Southern Buttermilk Biscuits

[ { "@type": "HowToStep", "text": "Preheat your oven to 450degreesF." }, { "@type": "HowToStep", "text": "Combine the dry ingredients in a bowl, or in the bowl of a food processor." }, { "@type": "HowToStep", "text": "Cut the butter into chunks and cut into the flour until it resembles course meal." }, { "@type": "HowToStep", "text": "If using a food processor, just pulse a few times until this consistency is achieved." }, { "@type": "HowToStep", "text": "Add the buttermilk and mix JUST until combined." }, { "@type": "HowToStep", "text": "If it appears on the dry side, add a bit more buttermilk. It should be very wet." }, { "@type": "HowToStep", "text": "Turn the dough out onto a floured board." }, { "@type": "HowToStep", "text": "Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick." }, { "@type": "HowToStep", "text": "Use a round cutter to cut into rounds." }, { "@type": "HowToStep", "text": "You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones." }, { "@type": "HowToStep", "text": "Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other." }, { "@type": "HowToStep", "text": "If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together." }, { "@type": "HowToStep", "text": "Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom." }, { "@type": "HowToStep", "text": "Do not overbake." }, { "@type": "HowToStep", "text": "Note: The key to real biscuits is not in the ingredients, but in the handling of the dough." }, { "@type": "HowToStep", "text": "The dough must be handled as little as possible or you will have tough biscuits." }, { "@type": "HowToStep", "text": "I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing." }, { "@type": "HowToStep", "text": "You also must pat the dough out with your hands, lightly." }, { "@type": "HowToStep", "text": "Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit." }, { "@type": "HowToStep", "text": "Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month." }, { "@type": "HowToStep", "text": "When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450degreesF for about 20 minutes." } ]