Sundays were made for brunch and these biscuits are a brunch table staple at ours.  They are great on their own with butter and jam or use them as the carrier for your eggs benedict.  They also end up as sides for soups and fried chicken of course.

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What makes these biscuits so good is their light and fluffy texture.  You can see each layer and just peel them off.  This is due to keeping the  butter and milk cool and then refrigerating the biscuits before baking.  The shock of the hot oven and the cold butter is what creates that light texture.

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