Perfect Buttermilk Biscuits

Posted by Vanessa in Cooking, October 19, 2009

I absolutely love it when I come across a recipe that I just know is going to be a mainstay in our home for years to come. Actually, I’m going to tell you about two of them today. The first one is Alton Brown’s Southern Biscuits. A few weeks ago I’d given Ina Garten’s Biscuits a try and we liked the way they came out, but I’d mentioned that I still wanted to give Alton Brown’s recipe a shot. I’m so glad I did. These are just the way biscuits should be, truly the perfect biscuit. I don’t feel any need to try any other biscuit recipe, ever. Yum. (I didn’t get a chance to take pictures of the biscuits this time around. It was just one of those nights that got a little crazy right before dinner and, honestly, all I wanted to do was sit down and dig in, so…maybe next time.)

We had the biscuits with one of my favorite meals…pot roast with mashed potatoes and gravy. The pot roast recipe is another one of our faves. It came from my Uncle John and is very much worth the try. And you can use the exact same recipe to make Italian Beef! The only extra thing you’ll need is rolls for the sandwiches.

A roast of your choice
1 package Italian Seasonings salad dressing mix
1 package onion soup mix
2 cups water

Put the roast in a slow cooker. Mix both seasoning packets in the water. Pour the mixture over the roast and cook on low for 8-10 hours. Shred meat for Italian beef or tear into larger pieces for pot roast.

The leftover juices in the slow cooker make an excellent gravy. All you need is a rue, no additional seasoning needed. It’s awesome. Thanks for the idea, Penny! I’ve always been intimidated to make gravy, but this really is one that’s hard to mess up. So simple, so delicious.

This is a great meal for a cool fall evening. Mmmm, and I can’t wait to make those biscuits again.

Southern Biscuits

recipe from Alton Brown
  • Prep Time: 20 minutes.
  • Cook Time: 20 minutes.
  • Ready in 40 Minutes.
  • Makes: 1 Dozen
  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons shortening
  • 1 cup buttermilk, chilled
  • Preheat oven to 450 degrees.
  • In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don\'t want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
  • Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first.)
  • Bake until biscuits are tall and light golden brown on top, 15 to 20 minutes.

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