There are, as Louis Osteen noted, some foods which will be there always; the food of your life, he called it. Here in Charleston, the buttermilk biscuit has been present and will be at every moment, every turn. It is with us at church coffees, funeral teas, holiday parties, and of course, mornings at home.
There is an old tradition as old as the biscuit itself, perhaps, that the cook or baker of any beloved thing will leave out an ingredient or a step. In that way, they will always be the keeper of the perfect biscuit, caramel cake, or praline. I've never subscibed to putting my name on a substandard product, so here is everything I know about the biscuit. You'll find it in the over, in some form,twice a week at least. It is the great cameleon of every table if well understood to the baker and hostess.
So, now. With biscuit recipes, the omission is always in the condition of the ingredients: It does, absolutely, matter that the fats are cold as can be. Butter, creams, and buttermilk - for biscuits or scones - has to be as cold as possibleto create flaky layers in the crumb.
You can take that to the bank. Great fortunes have been built on far less.
Blushing's Cheddar Biscuits
2 cups self-rising flour, more for dusting the bench
5 tablespoons butter: 4 tablespoons cut in small cubes abd very cold, 1 tablespoon melted (microwave it for 15 seconds)
¼ cup cream cheese, cold and cut into small cubes best you can
¾ cup buttermilk
1/2 cup sharp cheddar cheese, shredded and kept cold
1 teaspoon garlic powder