Holly Hill Inn Buttermilk Biscuits
Breads
Ingredients
- 4 ounces cold, unsalted butter, diced
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon iodized salt
- 1 ½ teaspoons sugar
- ¾ cup buttermilk
Directions
Recipe by Chef Ouita Michel
At Holly Hill Inn, Midway, we served this with Abraham’s favorite Fricassee of Chicken
These biscuits can be made ahead and frozen on a baking sheet. Once they are solid, they can be stored in freezer bags. You can pull out a few at a time and bake as needed, baking them at least 25 minutes. At Holly Hill Inn, we also make mini biscuits with a 1-inch biscuit cutter and stuff them with country ham and local apple butter.
Preheat oven to 375 degrees. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Cut in the butter by hand or with a pastry blender until the mixture resembles coarse crumbs. Add buttermilk and stir in to moisten. Bring mixture together in bowl until it holds together in a ball.
Turn out onto floured surface and knead 2 to 3 times. Pat or roll out to 1/2-inch thickness. Cut biscuits and place on parchment-lined baking sheet. You should get about 9 (3-inch) biscuits, or 16 (2-inch) biscuits. Bake for 20-25 minutes, depending on size.
Photo: Tee Witten
