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Southern cuisine is a treasure trove of flavors, traditions, and comfort foods that resonate deeply with those who savor them. Among the many culinary delights that define this region, few dishes evoke as much warmth and nostalgia as the classic Southern biscuit. A mainstay at family gatherings, Sunday brunches, and holiday feasts, these biscuits are more than just a side dish; they are a symbol of hospitality and love. The process of making homemade biscuits is a cherished ritual passed down through generations, bringing joy and comfort to the table.

Classic Southern Buttermilk Biscuits

Discover the joy of making homemade fluffy Southern buttermilk biscuits with this step-by-step guide. Perfect for any occasion, these biscuits feature a golden-brown crust and a soft, tender interior that's ideal for pairing with butter, honey, or gravy. Learn about the key ingredients like all-purpose flour, cold butter, and buttermilk, along with techniques that ensure maximum fluffiness and flavor. Create warm memories around the table as you whip up this delicious Southern classic.
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Ingredients
  

2 cups all-purpose flour, plus extra for dusting

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/4 cup unsalted butter, cold and cubed

3/4 cup buttermilk, plus extra for brushing

1 tablespoon honey (optional, for a hint of sweetness)

Instructions
 

Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.

    Mix the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

      Cut in the butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.

        Add buttermilk: Make a well in the center of the flour mixture and pour in the buttermilk (and honey, if using). Stir gently with a spatula or wooden spoon until the dough begins to come together. Be careful not to overmix; it's okay if there are a few floury spots.

          Knead lightly: Turn the dough onto a floured surface. With floured hands, gently knead it a couple of times to bring it together, ensuring not to overwork the dough.

            Pat and fold: Pat the dough out into a rectangle about 1-inch thick. Fold it in half, then pat it out again to about 1-inch thickness. Repeat this folding process 2-3 times for extra layers.

              Cut the biscuits: Using a floured biscuit cutter (or a glass), cut out biscuits and place them on the prepared baking sheet. Gather any scraps, press them together gently, and cut out additional biscuits.

                Brush and bake: Brush the tops of the biscuits lightly with additional buttermilk for a golden crust. Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown.

                  Cool and serve: Remove the biscuits from the oven and let them cool slightly on a wire rack. Serve warm with butter, honey, or your favorite jam.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 8 biscuits