When summer comes around I'm always reminded of biscuits. I think part of that is because we took a trip to Key West a few years ago and had biscuits at a restaurant there. Sunshine + water + the comfort of biscuits = perfection.
Well, now enter these oh-so-flakey, traditional, southern-style biscuits. They’re basically perfect and can be enjoyed with a strawberry jam, as a sandwich bread, biscuits and gravy or on their own!
Biscuits get their name from the latin word biscoctus, translating to “twice-cooked”, which references back to the slabs of bread that were divvied out to sailors prior to their long overseas trips. Really, interesting! The bread was baked, then sliced and baked a second time to dry them out and preserve them (similar to how you would make the Italian “Biscotti”).
While the name remained, the technique and, in our opinion, the quality, did not. Southern-styled biscuits are much softer and flakier. Traditionally, down south, lard was often a common ingredient to replace butter. If you haven’t tried biscuits using lard, you are missing out. Definitely worth a try.
We kept things basic for this recipe because of the versatility of this biscuit recipe but you can certainly play around with other options such as a maple-bacon fat biscuit we made the other day. Simply replace the butter for equal parts lard or animal fat and remember to keep it chilled!
Biscuits are a great recipe to have in your arsenal because they don’t require many ingredients (7-8 total) and most of those ingredients, with the exception of maybe the buttermilk, are household staples. In need for a recipe to keep the children happy and full for the first portion of the day? Try whipping these together, you may achieve hero status, even if it only lasts until lunch!
These biscuits are made in the style of a traditional buttermilk biscuit. With the use of butter, buttermilk, and the addition of honey, these biscuits are tender and rich with just a hint of sweetness!
We hope you enjoy these incredible homemade buttermilk biscuits.
Cheers and eat well!
These flaky, buttery, and tender buttermilk biscuits will transport you directly into a southern country kitchen. Try them with your favorite preserves, use them as the bread for a sandwich, or enjoy them straight up.
By bringing together our passions of cooking and photography, we created Off The Line, a destination for recipes and private events. Thanks for joining us as we take restaurant caliber recipes "off the line" and bring them into your home kitchen.
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