out the biscuits, and space them out equally across your prepared baking sheet.
Separate wedges and place on an un greased baking sheet. Brush with cream .
Bake at 400° for 12-15 minutes or until lightly browned.
Remove and serve warm.