How to Make Homemade Buttermilk Biscuits

Homemade buttermilk biscuits are one of the most complex recipes in terms of baking. The base recipe can have the exact same ingredients, but how they're mixed, kneaded, and folded can change the complexity of this southern staple easily. This recipe is my favorite because it gives you those beautiful soft, buttery, and flaky layers, with enough crisp in the right spots for balance.

Homemade buttermilk biscuits made with love

Growing up, my grandmother made biscuits for breakfast every Sunday. She'd make a couple dozen and trust me, they wouldn't last long! We use to devour these with butter, jelly, or my personal favorite, strawberry jam. Today, I'm responsible for this family tradition with my own take on this classic recipe.

• The flakiest layers you'll ever find! The secret to getting these biscuits ever so fluffy is the folding process! The more folds and cuts produced, the flakier the layers will be. Additionally, the soft layers go well with additional butter, jelly, jam, pretty much whatever delectable spread you'd like to add!

• All purpose flour
• Baking powder- Essential for the biscuits to properly rise
• Buttermilk
• Sugar- Provides a balance to the biscuits
• Frozen butter- This is the key to getting those flaky layers.

• Freeze the butter for at least an hour before shredding into the dough.
• If you don't have buttermilk on hand, take the same amount of cups you would use for regular buttermilk and replace with whole milk, plus a few teaspoons of vinegar for a good substitute.
• Sift the flour prior to adding to the bowl for the best results.
• When cutting the biscuit dough, do NOT twist the cutter as it will result in the dough not rising in the oven. Press down in one swift motion to cut your biscuits.