No, these biscuits did not come from anyone's grandmother—but they do taste delicious just out of the oven or split in half with a bit of softened butter and spoonful of jam. Or, heck, just bury them under a pool of sawmill gravy.
The key to these biscuits (or any biscuits for that matter) is to keep your dairy very cold and to work quickly when handling the dough. Freezing the butter and making sure your buttermilk and cream are well chilled results in a light, fluffy biscuit with a golden, slightly crisp exterior.
To learn more, read "TT Culinary Institute: Biscuits."
Southern-Style BiscuitsRecipe from the Tasting Table Test Kitchen
Yield: 10 biscuits
Prep Time: 15 minutes, plus chilling time
Cook Time: 15 minutes
Total Time: 30 minutes, plus chilling time