Southern Biscuits

SouthernBiscuitsAsk my husband or my boys and they’ll tell you that there isn’t much better than a good biscuit.  They seem to be a staple in the south showing up at breakfast, lunch, and dinner.

In our early days of marriage, I couldn’t make a biscuit to save my life.  Seriously, they were hockey pucks.  With a little practice, I’ve gotten my technique down to a science and now they’re one of my husband’s favorite things to eat.

Here is our family’s favorite recipe.  They’re eaten almost daily in our home (shhhhh, don’t tell our doctor!).

Southern Biscuits – recipe yields approximately 24 biscuits.  It can be cut in half to make 12.  Bake at 500 degrees fahrenheit for 7-9 minutes.

Ingredients and Tools

  • 4 cups White Lily Self-Rising Flour (Good flour is the key to a good biscuit. And this is our favorite.)
  • 1/4 cup powdered sugar
  • dash of salt
  • 1 Stick of Unsalted Butter (1/2 cup)
  • 1 1/3 to 1 1/2 cup Buttermilk (you can use whole milk, but the buttermilk will provide more flavor)
  • Rolling pin
  • Round cup or biscuit cutter

KneadDirections – you can print the text directions or follow along with the photos.  Just click the first photo to make them larger and scroll through.

  1. Combine the flour, confectioner’s sugar, and salt in a medium bowl.
  2. Cut the butter into small chunks and add it to the flour mixture.
  3. Cut the butter into the flour.  The easiest way to do this is to get in there with your hands.  Squish and smash the butter and flour until all the butter is in tiny pieces and combined with the flour.
  4. You want the dough and butter to end up looking grainy, almost like cornmeal.  See the photos below.
  5. DO NOT, I repeat DO NOT pour all your milk in at once, you may not need it all.
  6. Start with a small amount of milk and began to stir with a fork.  You want the dough to be moist enough that it all comes together, but not overly moist and sticky.  It can take a lot of stirring.  If you’ve stirred quite a bit and still have dry chunks of flour, add a bit more milk.  If you over did it on the milk – don’t worry! Just add a little more flour 1 tbsp at a time until the dough is no longer runny.
  7. You want to stop stirring when the dough starts to pull away from the sides of the bowl.  Don’t overmix it.  See the photo below.
  8. Coat your workspace (the place you’re going to roll your dough) with flour and dump the dough loosely onto the floured surface.
  9. Knead the dough gently by pressing it all together, pull from the bottom, turn a quarter turn, pick up, press together, turn….
  10. Knead approximately ten times.  At first you may need to coat your hands in flour to keep them from sticking.
  11. When your dough is combined and no longer stick, it’s time to roll. See the photo below.
  12. Roll your dough out evenly to approximately 1/2″.
  13. Dip your round cup or biscuit cutter in flour and start cutting your biscuits out. I like to start in the middle and work my way around.
  14. Once you’ve cut all you can, reroll the remaining dough and cut again.  Repeat until you’ve used all your dough.
  15. Bake on a greased baking sheet at 500 degrees fahrenheit for 7-9 minutes. For a golden finish, top each biscuit with a small pat of butter about four minutes before they’re finished baking.
  16. We sometimes freeze our biscuit dough (unbaked) so we can have them even on busy mornings.  If you freeze them, they won’t rise quite as much but they still taste great. When baking a frozen biscuit, reduce your heat to about 425 and bake 10-12 minutes.

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