Buttermilk Biscuits with Herb Butter Bliss
All-purpose or self-rising flour creates flaky, tender biscuits.
Make fake buttermilk using milk plus lemon or vinegar.
Keep ingredients cold and don’t overmix to avoid toughness.
Store biscuits airtight or freeze them for future use.
Herb butter lasts refrigerated or frozen for several weeks.
Fold dough gently to create those perfect flaky layers.
Buttermilk’s acid adds tang and improves soft biscuit texture.
Milk alternatives change texture, but buttermilk gives best results.
Use cold butter chunks to boost rise and flakiness.