[Southern Biscuits] 20-minute Flaky buttermilk biscuits

Whenever we go to the States, we'd love to have a breakfast at a diner or breakfast restaurant, e.g. iHop, to have a greasy breakfast. Unfortunately, gravy and biscuits are not standard items here. (I love greasy breakfast. It may not help your body shape if you eat everyday, but will satisfy your craving for buttery meal. :D. In my humble opinion or IMHO, an occasional dose of grease could be a soul food that can console your soul if it is tired of your strict diet!)
So, I make such a breakfast at home.

Southern biscuits with over-flooding gravy is the right answer for a weekend breakfast menu.

But,  southern biscuits with ample butter and jam are awesome, too :)

 My recipe makes eight biscuits, but it doesn't last 24 hours. It's okay though, since it takes only 20 minutes to make  a batch.

These biscuits are as good as or even better than Tim Hortons' tea biscuits.

Here goes the recipe.

I've already used this recipe for a few years. But, as I didn't write down the reference, I am not sure where I got this recipe from. :(

Here goes my flaky buttermilk biscuit recipe:

Ingredients

2 cups all-purpose flour

4 teaspoons (= 1 tablespoon + 1 teaspoon) baking powder

2 tablespoons sugar

1/2 cup unsalted butter

2/3 cup buttermilk *

(*See how to make buttermilk substitute in Directions below)

1/2 teaspoon salt

Directions

1. Preheat your oven to 450°F.

2. Combine the dry ingredients in a bowl.

3. Pulse a few times, if you use a processor, or cut the butter into chunks and cut into the flour until it resembles course meal.

4. Add the buttermilk and mix just until combined. Do not overmix!

(* If you don't have buttermilk, you can make a subistitute: 

First, place 2 teaspoons of white vinegar(or lemon juice) in a liquid measuring cup. 

Second, add enough milk to bring the liquid up to the 2/3 cup line.)

5. Turn the dough out onto a floured board.

Gently, gently pat the dough out until it's about 1 inch thick. 

Roll out 4-5 times quickly. Handle the dough as little as possible.

6. Use a water glass or a round cutter to cut into rounds.

7. Place the biscuits on a cookie sheet.

9. Bake for about 12-14 minutes- the biscuits will be a beautiful light golden brown on top and bottom.

Do not overbake.

Meanwhile, make your favorite gravy.

The dough must be handled as little as possible or you will have tough biscuits.

I prefer using a food processor since the ingredients stay colder and the dough can be handled very quickly.

When you bake beforehand, and want to serve warm,

heat for about 10-12 seconds in the microwave to heat up.

Then, you can spread butter and jam on the biscuit, or pour gravy of your choice over the biscuits.

I like both! :)

I'll post a great sausage gravy recipe in my next post.

Enjoy!

Flaky Buttermilk Biscuits