Recipe: Our Favorite Buttermilk Biscuit

Whether you're a biscuit person or a cornbread person, here at Southern Living, we think everyone should know how to make the perfect biscuit. Fluffy or flaky? Butter or lard? Everyone has an opinion about what makes a biscuit great. To settle the debate, our Test Kitchen baked hundreds of biscuits until we landed on our all-time favorite, no-fail recipe that will impress new cooks and old pros alike - and luckily for us, they are sharing their secret tricks with us. Perfectly flaky and reminiscent of Grandma's best biscuit recipe, this yummy Southern staple will become your new go-to breakfast (and lunch, and dinner) side. Or, if you're really feeling daring, try one of these flavorful biscuit variations

Follow a few simple steps to make our Best Ever Buttermilk Biscuit in your own kitchen. We’ve learned a few secrets to the method over the years that have perfected our recipe. First, grate a frozen stick of butter on a box grater. Grated butter gives a more even distribution of fat throughout the dough, which will make the biscuits light and fluffy. Combine the butter with White Lily self-rising flour. (We always use this type of flour because it’s made with a softer winter wheat; it has less protein and less gluten so the biscuits will be much more tender.) Chill the butter and flour mixture for 10 minutes. Take out the mixture and create a well in the center, pouring in the buttermilk. Stir together the ingredients. We’ve found that it takes 15 stirs to incorporate all of the ingredients and have perfectly textured dough. Turn the dough out onto a floured surface, and roll it out into a rectangular shape with a rolling pin. Fold the dough over, and roll it into a rectangle again. Repeat this process four more times. This layering technique gives the biscuits lots of flaky layers. Dip a cutter in flour, and cut the biscuits straight up and down. Lay parchment paper over your pan, and position the biscuits on it so that they are touching. (This helps them rise in the over.) Bake in the oven at 475°F for 15 minutes. As the biscuits are cooling, brush the tops with melted butter.

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