Divine Buttermilk Biscuits Recipe for Easter Brunch
FEATURED ON WCSH 6 MORNING REPORT
My dear friends from North Carolina and Tennessee think that a Yankee cannot make a proper buttermilk biscuit. They believe this because the best Southern biscuits are tender, delicate things that are almost always made with soft red winter wheat, low in protein, low in gluten. There are several southern flours that fit this description, but the most well-known is White Lily Flour. This white powdery stuff is easy to lay your hands on if you live south of the Mason-Dixon line. I’ve tried all the best places in New England, including King Arthur in Vermont, and I can’t get the revered and refined White Lily Flour unless I order it on Amazon. This is why I order it on Amazon. You can still make the recipe I’ve included with all purpose flour or a combination of all-purpose flour and cake flour (cake flour is lower in protein than all purpose flour) and the biscuits will still be delicious, but they may not be quite as light and fluffy as the ones made exclusively with soft red winter wheat.