In a large mixing bowl, whisk together all the dry ingredients.
In a smaller mixing bowl, whisk together the buttermilk and eggs until evenly combined.
Pour the egg mixture into the dry ingredients, and fold in- stirring just until evenly combined.
Cover the bowl tightly with cling wrap- then chill for at least 2 hours, but up to 12.
Add oil to a Dutch oven, or other heavy bottomed pot, until it's roughly 2 inches deep. Heat the oil until it reaches roughly 350°.
Once the oil's hot (shimmery), carefully drop the batter in by the tablespoon full but don't overcrowd the pan.
Fry the hush puppies for 3-4 minutes, flipping/turning in the middle, until they're golden brown & crispy on the outside.
Using a spider strainer or slotted spoon, remove the hush puppies from the hot oil and transfer them to a paper towel lined plate to drain off excess grease.
Continue working in batches until all of the batter is fried.
Serve warm and enjoy!