I am a total crazy person. I prepared 4 new recipes that night. Who tries new recipes for a dinner party!? Not smart. Thankfully, for me, three of the four turned out perfectly. This was one of them.
I know I just posted about biscuits. Cream biscuits, in fact. I stand by what I said about them being delicious and un-fussy. When time is short and I need something that isn’t fussy, I’ll be sticking with the cream biscuits. But when I have a bit more time, I think I’ll be turning to these babies. Flaky, tender, buttery, and melt-in-your-mouth delicious.
I loved them with our southern meal of chicken, greens, and biscuits. They were dynamite with a bit of jam, and I know they’d be delicious with country gravy. Best of all, the biscuits freeze well, so if you don’t get to them all at once, you can pull one or two out to go with dinner any night you please.
One make-ahead tip: You can blend the butter into the dry mixture ahead of time and keep it in the refrigerator. Then all you need to do is add in the eggs and buttermilk.
I sliced the dough with a knife to make square-shaped biscuits, but you can definitely use a biscuit cutter, jar, or cup to make round ones.Print