Buttermilk Biscuits (American South)

An authentic recipe from the grandmother of a friend of mine born in Georgia. In the South biscuits are often served daily in place of bread and Southerners can be demanding about the texture and taste of their favourite carb.

4 cups self-rising flour, plus more for the work surface
2 Tbsp. baking powder
1 tsp. baking soda
¾ lb (3 sticks) salted butter, cold, cut into ½" pieces or grated
2 large eggs, beaten, plus 1 large egg for brushing
1½ cups buttermilk, or as needed, plus 1 Tbsp. for brushing

In a large bowl, whisk together the flour, baking powder, and baking soda. Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas.

Stir in the beaten eggs with a wooden spoon until combined. Stir in 1½ cups buttermilk until the dough comes together into a sticky mass. If it is too dry, add more buttermilk 1 Tbsp. at a time, mixing after each addition, until it reaches the correct consistency. Cover the bowl and refrigerate for at least 30 minutes and up to overnight.

Preheat oven to 400°F (200°C). Position a rack in the middle of the oven and line a baking sheet with parchment paper.

Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly 14" across and about ½" thick.

Use a floured 2¾" round cutter to cut out about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits.

Transfer the biscuits to the prepared baking sheet, arranging them so that they all are touching.

In a small dish, beat together the remaining egg and 1 Tbsp. buttermilk. Brush the mixture on the top of the biscuits.

Bake until golden brown, 15-20 minutes. Let cool slightly in the pan on a rack.

Biscuits are best the day they are made (and ideally fresh out of the oven!). Serve with strawberry jam or gravy, if desired. Store leftovers in an airtight container at room temperature for up to two days.

Makes about 20 biscuits.

Cook's Notes: For longer storage, arrange the biscuits about ½" apart on two parchment-paper-lined baking sheets and freeze until solid. Transfer them to a zip-top plastic bag and freeze for up to two weeks. There is no need to thaw them before baking.