If someone pinned me down and told me I had to say one food that was my favorite, I very well may say buttermilk biscuits.
Once you get them right, they are very easy to make and you’ll never go back to pre-made or canned (never). These biscuits are light, buttery, and perfectly tender.
A few notes:
-This recipe is one I’ve been using for forever and it’s from Southern Living (if something is perfect, why mess it up?).
-I like to use White Lily flour, but if you can’t find it, try to find another self-rising flour made with Soft Winter Wheat.
-Make sure all the ingredients are cold (this is why the butter is frozen, the flour mixture gets chilled, and the buttermilk is cold). By keeping the butter cold, it will create little pockets of steam in the oven, resulting in fluffy and perfectly-textured biscuits.
