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"This is an American recipe," says Curtis. "Much more like savory scones than cookie-style biscuits as we know them in Australia. They are delicious served as an accompaniment at meal times, especially when you need something to mop up gravy or sauce."
Pro tip: Serve them with Curtis' Southern Fried Chicken.
Make-ahead: These biscuits are best eaten warm from the oven, but they can be made up to 1 day ahead, cooled and stored airtight at room temperature. To rewarm them, wrap the biscuits in foil and bake at 350˚F for about 10 minutes, or until they are heated through.
Position a rack in the center of the oven and preheat to 425˚F.
On a sheet of wax paper, sift together flour, sugar, baking powder, salt, and baking soda, then sift the flour mixture again into a bowl. Using your fingertips, blend in butter until mixture resembles coarse meal. Add buttermilk and stir with a fork until mixture is just moistened (do not overmix the dough).
Turn the dough out onto a floured surface and knead gently just until dough holds together loosely. Pat out dough to an 8-by-5-inch rectangle. Using a 2 1/2-inch biscuit cutter, cut out the biscuits, flouring the cutter between each cut. Arrange biscuits on a large heavy baking sheet, about 2 inches apart. Brush the tops with milk or cream.
Bake for about 15 minutes, or until biscuits are puffed and pale golden. Serve warm.