The first time I ever made buttermilk biscuits, I wanted to impress someone who I thought was kind of special. Why I decided to try when I had no idea how to make buttermilk biscuits is beyond me.
I mixed the ingredients and rolled out the dough, anxious about how thick or thin to make the biscuits. Imagine my surprise when I opened to oven to find flat, cracker-looking biscuits!
Can you imagine? A southern-born and bred girl who could not make buttermilk biscuits. I was not deterred and labeled them as a new recipe that I called “Biscuit Flats.” It is a day forever etched in my mind. So embarrassing!
A lot has changed since that day 15 years ago, and I am proud to say that I have earned my Southerners badge for mastering perfect buttermilk biscuits.
- Use real buttermilk. Souring milk with vinegar just will not have the same texture.
- Do not over-stir your batter. Just mix until moistened. The dough will be very wet.
- Fold the dough and fold some more. I think I fold my dough about ten times. Each time you fold and gently pat down, you add a layer of air to make those beautiful buttermilk biscuits rise.