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Before you jump to Southern Style Buttermilk Biscuits recipe, you may want to read this short interesting healthy tips about Treats that provide You Power.

Enjoying healthy foods tends to make all the difference in how we feel. When we eat more healthy foods and less of the bad ones we usually feel much better. A salad tends to make us feel better than a piece of pizza (physically anyway). Selecting healthier food choices can be difficult when it’s snack time. Shopping for snacks can be a struggle because you have a great number of options. Why not try one of many following healthy snacks the next time you need some extra energy?

If you are not sensitive to nuts, try eating some almonds! Almonds have a multitude of health and fitness benefits and are an excellent choice when you require a shot of energy. These kinds of nuts have quite a lot of vitamins E, B2, and manganese. They do, however, have tryptophan-the same enzyme that renders you tired after eating turkey. Nevertheless, you won’t need a nap after eating almonds. Rather, these nuts aid in reducing stress and provide a calming feeling throughout your body. Almonds typically give you a general increased feeling of well-being.

You don’t have to look far to find a wide selection of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s simple to find exactly what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to southern style buttermilk biscuits recipe. To cook southern style buttermilk biscuits you only need 4 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to cook Southern Style Buttermilk Biscuits:

1. Prepare 1/2 cup Cold Butter
2. Take 2 1/4 cup Self Rising Flour
3. Take 1 1/4 cup Buttermilk
4. Prepare 2 tbsp Melted Butter

Instructions to make Southern Style Buttermilk Biscuits:

1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes.
2. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed.
3. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper)
4. Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches). Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)
5. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.

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