A Year-Round Guide to Franklin and Nantahala

Yield: 12 small or 6 large biscuits. 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon sugar 1 teaspoon salt 1 cup whole buttermilk, chilled

Madison County Championship Rodeo

Yield: 12 small or 6 large biscuits. 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon sugar 1 teaspoon salt 1 cup whole buttermilk, chilled

Rosemary and Goat Cheese Strata

Yield: 12 small or 6 large biscuits. 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon sugar 1 teaspoon salt 1 cup whole buttermilk, chilled

Yield: 12 small or 6 large biscuits.

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sugar
1 teaspoon salt
1 cup whole buttermilk, chilled
8 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing

Preheat oven to 425°. Line a rimmed baking sheet with parchment paper and lightly grease with cooking spray.

In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. In a small bowl, stir together chilled buttermilk and melted butter. The mixture will look curdled. Use a rubber spatula to stir the buttermilk mixture into the flour mixture just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl.

Using a greased ¼-cup measure, portion the dough and drop biscuits onto the prepared baking sheet, spacing each about 1½ inches apart.

Bake biscuits until tops are golden brown, 13 to 15 minutes. Remove from oven and brush with additional melted butter. Serve warm.

print it

This story was published on Jan 31, 2022

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.