Southern Buttermilk Biscuits – These southern buttermilk biscuits are given a little boost from active drive yeast so they become light and fluffy.
When I found myself with a pint of buttermilk leftover that would surely go to waste, I decided to browse for recipes to see what I could do with it. And then it hit me…buttermilk biscuits! I mean, duh, right? Besides buttermilk pancakes, its the only thing with buttermilk in the actual food title. Oh, and I guess buttermilk ranch dressing. Dammit.
And so I began my quest for a great buttermilk biscuit recipe. But before I tell you about the one I chose, let me give you some back story about my perfect biscuit…
My perfect biscuit is dense, yet fluffy at the same time. My perfect biscuit is NOT a crumbly, dry mess. My perfect biscuit has a perfect round shape, NOT glumpy bumps all over the top. In short, my perfect biscuit is the biscuit made at the lavish, one and only country store, Cracker Barrel. I know, it’s not my typical foodie fare, but man do they know how to make one hell of a biscuit! I’m drooling just thinking about it.
After hours (yes, hours) of searching for a copycat recipe for the Cracker Barrel biscuits, I could not find a single recipe that seemed right. So I just started looking at random biscuit recipes. And then I figured it out…yeast. To make the biscuits fluffy, they need yeast! Apparently, using yeast in biscuits is a “Southern” thang. Hence, why these are called Southern Buttermilk Biscuits.
So I found great recipe that had all that I could ever want in a biscuit. And they turned out great!
They weren’t as tall as I had hoped so next time, I won’t roll out the dough as thin as I did. But other than that, they biscuits were perfect! The flavor was there and the center was so wonderfully fluffy. Mmm.
Recipe (adapted from Bijouxs: Little Jewels from the Kitchen):
|My first pastry blender! It work so much better than 2 knives|
|My new biscuit cutter! I get much too excited about my new gadgets.|