Once these are out of the oven, everyone goes crazy for them

Cooktop Cove: Once these are out of the oven, everyone goes crazy for them

By Robin Donovan

Airy, flaky and buttery biscuits are ubiquitous on Southern tables. They’re great for breakfast, served with eggs or sausage and gravy, of course, but also make a delicious side for fried chicken or glazed ham. The recipe below is one that would make any Southern cook proud. Once you’ve made it once or twice, it will start appearing on your breakfast (and lunch and dinner) table regularly.

Making flaky biscuits is easier than many other types of pastry. The secret to success is using very cold butter and cutting it in either with a food processor or pastry cutter. You can also freeze the butter and grate it using the large holes on a box grater.

Buttermilk biscuits

10 to 12 biscuits

15 minutes

30 minutes

2-1/2 cups all-purpose flour

2 tablespoons baking powder

1 teaspoon sugar

1 teaspoon salt

1/2 cup (1 stick) cold, unsalted butter, cut into small pieces

1 cup buttermilk

Preheat the oven to 425 degrees F. In the bowl of a food processor, combine the flour, baking powder, sugar and salt and pulse to mix well.

Add the butter and pulse until the mixture resembles a coarse meal. Add the buttermilk and process until the dough comes together in a sticky ball. (If you don't want to use a food processor, you can whisk the dry ingredients together in a large mixing bowl and cut the butter into them with a pastry cutter or two knives. Stir in the buttermilk until a sticky dough forms.)

Turn out the dough onto a floured surface and roll it into 1-inch-thick rectangle. Fold the rectangle in half over itself and roll it out again to a 1-inch-thick rectangle. Repeat about five more times.

Cut the dough with a 2-inch round cutter. Arrange the rounds on a baking sheet and bake in the preheated oven for 10 to 15 minutes, until golden brown.

Serve hot.