Made with only three ingredients, hot, fluffy Buttermilk Biscuits will disappear in no time.
I've spent countless Sunday mornings in a flour-covered kitchen trying to perfect this elusive delicacy. Like most of you, I'm always careful to use a light hand when working the dough, but Test Kitchens Professional Vanessa McNeil Rocchio and I discovered a secret that makes these biscuits our best ever.
The trick is in the unique dough-folding method, the same one used to make puff pastries and croissants. Folding creates multiple layers of dough and fat, giving rise to a tender, puffy biscuit. Combine the dry ingredients the night before, and refrigerate for an easy, hot breakfast in the morning.
"Our Best Buttermilk Biscuits" is from the November 2007 issue of Southern Living.