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Country music group Little Big Town's Kimberly Schlapman shares her recipe for soft and flaky homemade biscuits.

Recipe courtesy of Kimberly Schlapman

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Total:: 25 min
Prep:: 10 min
Cook:: 15 min

Yield:: 4 to 6 servings

Level:: Easy

Ingredients

2 cups self-rising flour, sifted, plus more for flouring work surface
1/4 cup cold coconut oil (refrigerate to solidify prior to measuring)
3/4 cup cold milk
Melted butter, for brushing

Directions

Preheat the oven to 450 degrees F.

In a bowl and using your fingers, mix the flour and coconut oil together very well until the mixture feels crumbly. Add the milk and mix (but don't overmix). Knead the dough just a couple of times, then roll it out to a thickness of 1/2 inch on a floured surface. Cut into 3-inch rounds and put the rounds on a baking sheet.

Bake for about 3 minutes, then liberally brush the biscuits with melted butter. Bake until golden, about 12 more minutes.

Cook's Note

Avoid over-kneading the biscuits to keep them tender and flaky. If desired, bake the remaining dough scraps along with the biscuits. Crumble the biscuit scraps on top of fruit and serve with whipped cream or chocolate sauce.

My Private Notes

Name: Southern-Style Biscuits
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings
Ingredients: 2 cups self-rising flour, sifted, plus more for flouring work surface; 1/4 cup cold coconut oil (refrigerate to solidify prior to measuring); 3/4 cup cold milk; Melted butter, for brushing