1960 Original Kentucky Buttermilk Biscuit
Transport your taste buds back to the golden era of Southern comfort food with this 1960 Original Kentucky Buttermilk Biscuit recipe. These biscuits are irresistibly flaky, tender, and buttery, thanks to the clever folding technique that creates delectable layers. Made with pantry staples like all-purpose flour, baking powder, and just a touch of cold buttermilk, these classic biscuits are quick to prepare, taking only 15 minutes of prep time and a mere 12 minutes to bake to golden perfection. A kiss of melted butter brushed on top fresh out of the oven adds a rich finish, making them the perfect companion for savory gravies, sweet jams, or a dollop of fresh honey. Whether you're crafting a hearty Southern breakfast or elevating your dinner table, these iconic biscuits deliver nostalgia and flavor in every bite.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.75 teaspoon salt
- 0.5 cup unsalted butter
- 1 cup cold buttermilk
- 2 tablespoons melted butter (for brushing)
Instructions
Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Cut the cold unsalted butter into small cubes. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Make a well in the center of the mixture and pour in the cold buttermilk. Stir gently with a wooden spoon just until the dough starts to come together. Be careful not to overmix; the dough should be slightly shaggy.
Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1 inch thick. Fold the dough in half, turn it 90 degrees, and pat it out again. Repeat this process a total of 3 times to create layers for flakiness.
After the final fold, pat the dough into a 1-inch-thick rectangle. Use a round biscuit cutter (about 2.5 inches in diameter) to cut out biscuits. Press straight down without twisting the cutter for the best rise. Gather and gently rework the scraps to cut more biscuits, if needed.
Place the biscuits on the prepared baking sheet, touching slightly for soft sides or spaced apart for crispier edges.
Bake in the preheated oven for 10–12 minutes, or until the tops are golden brown.
Remove the biscuits from the oven and immediately brush the tops with melted butter for extra flavor and shine.
Serve warm with butter, honey, or jam, and enjoy your authentic 1960 Original Kentucky Buttermilk Biscuits!
Nutrition Facts
Calories |
1820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 4018 mg | 175% | |
| Total Carbohydrate | 247.3 g | 90% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 12.7 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 343 mg | 26% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 710 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
