Homemade buttermilk biscuits get even better with bacon and cheese added. The bacon gives them a wonderful saltiness that is the perfect match for a plate of scrambled eggs. And who  can resist melted cheddar cheese" Not me.

 
There’s nothing like fresh, warm biscuits from the oven and once you get the hang of making them, they’re super quick and easy to make. And they’ll disappear even faster.
 
I like to use my Cast-Iron Skillet for making biscuits. I like the soft edges that form when the biscuits are touching each other and they always seem to rise better when they are close together.
 

Tips For Making Biscuits:
1) Use White Lily Flour. White Lily Flour has been the preferred flour for biscuit making in the south for generations. It is made from a soft winter wheat and is lower in protein content than your typical all-purpose flour and it has a super fine texture that produces wonderfully light and fluffy biscuits. Unfortunately it is not widely available outside of the south but you can order White Lily Flour online. I especially like White Lily Self-Rising Flour for biscuits because then you don’t have to add a leavener. 2) Use Really Cold Butter. Opinions are divided about whether biscuits taste better when made with butter, shortening, or a combination of both. I my opinion, you can’t go wrong with a buttery biscuit. When using butter, you want it to be very cold. I put mine in the freezer briefly before using it ...