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Watch how to make fluffy Southern buttermilk biscuits

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Whether you're eating them fresh out of the oven with a bit of honey or adding them as a side dish for dinner, there's nothing quite like a buttermilk biscuit to round out a true Southern meal.
Getting the right texture for your biscuits can be a bit tricky, though. If you want perfect biscuits, remember these four tips from Divas Can Cook and watch her video below to see how to do it:
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1. Keep all of your ingredients cool before they hit the oven to prevent them from interacting too soon.
2. Pat (don't roll) the batter and keep your interaction short. The more you touch it, the tougher your dough will be.
3. When you use your cookie cutter to shape your biscuits, try not to twist the cookie cutter as you remove it. Twisting your cutter closes the dough and makes it harder for the biscuit to rise properly.
4. If you can't get your biscuits to turn out right, try using self-rising flour. This flour gives the chef a little wiggle room for mistakes, saves time, and results in fluffy biscuits.
Watch Divas Can Cook's video and recipe for buttermilk biscuits below.
Fluffy Southern buttermilk biscuits
Preparation Time: 20 minutes
Total Time: 35 minutes
Serves: 8 to 10
Ingredients
2 cups all-purpose, self-rising flour
1/2 teaspoon of salt
2 tablespoons of light brown sugar
1 cup buttermilk, very cold
1/4 cup heavy whipping cream, very cold
6 tablespoons butter, very cold
2 tablespoons butter-flavored shortening, very cold
Directions
1. Preheat your oven to 450 degrees and line a cookie sheet with parchment paper.
2. Combine flour, salt, and brown sugar in a large bowl. Mix well to combine.
3. Grate your cold butter into your flour mixture.
4. Add your shortening and use a fork or whisk to cut your butter and shortening into the flour, until the mixture becomes crummy.
5. In a separate bowl, combine buttermilk and heavy cream. Mix well.
6. Use your hand to create a well in the middle of your flour mixture and pour your buttermilk mixture into the well you created.
7. Gently stir your flour mixture to combine.
8. Remove the dough from the bowl and place it on a flour-coated surface.
9. Sprinkle a little more flour on top of your dough (and cover your hands with a bit of flour too).
10. Gently press your dough into layers while slowly adding a little more flour (just enough to keep the dough from sticking).
11. Pat your dough gently into a 1-inch thick rectangle, dip your biscuit cutter in flour and cut out your biscuits (no twisting!)
12. Place your biscuits on your cookie sheet, sides just barely touching and use a finger to make a small dent in the middle of each biscuit. Brush the tops with a little bit of buttermilk.
13. Bake for 10 to 12 minutes, or until the biscuits are browned.
14. Brush your hot biscuits with melted butter. Serve warm.
Pro tip: Flour is key to keeping your biscuit mixture manageable, but using too much will dry the dough out. Keep a close eye on how much flour you are using during the kneading process.
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