PJ, I too, am from the North. Great biscuit making is not in the DNA of people from the South. It is a skill that is perfected with technique and many batches of bad biscuits. I learned to make great biscuits 30 years ago. Although your cream biscuit recipe looks really easy, I think the best biscuits are made with butter and buttermilk. The technique is gently rubbing the butter into the flour with your fingers and then just a few gently kneads to bring the dough together. Since I live in the South, I can easily find bleached soft Winter wheat flour that is perfect for biscuits. But as a substitute, I use part King Arthur AP flour and part King Arthur cake flour blend. And...there is nothing more delicious that a drizzle of local honey and melted butter over fresh baked biscuits.

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