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

We are all aware that having healthy snacks can help us feel better within our bodies. When we eat more healthy snacks and less of the bad ones we typically feel much better. A salad helps us feel a lot better than a piece of pizza (physically at any rate). Sometimes it’s hard to find wholesome foods for snacks between meals. Shopping for snack foods can be a challenge because you have so many options. There’s nothing like one of these brilliant healthy foods when you really need an energy-boosting treat.

Just about the most popular snacks is low fat yogurt. In fact, many individuals will substitute a container of yogurt for a healthy lunch-something we do not recommend. Low fat yogurt would make a wonderful snack, nevertheless. It is a protein-rich source of healthy vitamins and minerals. Easily digestible, yogurt can also help your digestive system work properly depending upon the culture used to produce it. Easy hint: choose unsweetened yogurt and include walnuts or flaxseeds. This decreases your sugar absorption without minimizing the taste of your snack.

You don’t have to look far to discover a wide range of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s simple to find 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 need 4 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook Southern Style Buttermilk Biscuits:

1. Prepare 1/2 cup Cold Butter
2. Get 2 1/4 cup Self Rising Flour
3. You need 1 1/4 cup Buttermilk
4. You need 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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