Quick note: THANK YOU for the sweetest comments you left on my last post. I read each comment aloud to Avery. Just kidding. But I may do that sometime because you are all so kind. xoxo
I don’t have even a scoch of Southern blood in me, but my love of the region’s biscuits runs deep. It hasn’t always been this way, though — in my childhood, I had one too many run-ins with dry, crumbly, powdery biscuits that left nothing behind but the taste of flour in my mouth. I swore off biscuits for a good long while, that is, until I was old enough (and smart enough?) to try making them in my own kitchen.
That journey, however, is peppered with its own experiences of flat, dense, under-risen biscuits with no flavor. What is such a simple food can sometimes be so finicky and frustrating. And YET. And yet I knew I couldn’t give up, because there had to be a way to redeem all those years of subpar biscuits and it had to be done by me, in my kitchen. Preferably with lots of butter.
I am here to tell you I finally figured it all out, guys and gals. I think I have found the most perfectly flaky, fluffy Southern buttermilk biscuits I will ever be able to make at home. And they’re SO EASY, too. Which means if you follow along with me on this journey to buttery biscuitdom, by the end you, too, will be a biscuit lover (if you weren’t already).30