When I moved to south Georgia for my job, I knew I would need to make the best of the move. So I challenged myself to get as many southern recipes down as I could. Some of the main things that I wanted to get down was fried chicken, shrimp and grits, gumbo and biscuits. I fried some amazing chicken, but I will get to that in a future post. I have learned that whipping up biscuits at a moments notice is really  not that overwhelming. They take no time to mix up and pop in the oven. I found a cookbook on amazon for biscuits specifically, and I know in there lies the best biscuit secrets. The book is called Southern Biscuits by by Nathalie Dupree and Cynthia Graubart. I still have some perfecting to do, I would like to get my biscuits appearance to be more plump and fluffy. My family enjoyed these biscuits and gave them the thumbs up, but I want them to pass the southern test.

2 1/4 cups of self rising flour 1/4 cup chilled butter cut into 1/4 in pieces 1/4 cup chilled butter cunt into 1/2 in pieces 1 cup buttermilk Combine by hand the flour and the 1/4 in pieces of butter until well crumbled. Add the 1/2 in pieces of butter to the flour mixture and add 3/4 cup buttermilk. Once the mixture comes together like a dough, turn it onto a floured surface and flatten and fold 3 times to create layers. Finally flatten the dough into 1/3in round. Cut the biscuits out of the dough and bake in a buttered pan for 10-14 minutes at 425F.

After we enjoyed the biscuits as breakfast we enjoyed the biscuits as dessert in a strawberry shortcake with hand whipped cream with a touch of vanilla and sugar, and macerated strawberries. For a nice touch, I sprinkled the desserts with Turbanado sugar