Hands down this is my mom's favorite thing I make.
For me personally it brings back memories of living in Georgia, and fresh biscuits were a favorite of mine as well. This recipe is one I only do at my parent's house however, as freezer space is your best friend (and my London apartment is limited in this area).
The recipe I use is from Bobby Flay, however I have amended it slightly, as well as including measurement changes for those of us now living in Europe. Links to the original recipe, and helpful video below: https://www.rachaelrayshow.com/recipe/13278_Bobby_Flay_Black_Pepper_Biscuits
Recipe:
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
170 g (US equivalent of 12 tablespoons) cold unsalted butter, cut into small pieces
1 1/2 cups cold buttermilk
1/2 cup heavy cream (not necessary)
4 tablespoons unsalted butter, melted - I use less
Method:
I purposely do not preheat the oven (more on this later)
Combine the dry ingredients (flour, baking powder, baking soda, salt) in a glass bowl.
Prepare the baking trays with parchment paper. Prepare the work surface with a little flour. The trick to making incredible flaky biscuits is to work as quickly as possible and keep the butter as cold as possible throughout. This preparation step helps achieve this.
At this stage is when I get the butter and buttermilk out of the fridge, not before. Cut butter into cubes, and work into the flour until it resembles corn meal. Add in the buttermilk and mix with a spoon to prevent 'monster hands'.
Tip this mixture over onto the surface and bring together until just combined. Bear in mind it is a loose dough. Press down until it is an even height throughout.
Cut into squares. If you are trying to impress someone, feel free to be fancier and use a cookie cutter to make circles, but I always cut out squares. Place on baking tray.
This is the step that requires my parent's big freezer. Place both baking trays in the freezer. This step is my secret to keeping the butter cold resulting in the fluffiest biscuits.
Preheat the oven to 230 Celsius. My parent's oven only takes 5-10 minutes to preheat. If your oven takes longer to preheat, adjust accordingly, you don't actually want to freeze your dough in this process, just cool it down.
Once the oven preheats, bring the trays out of the freezer and brush on cream. Not going to lie, sometimes I miss this step, because I find it wasteful to open a whole carton of cream for a few brushstrokes, but it does make a difference for a glossier and less dry finish.
Bake for 12-15 minutes or until golden brown.
Take out of the oven and brush with melted butter. If you skip the cream step like I often do, missing this step is not an option.
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