Super buttery biscuits with a crunchy bottom and a soft and fluffy middle. These Tupelo Honey Ginormous Biscuits are great on their own or drizzled with honey. And they’d definitely make perfect strawberry shortcakes.

 
These biscuits are from one of my favorite cookbooks, Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen.
 
The recipe in the cookbook needed a few changes – there wasn’t enough buttermilk and too much salt, but with these few tweaks, these biscuits are right up there with the most delicious biscuits I’ve tasted.

Before I tried the recipe, I didn’t have very high hopes for it because it uses bread flour. Any southern cook would balk at the idea of using bread flour for biscuits. Almost always, White Lily flour is the preferred flour for biscuit-making. Since bread flour has a higher protein content, I was worries the biscuits would be tough, but they were nothing of the sort. The insides have the most wonderful tender, crumbly texture.
In addition to bread flour, this recipe uses a little sour cream and some butter. Actually, a whole lot of butter and that’s why these biscuits are the butteriest biscuits ever.
The butter is first completely frozen and then grated. Not a fun process to grate all that butter, but the results are worth it. The butter is evenly distributed with only a minimal amount of working the dough.
Brushing the tops of the biscuits with melted butter just before they...