Southern Buttermilk Biscuits
Biscuits are a staple breakfast item in North America, especially in the southern regions. It's a common misconception that buttermilk is high in fat, not only because of its name but also its viscosity. In fact, "traditional" buttermilk is made from the liquid that separates from churning cream into butter and contains less fat than milk. "Cultured" buttermilk is fermented cow's milk. Both have a tangy flavor due to the lactic acid from bacteria that ferments the buttermilk and gives it a thick viscosity.
Ingredients
Units:
- Buttermilk - 9 oz
- Unsalted Butter - 2⅞ oz
- All Purpose Flour - 9½ oz
- Baking Soda - 0.05 oz
- Baking Powder - 3/8 oz
- Salt - 1/8 oz
Servings
6 biscuitsDirections
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