In my quest to make the perfect Southern biscuit, it occured to me that I might be using the wrong flour. So I ordered some White Lily from an online company and went to work. Apparently, the lower protein content of Southern flours makes for lighter, tastier biscuits. The results I got were some of the best I've had! Since I've never seen good Southern biscuits being made, I kept wondering if the instructions were right. But the biscuits turned out so good, I knew I had a keeper. I did change one ingredient in the recipe but it only helped them taste better (see recipe). I hope you get inspired to make some good homemade Southern biscuits!
Fluffy Buttermilk Biscuits
2 cups White Lily self rising flour
1/4 cup butter, cold and cut into small pieces (you can use Crisco here instead but the butter flavor is better)
2/3 to 3/4 cup of buttermilk (I used regular milk (sweet milk) and a tablespoon of lemon juice to make buttermilk)
Preheat the oven to 500 degrees.
Measure the flour and place in bowl. Add butter and with a fork or pastry cutter incorporate the butter until the mixture resembles crumbs. Blend in enough of the milk to make the dough separate from the sides of the bowl, but don't stir too much, just until moist. Gently knead dough two or three times then roll out on a floured surface to about 1 inch in height. Cut with a large biscuit cutter but do not twist the cutter (it makes the edges tough). Place on a cookie sheet making sure the sides touch. Bake approx. 8 to 10 minutes or until tops are lightly browned. Brush with butter.
"Well, butter my butt and call me a biscuit"
-famous Southern saying