Old-Fashioned Buttermilk Biscuits

In the South, biscuits are treated with the same respect as a fine French croissant. Everyone has a secret family recipe and technique that make the perfect biscuit. Well, here is mine: I gently roll and then fold my biscuit dough. You will see big chunks of butter peeking through the dough, which makes for a very delicate, flaky result. People always say not to overwork your dough, especially when it comes to biscuits. My way of handling the dough will help you avoid that overworking.