My southern post

My dad is from the south, the real south. I never had the chance to know him, but I feel that southern presence in the way I bake. I feel the sunlight through a farmhouse window, I feel the humid heat of a summer day, lemonade sweat on the side of the glass, ice clinking. I imagine the wraparound porch, the fan clicking and going side to side, not making a dent in the heat, but making enough noise to almost be music. I see the pies cooling on the windowsill, the heat from the oven making you want to run from the kitchen, but you stay and stir and mix, and add more flour, more salt, more Crisco. You knead the bread by hand, you cut out biscuits and rub the tops with melted butter, real ass butter. You take a cake to a neighbor who just had a baby, or a sick elder down the road. You know your local dr by their first name, you know their favorite cookie when you go visit. Small town inside, big city dreams outside. That’s me people. And I bake like it. 



5 1/2 cups all purpose flour
2 T baking powder
2 tsp baking soda
1 T kosher salt
3 sticks unsalted butter (plus some melted for brushing tops)
3 cups chilled buttermilk

Preheat oven for at least 20 minutes on 475 degrees

Combine first four ingredients in a mixing bowl (use dough hook attachment if using mixer)
Cut in butter either with dough hook (will need to scrap the sides) or using a pastry tool, cut butter into small chunks in flour mixture
Add buttermilk and knead* (just until formed, do not overmix)
*mixture will be a bit wet when you knead it, make sure to have extra flour to keep hands dry

Roll dough into a rectangle and either cut out with biscuit/cookie cutters, or cut into squares or the shape of your choice, just making sure they are the same thickness to cook evenly

Place on parchment lined sheet pan, brushing melted butter on tops (if no parchment paper, lightly grease your sheet pans)

Cook for 8 minutes, turn sheet pan around, cook for 8-10 more or until brown/toothpick comes out clean

Makes about 20 biscuits


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