Buttermilk Biscuits

Don't "work" the biscuit dough too much either...if you are doing drop biscuits, don't overstir, and if you knead them & roll them, only knead them a couple of times.

This is the recipe I use (it came from an old Southern Living cookbook I have):

1/2 cup (1 stick) butter
2 cups self-rising flour
3/4 cup buttermilk

Cut the butter into the flour until it looks like coarse meal. Add buttermilk & stir until just moistened. Knead lightly on a lightly floured surface 3-4 times. Roll dough out, cut and bake on a lightly greased pans at about 375-400 degrees for about 12-15 minutes. Brush with melted butter

Between the self-rising flour & the butter, there's usually enough salt to keep them from being bland, and if you do it right, them come out very flaky and airy.

This recipe from Paula Dean made the best biscuit I've ever put in my mouth. However, I rarely make them since they take 1 1/2 cups of heavy whipping cream.



* 2 cups self-rising flour, plus more for dusting
* 1 tablespoon sugar
* 1 1/2 cups heavy whipping cream

Preheat oven to 500 degrees F.