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July 6th we celebrate the sixth anniversary of our engagement. The day the Hubs asked me to marry him, we went to breakfast near my hometown in North Carolina. We were in a long distance relationship at the time and he was visiting from his home in Florida.
In North Carolina’s capital city, Raleigh, there are many charming and innovative eateries. You can never be bored with food in Raleigh restaurants.
One of those is the State Farmers Market Restaurant. The food there is a great example of homegrown southern Carolinian cuisine. And one of the things they do best is their luscious buttermilk biscuits! They bring you a plate of biscuits before your food comes out and I could just eat them all day!
We ate a good, homemade breakfast there that day before heading over to a museum where he proposed by first giving me my favorite book of all time, Jane Eyre. Then he gave me a journal to write our love story, and in it he’d hollowed out a circle where he’d put my ring.
My Hubs is a Florida boy, born and raised. He’s a little bit redneck, a little bit cowboy, with a dash of nerd. He grew up with a more southern style of cuisine. And so, even though he’ll eat anything, he definitely prefers southern home cooking.
Growing up with a more northern style of cooking and baking, it has been harder for me to tackle southern style anything as far as cooking or baking. But the Hubs loves his biscuits and gravy. So I finally decided to go for it and try making both from scratch. Both dishes turned out OK, but I definitely needed to work more on the biscuits to get that flaky southern biscuit we both love!
Four Batches Later
The first time I baked a batch of these, I slightly under baked them. The second time I over baked the bottoms. There is a pretty fine line between the two so you have to check the tops and bottoms. Both the tops and bottoms should be starting to turn golden brown.
Another trick to these biscuits is adding melted butter to ice cold buttermilk and stirring it. It sounds a little crazy, but it creates the small lumps of butter you want for the biscuits. It makes these quicker to make and easier than cutting in cold pieces of butter.
The one thing I learned while making several batches of these is that the dough must be kneaded. It builds up the gluten and creates a fluffier biscuit. About 10 turns should do it and then pat it into a square about an inch thick.
These buttermilk biscuits pair beautifully with a breakfast of eggs and sausage gravy. Or you can do a southern style eggs benedict, complete with fried or poached eggs, canadian bacon, and creamy chipotle hollandaise sauce. Sometimes we even end up dipping warm biscuits in a saucepan full of warm blueberry compote. But my very favorite way to eat these is smeared with butter and blueberry jam. But whatever way you eat them, they are sure to please!
What is your favorite biscuit topper? Butter? Jam? Ham? Tell me in the comments!
Quick Southern Style Buttermilk Biscuits
- 2 cups buttermilk cold
- 1 cup unsalted butter melted then cooled
- 4 cups flour sifted
- 2 Tbsp granulated sugar
- 1 tsp baking soda
- 4 tsp baking powder
- 1 1/2 tsp salt
- Kosher salt for sprinkling on tops
- 1 large egg, beaten for brushing on tops
- Preheat oven to 450°F.. Grease a sheet pan with cooking spray or use a sheet of parchment paper.
- Measure out buttermilk and put in freezer for about 10 minutes while prepping other ingredients.
- Put butter in a microwave safe bowl and heat for 30 seconds. If not completely melted, return to microwave for 10 second intervals until fully melted. Set aside to cool.
- Sift together flour, baking soda, and baking powder in a medium bowl. Whisk in salt and sugar.
- Once buttermilk has chilled, pour melted butter over top and slowly mix it all together with a fork until it appears thick and clumpy.
- Make a well in the flour mixture and pour the buttermilk in slowly while using a wooden spoon to mix it slowly together. When totally combined, mixture should still be fairly wet.
- Flour a cooking surface and dump out the biscuit dough. Pour some flour on top and knead about 10 times, then press out into a square. Dough should be about an inch in height. Use a 3 inch biscuit cutter to cut at least 8 biscuits. Take the scraps, knead back together and cut as many more as possible.
- Place cut biscuits on baking sheet. Brush the tops of raw biscuits and sprinkle with kosher salt.
- Bake for about 12 minutes or until tops bottoms are slightly golden brown. Let cool a few minutes before serving. Biscuits can be stored in an airtight container for about 3-4 days.