Ronni Lundy’s Buttermilk Biscuits

 Ronni Lundy is THE expert of Appalachian cooking. This recipe comes from her book Victuals, and she credits chef Louis Osteen for it….


1 stick unsalted butter, diced and chilled, more for cookie sheet

2 ½ cups soft flour, such as White Lily, more for rolling

1 ½ tsp baking powder

½ tsp baking soda

1 tsp salt

1 cup whole buttermilk

Preheat oven to 350 degrees. Lightly butter a cookie sheet. Sift together the flour, baking powder, baking soda and salt into a large bowl. Sift it again. Add the butter to the flour mixture. Use your fingers to lightly mix it in. Butter should be in pea sized clumps. Don’t over mix it or let your hands melt the butter. Add the buttermilk all at once. Quickly and lightly mix it until it just comes together. Turn the dough out onto a well floured surface and gently pat it down into a disk. Fold in half and gently pat it down again. Lightly roll it out to a ¾” thickness. Cut biscuits with a 2” straight sided cutter. Do not twist the cutter. Place biscuits on the cookie sheet with ½” between them. Cook 15-20 minutes until tops are just turning golden. Serve immediately.


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