Perfect Southern Buttermilk Biscuits

These fluffy Southern Buttermilk Biscuits are made from scratch with a "tried and true" technique that gives you a tender biscuit filled with lots of flaky layers.

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Ingredients

• Self rising flour - White Lily flour is the preferred as it is made from soft winter wheat. Any high quality self rising flour will work though.
• Butter - I prefer to use unsalted butter. The butter will need to be chilled, and should be brought out just at the moment you intend to use it. You can also use frozen butter by using a grater to grate the butter into the flour.
• Buttermilk - this should also be chilled. If your dough seems a little to crumbly you can always add a little extra to make it come together a little better.

What if I don't have self rising flour?

You can use all purpose flour by adding to ingredients to it. For two cups of all purpose flour whisk in 1 teaspoon of salt and 3 teaspoons of baking powder.

How to make the biscuits

The big key to making high quality biscuits is to have chilled butter and buttermilk, work quickly, and not to overwork the dough.

Put the flour into a large bowl, and cut the butter into pieces then add to bowl. Work the butter into the flour with a pastry blender until it you have a lot of pea sized pieces. The bits of butter left in the dough at this stage will help add the flaky layers we're looking for.

Add the buttermilk all at once and stir with a spoon until just combined. Be careful not to overwork the dough at this stage.

Then we are going to get a little flour on our board, a two-inch biscuit cutter, and a bench scraper. Turn the dough out onto the floured surface.

Pat the dough out into a rectangle until it is uniformly about an inch thick. Fold one-third towards the center, then fold the other third over, and flip the dough over to pat out again to about one-inch thickness. This process should be done three times.

Pat out the dough to about 1 inch thick then cut with a 2-inch biscuit cutter. Place on an ungreased baking sheet. Bring the leftover back together pat out, and cut more biscuits. Repeat until the dough is gone.

You can also cut the doughs into squares which means you would only have to pat out the dough once.

Bake in a preheated 500-degree oven for 10-12 minutes or until the biscuits are a light golden brown. Melt some butter in the microwave while they are baking.

When you take your biscuits out of the oven, be sure to butter the tops then flip them over to butter the bottoms. Even though you take them out of the oven they are still hot...hot...and still baking on the tray...sooo...let's take care not to have those bottoms overdone!

Be sure to make some Sausage Gravy to pour over these, top with some Cherry Jam, serve alongside Banana Bread, or serve with some Instant Pot Omelette Bites!

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