Southern Biscuits

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
1 dozen
Level:
Easy

Ingredients
  • 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
Directions

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.

Per biscuit: Calories: 121 ;Total Fat: 4.5 grams; Saturated Fat: 2 grams; Protein: 3 grams; Total carbohydrates: 17 grams; Sugar: 1 gram; Fiber: 0.5 gram; Cholesterol: 6 milligrams; Sodium: 331 milligrams

Advice courtesy Mae Skelton

I don't have much use for recipes but the one you get on a bag of White Lily® self-rising flour is hard to beat. And it's a lot easier than the one my crazy grandson dreamed up.


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4.6 539
Never made biscuits before and these were so easy I made 2 batches in one day. very basic, but that's what I was looking for when I made them. <br /> item not reviewed by moderator and published
Just made a batch using this recipe. Excellent outcome! Didn't have buttermilk at hand so used milk and lemon juice as substitute. Worked. Added a bit of sugar. Biscuits have crunchy crust but soft and buttery insides. Ate them with butter and lingonberry jam. Delicious! Thank you for the recipe. Easy, fail-safe, quick and delicious. item not reviewed by moderator and published
Making these for the second night in a row. They are so good. item not reviewed by moderator and published
An easy to follow recipe for sure! I have a batch in the oven right now. I also added maybe another 1/4 cup of flour to get the dough to "come together" a bit easier, but other than that I wouldn't change a thing...Another superb recipe that is a keeper! item not reviewed by moderator and published
I'm confused. I measured everything precisely as per the recipe, but this is more of a batter than a dough. No way am I going to get a cookie cutter to make shapes with this. I hope it still rises if I put some more flour in to try and save it. item not reviewed by moderator and published
These biscuits are so easy and quick to make. This was my first time making biscuits from scratch and I have been cooking and baking for over 30 years. These biscuits are delicious. Thank you Alton. item not reviewed by moderator and published
Fantastic! item not reviewed by moderator and published
These were really good, went so fast i only got one but I plan on making these again! item not reviewed by moderator and published
CRAZY good. Alton does it again. item not reviewed by moderator and published
These biscuits are very good. I like the idea of brushing melted butter on the top of them once they come out of the oven. I also like to make fresh peach chutney to accompany them. I wanted to try and find a good biscuit (similar to KFC) does and this one didn't disappoint. Yes, I do like the KFC biscuits too. item not reviewed by moderator and published
Pillsbury Look out these are great. item not reviewed by moderator and published
The trick is when you're folding on a floured surface. Make sure you put plenty of flour on the surface and then plenty on top of you dough. It will still be very much like a batter, but the flour shield on top and bottom will allow you to press and shape pretty easily. item not reviewed by moderator and published
Also, I used the fat from the turkey drippings instead of shortening. It was amazing!!! This is my new go to biscuit. item not reviewed by moderator and published

This recipe is featured in:

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