Buttermilk biscuits are probably the very definition of comfort food — warm, buttery, fluffy, and filling, they pretty much go with anything and make the perfect side dish or base for a sandwich. Brooklyn, NY's Southern-inspired restaurant Seersucker shares their recipe for their buttermilk biscuits.
- 7 Cups cake flour, plus more if needed
- 3 Tablespoons baking powder
- 1 1/2 Teaspoon baking soda
- 1 1/2 Teaspoon salt
- 3/4 Cups lard
- 3 Cups cold buttermilk
- Melted butter, for pan
- Fleur de sel, for tops of biscuits
Preheat the oven to 425 degrees.
Sift all of the dry ingredients together and cut into the lard. Add the cold buttermilk and mix well with a wooden spoon.
Turn the mixture out onto a table or board and gently bring together. Have additional cake flour nearby as the dough is very wet and you might need some additional flour. Roll out and tri-fold the dough three times and roll out. Cut the dough with a square cutter and bake on half sheet trays lined with aluminum foil (shiny side up) that has been brushed with butter.
Add more melted butter on top of the biscuits and sprinkle with fleur de sel. Bake for about 10 to 12 minutes.