Delicious Buttermilk Biscuits

Ohhh yeah...

Sink your teeth into this soft cloud of a biscuit. Let the crumbs melt on your tongue with gentle hints of butter and cream. Go ahead, break it open and spread some smooth warm butter on it and maybe some sticky sweet marmalade. You don't need anyone on Valentine's Day. Just this biscuit. Pair it with the choco-like velvety coffee you just made from your french press. Or have these in a basket, ready to serve alongside a perfect roast beef dinner with savory brown gravy atop mashed potatoes and accompanied by brown sugar glazed carrots. These biscuits will delight and amaze your senses.

If we were on a deserted island and you were my love and someone rescued you and not me, (I don't know why they would do that because that would be extremely rude, but if it happened) they better leave some of these biscuits in your stead.

Courtesy of Gold Medal Flour, here is a recipe for Extraordinarily Easy and Amazin Buttermilk Biscuits:

The Hard Truth About Flour

You may find this interesting. After doing some reading online last night, I discovered that there is a very distinct difference in the AP (all-purpose) white flour that is available in the north vs. the AP white flour available in the south. Apparently, due to our cool climate, our flours here in the north are made from hard winter wheat and creates a higher protein content which translates to more gluten formation and harder biscuits, breads and crusts.

The flour that is produced in the south is made from soft winter wheat that does better in warmer climates. It has a lower protein content, produces less gluten and therefore creates a more tender biscuit, quick bread or cake.

This lesson was very eye-opening for me, as it explains SO much about the trouble I've had with