Southern Buttermilk Biscuits That Flake Like a Dream 🧈

Mixing up a batch of Southern buttermilk biscuits always starts with cold butter and even colder buttermilk. I cube the butter and toss it in the freezer for a few minutes before cutting it into the flour. The dough comes together quickly—just enough to hold, never overworked. I use my hands to pat it out and fold it over a couple of times for those layers. Cutting straight down with a sharp biscuit cutter helps them rise tall. Baked on a cast iron skillet, the bottoms get that perfect golden crunch. Brushing the tops with melted butter right out of the oven is a must. If you want extra lift, chill the cut biscuits for 10 minutes before baking. #ButtermilkBiscuits #SouthernCooking #BakingTips #Food #Cooking