The husband was born in raised in South Carolina. I’m talking lived there his whole life (minus 3ish months in Nashville) until I came along and blew it all to hell. Hashtag whoops.
Not only is he born and raised South Carolina, 99% of his entire family is as well. And that, kids, means I hear a lot about his grandmother’s cooking. Particularly her cornbread and buttermilk biscuits.
As it turns out, my mama didn’t raise no fool so every time he’d wax on about how amazing his grandmother’s cooking was, I’d just smile and nod with absolutely zero intention of ever trying to attempt anything he mentioned. Until now.
Somehow the husband persuaded me to try buttermilk biscuits. I warned him they would probably be nothing like his grandmother’s, but homeboy was desperate.
Clearly we learned why Yankees don’t make buttermilk biscuits. Not that these weren’t tasty – they were just a little tough. And, you know, a lot flat.
I suspect the toughness comes from the folding (which I would skip altogether next time now that I know the husband’s grandmother would make these as drop biscuits). I have no idea where the flatness comes from (although looking at the recipe again, the baking powder seems like brand new information which would maybe explain a lot). But, as we discovered, if you stack 2 on top of each other, they’re exactly the right height.
Original recipe from Food.com.