Southern Biscuits are the quintessential bread of the south!
Growing up, I would typically find one or both of the offerings at a southern table, biscuits and cornbread. It was not a meal without them. So over the years, I have tried many and I do mean many, recipes for them both. I have my mom’s recipe that she would use, but they just never turned out like I remember. I think it has something to do with how our ingredients are processed today.
When I lived in England and then Ireland, I missed my southern biscuits so much! That started my search for a biscuit recipe that I could adapt and enjoy as a bit of home loving comfort food. My biggest tip for any kind of baking, is to always you the best quality and freshest ingredients you can get your hands on. If your flours and baking powders or baking sodas have been sitting around for a while, you won’t get the best results. Do an inventory check to make sure your baking supplies are up to speed, then get in your kitchen and enjoy baking.
I’m back in the south now, and have once again, found what recipe works best and what needs to be done to create layers of flaky, delicious biscuits. The key is to layer the dough a few times before cutting out the biscuits and to never ever twist the cutter when cutting (doing so will seal the edges and prevent it from properly rising).
Here are some tasty toppings to enjoy on your biscuits:
- Jams & Jellies
- Fried Chicken with Balsamic Maple drizzle
- Sausages (great with a bit of grape jelly on there too)
- Steak (Yup!)
- Or just about anything that makes you happy
- Don’t forget that you can enjoy them with Soups and Chili too
It’s biscuit time!
- 2 cups All Purpose Flour
- 1 Tbsp Baking Powder
- 1 tsp Salt
- 1/2 cup (1 stick; 8 Tbsp) Unsalted Butter
- 1 cup Buttermilk
- Place the Butter in freezer for 10-15 minutes.
- Preheat oven to 450°F.
- In large bowl, Add Flour, Baking Powder and Salt, mix well.
- Using a box grater, grate the hardened Butter then add to Flour mixture, mixing through. (By grating the butter, this eliminates the cutting the butter into the flour step).
- Add in the Buttermilk and stir until dough is moistened. Fold out dough onto a lightly floured parchment sheet. Roll or with flour dusted hands, pat dough out into rectangle. Cut dough into thirds, then stack the dough to form 3 layers. Roll or pat out again and repeat the same process 2 more times.
- Roll or pat dough out again until about 3/4 inch thick and either cut into rectangles or using a 2 1/2 - 3 inch circle cutter, gently cut out biscuits. DO NOT TWIST cutter, simply press down firmly. ( You can gather scraps and roll out again to cut remaining biscuits, but they will not be as "perfect" as the first batch).
- Place the biscuit dough onto a parchment lined baking sheet. For soft sides, place biscuits sides touching, or for crispier edges place 1 - 2 inches apart.
- Bake in the preheated 450°F oven for 10 - 15 minutes, or until golden.
- Best served same days as baked.
If you do not have any Buttermilk, you can use the same amount of Milk with 1 tsp of lemon juice mixed into and allowed to "rest" for about 5 minutes.
More from my site
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.