Sweetie, these are delicious Southern biscuits

I grew up in the South, where biscuits are a part of every meal.

I love biscuits, but I was several decades into my cooking experience before I found the secret to really good, buttery biscuits. Really...not to brag, but I am known for my bread making skills, But, my biscuits were not that good.

"Not that good" is an overstatement. My biscuits were basically floury hockey pucks. And, sweetie, we don't do that much hockey in the South.

The secret that made a difference for me? Freeze the butter.

That's it. No difficult kneading maneuver. No special secret ingredient available only to people born and raised in the South. Nope. Just freeze the butter.

These biscuits are just as good for Biscuits and Gravy as an accompaniment to dinner.

Here's the rest.

Southern Biscuits

Makes 6 big biscuits

• 2 cups of all purpose flour
• 1 tablespoon of baking powder
• 1 tablespoon of sugar
• 6 tablespoons of frozen unsalted butter
• 3/4 cup of very cold whole milk

1. Preheat the oven to 425° F.
2. Grease a cookie sheet with a thin layer of butter or line it with parchment paper.  
3. Combine the flour, the baking powder, the sugar and the salt in a large bowl. Mix it well. Put the bowl aside.
4. Take your butter out of the freezer and use a cheese grater to shred the butter into the flour mixture.
5. Cut the butter into the flour until it looks like course crumbs.
6. Turn the dough out onto a well-floured surface and work the dough together.
7. Once the dough is cohesive, fold it in half, make a quarter turn and fold it in half again. Repeat all the way around. You don't want to overwork the dough.
8. Use your hands - not a rolling pin - to flatten the dough to about an inch thick.
9. Use a biscuit cutter to cut out 6 biscuits...you might have to reassemble the scraps for a couple of the biscuits.
10. Bake for 12 minutes or until the tops are just starting to turn a golden brown.
11. If you want, brush the tops with melted salted butter right when you've taken them out of the oven. They are perfectly good without it, though.

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