Sweet Little Biscuits- these southern buttermilk biscuits are tender, light, fluffy, and buttery with just the right amount of sweetness.

These biscuits get gloden and a little crispy on the outside but are tender and soft inside. All they need is a slather of butter and maybe a drizzle of honey. They are great biscuits to make into strawberry shortcake.
One third a cup of sugar in the dough gives these biscuits a slight sweetness. For a little extra sweetness, brush the biscuits with melted butter when they come out of the oven and sprinkle them with sugar.

 
Tips For Making Sweet Little Biscuits:

You want the butter and buttermilk to be very cold. I cut the butter into cubes and then place it in the freezer while I measure out the other ingredients. I measure out the buttermilk in a liquid measuring cup and place it back in the fridge until I need it. You may need a little more buttermilk or a little more flour depending on how much humidity is in the air. If the dough is cumbly or there is dry flour you can’t get incorporated, add just a touch more buttermilk.
You want the oven to be very hot, 400 degrees or a little hotter. The hot oven creates steam as the butter melts and makes the biscuits rise higher and creates the flaky layers.

How To Store"
Best eaten right away but can be stored in an airtight container at room temperature for 2 days or a little longer in the refrigerator. They also can be wrapped well and frozen for up to 2 months.

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