Southern Buttermilk Biscuits (An "Army Wives" Inspired Recipe)
"Army Wives" Season 6 returned this week, and in honor of the series' new season, it's time we started looking into the biscuit and gravy realm of southern style cooking.
I recently wrote a piece about biscuits and gravy, and I was surprised at how many people either had never tried it or considered it odd as a cuisine. Truth be told, I hadn't tried biscuits and gravy until I was out on my own (working in a restaurant, actually), but I instantly loved the creamy white sauce on a soft, pillowy biscuit.
My southern food knowledge is limited, as I have never lived there myself. However, my husband lived in Columbia, South Carolina while he was going to graduate school. This meant I spent more than a few weeks there in a year, sampling the food and exploring the culture. From Columbia to Charleston where Army Wives is shot and up and down the coast, one thing is for certain: Southerners are serious about their biscuits.
Making a good, flaky biscuit is a lot like making pie dough. You don't want to overwork the dough, and it's important that your fat of choice be as cold as possible to avoid having it melt as you're working with it.
Enjoy a comfort-food family dinner and a new episode of "Army Wives" this Sunday at 9/8c on Lifetime.
Buttermilk Biscuits Recipe
- 2 cups all-purpose flour, plus more for rolling
- 4 teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- ¼ cup cold butter or lard, cut into small pieces
- 1 cup buttermilk
Preheat oven to 475º F. Mix together flour, baking powder, salt, and baking soda. Use a pastry cutter to incorporate butter or lard into the mixture until crumbly. Stir in the buttermilk just until it comes together.
Turn the dough onto a flat, floured surface. Knead the dough gently, folding it in half and then pressing into itself 4-5 times. Press the dough lightly until it is 3/4" thick. Cut into 2" rounds. Place on baking sheets and bake 10-12 minutes until tops are golden brown.
Remove from oven. Serve warm.