Airy, flaky and buttery biscuits are ubiquitous on Southern tables. They’re great for breakfast, served with eggs or sausage and gravy, of course, but also make a delicious side for fried chicken or glazed ham. The recipe below is one that would make any Southern cook proud. Once you’ve made it once or twice, it will start appearing on your breakfast (and lunch and dinner) table regularly.
Making flaky biscuits is easier than many other types of pastry. The secret to success is using very cold butter and cutting it in either with a food processor or pastry cutter. You can also freeze the butter and grate it using the large holes on a box grater.