The most perfectly flaky, fluffy Southern buttermilk biscuits I will ever be able to make at home. And they’re SO EASY, too.
Can we all take the time to appreciate the very big difference between the two pictures above? (I should have grated the butter!)
Patience. Patience is key when making any type of biscuit or puff pastry. I would describe these biscuits as a modified version of the old-fashion Clabber Girl recipe. It has a weak butter taste but was still nice and soft and fluffy. My family liked them but overall it was okay for my first time I suppose... I will say though, they did taste better the day after they were made.
MY OVERALL RATING:
DIFFICULTY || MODERATE
It may be that I was just crap at making it or the fact that nobody has time to grate butter (I keep wanting to write cheese) but these biscuits were not what I hoped for. They tasted fine sure but not great.
FIND THE RECIPE: