The secret to perfect buttermilk biscuits is frozen butter and a lot of folding.
In short: Achieving the ideal biscuit requires more than just flour and buttermilk. By using frozen butter and a specific folding technique, you create distinct layers that puff into golden perfection. Paired with crispy country ham and a sharp, coffee-based red-eye gravy, this classic combination delivers a masterclass in Southern comfort cooking.
The foundation of a superior biscuit lies in the temperature of your ingredients. Using 2 1/2 cups of White Lily self-rising flour—or a substitute of cake flour, baking powder, and salt—is essential. The most critical step involves grating one stick of frozen solid salted butter into the flour mixture. After tossing the butter with the flour, the bowl must return to the freezer for 15 minutes to ensure the fat remains cold before baking.
Once the buttermilk is barely mixed in, the dough will appear messy. The transformation happens on a floured surface where you mold the lump and roll it to an inch thick. You must fold the dough over itself and roll it out again, repeating this process for a total of four folds. This technique builds the internal structure necessary for a puffy, golden rise. After punching out your biscuits with a circular cutter, brush the tops with melted butter and bake at 475 F for about 15 minutes.
The accompanying country ham and red-eye gravy provide a savory, complex finish. Place 2-4 slices of ham per person into a cold, dry pan over medium heat, allowing the fat to render and the meat to brown. Remove the ham just before it reaches your desired crispness, as it will continue to harden while cooling. To make the gravy, deglaze the pan with black coffee. Once the boiling stops, stir in a sweetener like honey and whisk in half a tablespoon of cold butter. Assemble by placing the ham on a split biscuit and drizzling with the gravy.
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- Summary by Intellect · source: Buttermilk Biscuits, with Country Ham and Red-Eye Gravy
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