This is one of those “Worth the price” recipes. Mornings in the South are a spiritual thing for me. Some of the best cooks you will meet get up very early to start prepping for the morning’s breakfast. On almost every menu in the south is a classic buttermilk biscuit. One thing to keep in mind is that different types of flours, and even different brands will produce biscuits with their own character. No matter the flour you choose, this is the recipe I raised my children on. Try it with Biscuits and Gravy. That’s home.   

Copyright 2002 Blacks Culinary

Preheat oven to 400* In a tall glass add your buttermilk, milk, cubed butter and/or shortening. Place into the fridge till rady to use. Into a large bowl, sift together the dry ingredients or combine with a whisk (a fork will do). Work in chilled cubed butter with a pastry cutter, a spoon or your (gloved) fingers till the dough resembles a rough meal. Add the wet ingredients and fold with a spatula. Using gloved hands combine lightly. You only want to produce a small amount of gluten. Roll out the dough to ¼ - ½ biscuits and cut to the size and shape of your liking. Prepare the egg wash by placing the egg white and 1 tsp of water into a small bowl. Whisk with a fork until it is frothy. Lightly brush the tops of the biscuits. No puddles. Bake at 400 for 22 to 24 minutes or till golden brown. ** Making All Purpose Flour into Self-Rising Flour: The rule to remember is One+One Half+ One and One Half. Self-Rising Flour: One Cup AP Flour, ½ tsp Salt, 1 ½ tsp Baking Powder Serving Tips: This is the PERFECT recipe to use with my Biscuits and Gravy recipe. This is also the biscuit I serve with Fried Chicken. Brush liberally with real butter for best results. (Try using different artisanal flours for differing results. I have found certain flours such as Red Mill make a completely different biscuit that is actually better for certain uses)