Southern Biscuits

October 13, 2012 | By andrea | Filed in: Baking, Bread, Breakfast, Comfort Food, Quick Cooking, Recipes.


Can anyone resist a fresh biscuit still warm from the oven? It’s definitely one of life’s simple pleasures! These light and fluffy Southern Biscuits are easy to make so you’ll never need to buy another can o’ biscuits again! We’ve made this recipe many times and the biscuits always come out perfect. You gotta love Alton Brown!

This recipe relies heavily on baking powder so make sure yours hasn’t expired. If it has expired, the biscuits won’t rise properly and you’ll probably end up with little golden hockey pucks. Baking soda has an expiration date, too, so be sure to check both your baking powder and baking soda before proceeding with any baking recipes.

If you don’t have a 2″ cookie cutter, a 2″ diameter drinking glass will work. Either way, dip the rim of the cookie cutter (or glass) in flour to prevent the dough from sticking to the cutter. Also, push straight down through the dough (don’t twist) when cutting out the biscuits. Bake until golden on top and enjoy!

Southern Biscuits
-Recipe from Alton Brown – Food Network

Makes 1 dozen biscuits.

2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled

Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that’s life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

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