Excuse us if we’re a bit biscuit-mad right now, but Edna Lewis’ buttermilk country biscuits recipe just seems to make life that much better. We have our own version available with butter and jam at our Coffee Bar and napped nicely with gravy each weekend for brunch in our Café. Join us or make your own!
Buttermilk Country Biscuits
Makes approx. twelve to fourteen 2 ½ inch diameter biscuits
3 cups all-purpose unbleached flour
1 scant teaspoon salt
1/2 teaspoon baking soda
3 teaspoons baking powder
2/3 cup unsalted cold butter, cut into approx. 3/4″ slices and quartered
1 cup buttermilk
Preheat the oven to 500°. In a bowl, sift the flour with the baking powder, baking soda, and salt. Using your fingers, work in the lard or butter until the mixture resembles coarse meal. Stir in the buttermilk until just moistened.
Turn the dough out onto a lightly floured work surface and knead two or three times. Roll out or pat the dough ½” thick. Using a 2 ½” round cutter, stamp out biscuits as close together as possible. Transfer the biscuits to a baking sheet. Pat the dough scraps together, reroll and cut out the remaining biscuits; do not overwork the dough.
Bake the biscuits for 12 to 14 minutes, until risen and golden. Serve at once with butter and honey, jam, Steen’s syrup, or ham.
Adapted from The Taste of Country Cooking by Edna Lewis.