Southern Style Buttermilk Biscuits are a staple breakfast item in the southern United States. This recipe uses self-rising flour (or all-purpose flour with added baking powder and salt), lard, butter or Crisco, buttermilk, and melted butter or fat for brushing. The secret to the perfect biscuit is to use fresh ingredients and not overwork the dough. Folding the dough over several times creates layers, resulting in a light and fluffy texture.

To make the biscuits, the flour is sifted and combined with cold lard, butter or Crisco until a kenetic sand consistency is achieved. The buttermilk is then added to form a dough, which is folded over several times to create layers. The dough is then cut into squares or circles and baked in a hot oven until golden brown. It is important to not overwork the dough, as this can make the biscuits hard.

Experimenting with different cutting and baking methods can result in different outcomes. For higher rising biscuits with soft sides, it is best to place them close together in a pan. For a crispier texture all around, space them out with some distance between them. Baking them on a cooking sheet will result in a faster cook time, while using a cast iron skillet will create a slower cook time with the risk of burning on top if not careful. Overall, this recipe produces delicious and classic Southern Style Buttermilk Biscuits that are perfect for any breakfast or brunch spread.