Best southern biscuts based on AI

Fluffy and flaky. Use cold ingredients Googled; AI recipe

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep the Oven & Butter: Preheat your oven to 450°F. Grate the frozen stick of butter on the large holes of a box grater. Place the grated butter in the freezer while you prep the dry ingredients.

Step 2

Mix Dry Ingredients: In a large, wide bowl, whisk together the flour (along with baking powder and salt if using all-purpose).

Step 3

Cut in Butter: Add the cold grated butter to the flour. Using a pastry blender or your fingers, quickly toss and cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter chunks remaining.

Step 4

Add Liquid: Create a well in the center and pour in ¾ cup of cold buttermilk. Gently stir with a fork just until the dough comes together—it will look shaggy and a little dry. Add an extra tablespoon of buttermilk if needed, but do not overmix.

Step 5

Fold for Layers: Turn the dough onto a lightly floured surface. Using your hands, gently pat the dough into a \(\frac{1}{2}\)-inch thick rectangle. Fold one-third of the dough over the center (like a letter), then fold the remaining third over that. Repeat this folding process 3 to 4 times to create flaky layers.

Step 6

Cut & Bake: Pat the dough out to exactly 1-inch thick. Using a sharp, round biscuit cutter, press straight down into the dough (do not twist the cutter, or it will seal the edges and prevent rising).

Step 7

Bake: Place the biscuits in a cast-iron skillet or on a baking sheet so their sides touch. Bake for 12 to 15 minutes until golden brown. Immediately brush the tops with melted butter right out of the oven.

Step 8

Can make night before. Put on was paper, wrap airtight and refrigerated Can freeze. Flash freeze to rock hard then bag up