BLVD Bistro is a dynamic Southern-inspired restaurant in Harlem. Executive Chef/Owner Carlos Swepsen gets his love for cooking from his grandmother’s kitchen in Natchez, Mississippi. These Southern Buttermilk Biscuits are the perfect, flaky example of this southern heritage.
Prep time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
4 cups White Lily self-rising flour
1/2 tbsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 lb unsalted butter
2 cups buttermilk
Preheat your oven 450F
Combine the flour, the baking powder, baking soda, and salt in a large bowl.
Cut the butter into chunks and cut into the flour until it resembles course meal.
Add the buttermilk and mix until just combined. If it appears too dry, add a bit more buttermilk. It should be very wet.
Turn the dough out onto a floured surface. Use up to 1/2 cup extra white lily flour to make sure the dough doesn't stick.
Gently, gently pat (do not roll with a rolling pin) until it's about 1/2" thick. Fold the Dough about 5 times, gently press the dough down to 1 inch thick
Use a round biscuit cutter of your choosing to cut into rounds.
Place the biscuits on an ungreased cookie sheet. Bake for 10 minutes until lightly golden brown.
Serve hot with your favorite butters, jams or syrup.