- 4 ounces cold, unsalted butter, diced
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon iodized salt
- 1 ½ teaspoons sugar
- ¾ cup buttermilk
Recipe by Chef Ouita Michel
At Holly Hill Inn, Midway, we served this with Abraham’s favorite Fricassee of Chicken
These biscuits can be made ahead and frozen on a baking sheet. Once they are solid, they can be stored in freezer bags. You can pull out a few at a time and bake as needed, baking them at least 25 minutes. At Holly Hill Inn, we also make mini biscuits with a 1-inch biscuit cutter and stuff them with country ham and local apple butter.
Turn out onto floured surface and knead 2 to 3 times. Pat or roll out to 1/2-inch thickness. Cut biscuits and place on parchment-lined baking sheet. You should get about 9 (3-inch) biscuits, or 16 (2-inch) biscuits. Bake for 20-25 minutes, depending on size.