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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.
-After you cut out your first round of biscuits from the dough, you can reshape the dough once more to cut more biscuits. To avoid over-handling the dough, simply press the dough together to form another rectangle 1/2″ thick. The second round of biscuits will be more rustic looking, but that’s okay.
-Another key to creating a great texture is to not overwork the dough. If the dough gets overworked, the biscuits will be heavy and dense. Keep a light hand while making biscuits and heed the recommendation to only stir the dough 15 times.
-My favorite way to enjoy these: warm from the oven with some butter and blueberry preserves. They would also be perfect for breakfast sandwiches, sausage gravy, or a drizzle of honey.
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