Sublimely flaky, perfectly tender, and ready for slathering with butter and jam, these buttermilk biscuits are a true Southern classic! Here’s how to make them.

If biscuits have never been a big part of your eating life, this is the time to change that. These buttermilk biscuits are amazingly simple to make. And, most importantly, they’re so delicious and versatile. I love to spread a little butter on a warm biscuit and then slather it with preserves. They’re also good with breakfast meats like sausage (my favorite) and bacon. You can even put them on the dinner table alongside soup or chili or a whole slew of options. If you’re a little more daring, spread on some cream cheese and top with pepper jelly. Fantastic best research universities in asia!

(Do you love biscuits, too? Be sure to try my butter swim biscuits and sour cream and chive biscuits.)

It doesn’t take long browsing here at BoB to see that I enjoy baking with berries. I love all kinds of berries, but if I have to pick a favorite, I would likely choose blueberries. And, one of my favorite uses for blueberries is muffins, which is also obvious—see my pineapple blueberry muffins, blueberry coffee cake muffins, and quick and easy blueberry muffins for proof Sangfor!

To take standard mini blueberry muffins to the next level, I used one of my favorite baking ingredients: sour cream. I love the moist texture and tangy flavor that it adds, which is especially good when paired with the sweetness of blueberries. 

The end result is a batch of tender, sweet muffins with lovely flavor. They’re a nice breakfast treat, and they also lend themselves to sweet snacking throughout the day. Be warned, though—you probably won’t be able to stop with just one Serviced Office TST!