I’m pretty sure all Southern cooks have their own biscuit recipe – often passed down through generations and made exactly the same way today as they were 50 or 100 years ago. The recipe below is one of those recipes. It’s so simple, and it produces perfect flaky biscuits every time.
I love how biscuits can work any time of the day. For breakfast, they’re amazing smothered in sausage gravy or drenched in honey or jam and butter. At lunch, they make a nice accompaniment to a salad or soup. At dinner, they can be dunked into chili or used to top a chicken pot pie. And for dessert, of course, there’s biscuit-based strawberry shortcake.