Today’s Best Recipe is Southern Biscuits.
These flaky biscuits are perfect for dinner, topped with chocolate gravy or traditional gravy.
My goodness! They are even delicious with butter.
Origin of Southern Biscuits:
The first biscuits in America were called “beaten biscuits.”
The name is the because the smooth texture and leavening were created from vigorously beating and folding the dough, states John Egerton in his book Southern Food: At Home, On the Road, In History.
It was a process that could take more than an hour to make and was typically performed by domestic servants.
In 1877, a machine was invented to make biscuits, making flaky bread more popular.
Baking powder and baking soda were also introduced around this time, as well as increased availability of flour, and a new version of biscuit came to the South, alongside, or maybe becoming more popular than cornbread as a quick bread.
Check out our Pinterest Bread Board for more great bread recipes like these fluffy Southern biscuits.
Southern Biscuits 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 to 425 degrees.
In a large bowl, combine flour, sugar, baking powder, and salt together.
Cut butter into the mixture until it begins to look like cornmeal.
Make a well with flour mixture and slowly add milk into the middle.
Knead the dough with your fingers and add milk when necessary.
Gently transfer the dough to a lightly floured surface.
Roll out dough onto a lightly floured surface to the desired thickness.
Cut with a small biscuit cutter.
Butter the bottom of the skillet and place the biscuits in the pan–or you can butter a cookie sheet and place the biscuits on it.
You can do an egg wash on top before baking for a glazed brown out of the oven.
Bake in the preheated oven on the center rack for 12 minutes or until golden brown.
Keep the butter, eggs, and buttermilk as cold as possible. Leave them in the refrigerator right until you need them. This will give you a light and fluffy biscuit.
You can make a buttermilk substitute by adding two teaspoons of either white vinegar or lemon juice to the 3/4 cup of milk. (psst. They taste better with buttermilk!)
- 2 Cups All-Purpose Flour
- 1 teaspoon sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 8 tablespoons butter, cubed
- 3/4 cup milk