“Now, buttermilk biscuits here we go. Zip the flour roll the dough. Clap your hands and stomp your feet. Move your butt to the funky beat.” Anyone else know that song? Sir Mix a lot circa early 90s? Sorry, I had to. I can’t think of anything else when I say Buttermilk Biscuits.
I am now fully aware that if you want good biscuits, you need a recipe from a southerner. So I went to the Magnolia cookbook for these bad boys. Then added my own little honey butter concoction to them. These biscuits are amazing. A little bit of sweet and a little bit salty and the perfect flaky biscuit consistency that you want. I was quite impressed with myself, actually. The best part is that I had everything I needed already in my kitchen.
Warm biscuits with butter and honey are sent straight down from heaven, no question. These biscuits are amazing and whatever you decide to put on them, whether it be butter, honey, jam or sausage gravy. (we tried that too, ah.ma.zing) I am already planning to add these to our menu.
4 cups self-rising flour, plus more for the work surface
2 Tablespoons baking powder
1 teaspoon baking soda
3 sticks salted butter, cold and cut into ½-inch pieces or grated (I like to grate mine)
2 large eggs, beaten, plus 1 large egg for brushing
1½ cups buttermilk, and more if needed. Plus 1 tablespoon for brushing