Categories: Breakfast
Ingredients
- 4 cups self-rising flour, plus more for the work surface
- 2 tbsp baking powder
- 1 tsp baking soda
- 3/4 lb. (3 sticks) salted butter, cold, cut into 1/2-inch pieces or grated
- 2 large eggs, beaten, plus 1 large egg for brushing
- 1 1/2 cups buttermilk, plus 1 tbsp for brushing
- Pop's Strawberry Jam (see recipe), for serving
- Bobo's Classic Gravy (see recipe), for serving
Directions
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In a large bowl, whisk together the flour, baking powder, and baking soda. Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas.
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Stir in the beaten eggs with a wooden spoon until combined. Stir in 1 1/2 cups buttermilk until the dough comes together into a sticky mass. If it is too dry, add more buttermilk 1 tbsp at a time, mixing after each addition, until it reaches the correct consistency. Cover the bowl and refrigerate for at least 30 minutes and up to overnight.
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Position a rack in the middle of the oven and preheat the oven to 400. Line a baking sheet with parchment paper.
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Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly 14 inches across and about 1/2 inch thick.
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Use a floured 2 3/4 inch round cutter to cut out about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits.
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Transfer the biscuits to the prepared baking sheet, arranging them so that they all are touching.
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In a small dish, beat together the remaining egg and 1 tbsp buttermilk. Brush the mixture on the top of the biscuits.
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Bake until golden brown, 15-20 minutes. Let cool slightly in the pan on a rack.
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Serve with jam or gravy.