Here are our secrets to making tender, flaky, made from scratch buttermilk biscuits.
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Step 1: Blend Ingredients
Cut 1/2 cup cold butter with a sharp knife into 1/4-inch-thick slices. Sprinkle butter slices over 2 1/4 cups self-rising soft-wheat flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add 2 1/4 cups buttermilk, stirring just until dry ingredients are moistened.
- Splurge on real butter. If you do substitute margarine, choose a high-fat brand or one that is labeled for baking.
- Use soft wheat Southern flour (such as White Lily) or a soft wheat blend (such as Martha White) for maximum rise and tenderness.
- Spoon flour into a dry measuring cup and level with the straight edge of a metal spatula. Don't use a liquid measuring cup.
- Shake the carton of