Sugar & Spice by Celeste: #SavetheBiscuit ! A Buttermilk Biscuit Tutorial

How many recipes can you think of that only call for 3 ingredients, yet can evoke such special memories in the hearts and minds of so many southerners?  These days, we rely too often on fast food and frozen meals, that we sometimes forget how wonderfully comforting and easy things like biscuit-making can be.  Sure, you can buy frozen biscuits at the store, but there's just nothing quite like a hot, fluffy biscuit right out of the oven that you've made from scratch.  It's rewarding.  Plus, it's so much fun to teach the people you love how to make the perfect biscuit.  It's something that everyone should undoubtedly have in their arsenal, and a lot of people don't realize how dadgum easy it truly is.

Last weekend, my two adorable nieces spent the night, and on Sunday morning we hopped into the kitchen for a lesson in biscuit-making.  They were so excited, and it turned out to be quite the fun little adventure!  By the end of it, we were all covered in flour, but that was just part of the fun.  Upon first bite, they proclaimed - 'Yum!  Let's make more!!'  I have to admit, that sort of enthusiasm in the kitchen warmed my heart.  It brought back all those memories that I have of making biscuits with my grandmother.  Maybe one day, they'll look back and remember learning to make biscuits for the first time with 'Aunt Les.'  :)

I'm so happy to be partnering with White Lily brand flour, as a White Lily Ambassador, on their mission to #savethebiscuit!  White Lily is a brand that I trust up and down, and I will not make biscuits with any other flour.  The reason is simple - Southern flours, like White Lily, are made from soft winter wheat, and therefore have much lower levels of protein.  This results in lighter, fluffier and more tender biscuits.   

Tips for Great Biscuits: 
1.  Always use COLD butter and buttermilk.  I've even started keeping my flour in the fridge, as well. 
2.  Work quickly while making the biscuits, so that the ingredients stay cold.  Once that cold butter hits the hot oven, it will create steam, which helps the biscuits rise higher.
3.  And most importantly - Use a gentle hand and do not over-mix.

Helpful Links:
White Lily has some great professional baking tips, which can be found HERE.   

If White Lily isn't sold in your area, you can order it online at either the Smucker's Online Store or Amazon.

So, without further ado, here are some photos of our flour-covered adventures in the kitchen.  Now, go grab someone special and share your new biscuit-making knowledge!

Bon Appetit, my friends! 

First, pour 2 cups White Lily self-rising flour into a large mixing bowl.

Next, add 1/4 cup COLD butter, cut into cubes.

Using a pastry blender or two forks, cut the butter into the flour until the butter is roughly the size of peas.

Learning to use a pastry blender :)

They were both such great little helpers!

When you're finished, it should look like this...the butter will be about the size of peas.

Pour the cold buttermilk into the flour, and using a fork, very gently stir the mixture just until combined.

Stirring and mixing...

Lightly flour your work surface

And pour the dough out onto your prepared work surface

Gently knead the dough just 2-3 times, and pat down into a circle that's about 1/2 inch thick.

Biscuit-making is messy (but tons of fun!)

Next, cut biscuits using a floured, 2 inch biscuit cutter.  Be careful not to twist as you cut.  Place biscuits on a silicone-lined baking sheet, with sides touching.

Biscuit #1 is ready for the oven!

Is that not some major cuteness right there, or what?!?

Into the pre-heated 500 F oven they go for 8-10 minutes, or until golden brown.

Flour-covered adventures are some of the best. :)

The after-math.

Voila!  Enjoy right out of the oven with your favorite jam, jelly or honey.

Classic Buttermilk Biscuits
Ingredients: 
2 cups White Lily self-rising flour 
1/4 cup COLD, salted butter, cut into cubes
2/3 to 3/4 cup cold buttermilk  
2 Tbsp melted butter

Directions: 
Preheat oven to 500 degrees F.

Line a baking sheet with a silicone mat or coat with no-stick cooking spray.
Pour flour into a large bowl.  Using a pastry blender, cut 1/4 cup cold butter into the flour until butter pieces are the size of peas.

Gently blend in buttermilk using a fork, just until dough begins to leave the sides of the bowl.  Do not over-mix!

Place dough onto a lightly floured work surface and very gently knead the dough 2-3 times, just enough to bring it together.  Do not over-knead. 

Pat or roll the dough until it is 1/2 inch thick.  Cut biscuits using a floured 2-inch biscuit cutter, being careful NOT to twist as you cut.  (This will seal the edges and prevent the biscuits from rising as high.)

Place the biscuits on the prepared baking sheet, so that they are almost touching.

Bake in the pre-heated oven for 8-10 minutes, or until golden brown.

While still hot, brush additional melted butter on the top of each biscuit.