Perfect Southern Biscuit Recipe
Prep Time: 15 minutes
Cook Time: 12 minutes
Servings: 8 biscuits
Equipment Needed:
- Large bowl
- Biscuit cutter
- Rolling pin
- Skillet or baking sheet
The Art of Southern Biscuits: A Delicious Tradition
Southern biscuits are the quintessential comfort food of the South, known for their flaky, buttery layers. Whether served with traditional gravy, rich chocolate gravy, or just a pat of butter, these biscuits elevate any meal.
A Taste of History
The origins of Southern biscuits trace back to the early American settlers, who made “beaten biscuits” by vigorously working the dough. This technique, described in John Egerton’s Southern Food: At Home, On the Road, In History, could take over an hour and was a staple in Southern kitchens. With the invention of biscuit-making machinery in 1877 and the introduction of baking powder and soda, biscuits evolved into the beloved quick bread we enjoy today.
The Biscuit Renaissance
Today’s Southern biscuits are lighter and fluffier, thanks to these innovations. They often rival cornbread in popularity, showcasing their versatile appeal. To explore more delightful bread recipes, visit our Pinterest Board for inspiration.
Southern Biscuit Recipe Ingredients
- 2 Cups All-Purpose Flour
- 1 teaspoon Sugar
- 1 Tablespoon Baking Powder
- 1 teaspoon Salt
- 8 Tablespoons Butter, cubed
- 3/4 Cup Milk (or Buttermilk)
How to Make Southern Biscuits
Preheat Oven: Set your oven to 425°F (220°C).
Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in Butter: Add the cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse cornmeal.
Mix Wet Ingredients: Create a well in the center of the flour mixture. Slowly pour in the milk (or buttermilk) and stir until the dough starts to come together.
Knead and Roll: Turn the dough onto a lightly floured surface. Gently knead it a few times until it holds together. Roll the dough out to your desired thickness.
Roll out the dough onto a lightly floured surface to the desired thickness.
Cut and Prepare: Use a biscuit cutter to cut out biscuits. Place them on a buttered skillet or baking sheet. For a golden top, brush with an egg wash if desired.
Bake: Bake in the preheated oven for 12 minutes, or until the biscuits are golden brown.
Expert Tips for Perfect Biscuits
- Keep Ingredients Cold: Ensure butter, milk, and eggs are cold. This helps create flaky layers.
- Buttermilk Benefits: For a richer taste, use buttermilk instead of regular milk. If needed, make a buttermilk substitute by adding 2 teaspoons of white vinegar or lemon juice to 3/4 cup milk.
Frequently Asked Questions
1. Can I freeze these biscuits?
Yes, you can freeze uncooked biscuits. Place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to the cooking time.
2. What if I don’t have a biscuit cutter?
You can use the rim of a glass or even a knife to cut the dough into squares if you don’t have a biscuit cutter.
3. How can I make my biscuits fluffier?
Ensure your baking powder is fresh and handle the dough as little as possible to keep it light and airy.
Southern Biscuits Recipe
Looking for the perfect Southern biscuit recipe? Our easy guide will help you bake flaky, buttery biscuits that are ideal for any meal. Learn the secrets to making these classic Southern treats with our step-by-step instructions and expert tips. Enjoy a taste of the South in every bite
Ingredients
- 2 Cups All-Purpose Flour
- 1 teaspoon sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 8 tablespoons butter, cubed
- 3/4 cup milk
Instructions
Notes
Expert Tips for Perfect Biscuits
- Keep Ingredients Cold: Ensure butter, milk, and eggs are cold. This helps create flaky layers.
- Buttermilk Benefits: For a richer taste, use buttermilk instead of regular milk. If needed, make a buttermilk substitute by adding 2 teaspoons of white vinegar or lemon juice to 3/4 cup milk.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 230Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 550mgCarbohydrates: 26gFiber: 1gSugar: 2gProtein: 4g
The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.