The Ultimate Southern Biscuit Recipe: Fluffy, Buttery Perfection Every Time

Why You’ll Love This Recipe

There’s something magical about biting into a warm, soft, and fluffy biscuit fresh out of the oven. This recipe stands out because of its simplicity and foolproof techniques, ensuring perfect results every time. Whether you’re a seasoned baker or a novice, you’ll love how easily these biscuits come together with ingredients you likely already have. Plus, the rich buttery flavor and tender texture make these biscuits irresistible.

The Inspiration Behind the Recipe

Soft, fluffy biscuits are the hallmark of a true Southern cook. Unlike sweet “shortcakes,” Southern biscuits are savory, light, and made to be the perfect companion for jams, gravies, or honey. I always fondly remember my mothers biscuits on the weekend when I was a kid. But it wasn’t until later in life that I decided to make the perfect biscuit. In this recipe, you’ll learn how to avoid tough biscuits with a few simple but essential tips. The techniques shared here are the same ones passed down through generations of Southern cooks, ensuring your biscuits turn out just as tender and flaky.

Variations of the Recipe

While this classic biscuit recipe is delightful as is, here are a few variations to try:

• Cheese Biscuits: Add 1 cup of shredded sharp cheddar to the dough for a cheesy twist.
• Herb Biscuits: Mix in 1 tablespoon of dried herbs (like rosemary or thyme) for a fragrant and savory option.
• Sweet Biscuits: Sprinkle 2 tablespoons of sugar into the dry ingredients for a lightly sweetened treat.
• Gluten-Free Biscuits: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Dairy-Free Biscuits: Use plant-based butter and replace buttermilk with almond or oat milk.

Common Mistakes to Avoid

1. Overmixing the Dough: Stir just until combined to keep the dough light and airy.
2. Using Warm Butter: Ensure your butter, lard, or suet is cold to create those signature flaky layers.
3. Skipping the Buttermilk: The buttermilk adds slight acidity, helping the biscuits rise beautifully.
4. Rolling the Dough Too Thin: Keep the dough at least 3/4-1″ inch thick to achieve fluffy biscuits.

Ingredient Spotlight

All-Purpose Flour

The base of this recipe, all-purpose flour, provides the structure for the biscuits. Using a high-quality brand like King Arthur ensures consistent results.

Butter, Lard, or Suet

Cold (close to frozen) fat is essential for creating flaky layers. The grass-fed butter used here adds a depth of flavor, making these biscuits truly indulgent.

Nutritional Information

While indulgent, these biscuits can fit into your diet with moderation. Each biscuit contains approximately:

• Calories: 190
• Protein: 3g
• Fat: 9g
• Carbohydrates: 25g

Cooking Tips for Perfect Results

• Chill the Ingredients: Keep the butter and liquid cold for the best results.
• Don’t Overwork the Dough: Handle it gently to maintain a tender texture.
• Use a Sharp Cutter: Press straight down without twisting to ensure proper rise.
• Bake on a Preheated Sheet: This helps the biscuits start rising immediately.

Reader Q&A

Can I freeze the dough?

Yes, cut the biscuits, freeze them on a baking sheet, and transfer to a bag. Bake straight from the freezer, adding 3-5 minutes to the baking time.

What can I substitute if I don’t have buttermilk?

Mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

How do I know when the biscuits are done?

The biscuits should be golden brown on top and feel firm to the touch.

Pairing Ideas

Serve these biscuits with:

• Savory: Sausage gravy or scrambled eggs.
• Sweet: Honey, jam, or apple butter.
• Drinks: Pair with a steaming cup of coffee or Southern sweet tea.

Behind the Scenes

For a rustic touch, bake these biscuits in a cast iron skillet and serve them directly from the pan. It not only looks beautiful but keeps them warm longer.

Serving Suggestions

These biscuits are best served warm, straight from the oven. Enjoy them with butter, a drizzle of honey, or your favorite gravy.

Storing and Reheating

Store leftover biscuits in an airtight container for up to 3 days. Reheat in the oven at 350°F for 5-7 minutes to restore their fluffy texture.

Southern Fluffy Biscuits

Victor

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Prep Time 15 minutes mins

Cook Time 14 minutes mins

Total Time 29 minutes mins

Course Breakfast, dinner, Lunch

Cuisine American

Servings 15 Biscuits

Ingredients

  

1x2x3x

• 360 g All Purpose Flour I use King Arthur brand
• 24 grams Baking Powder I use Clabber Girl
• 2.4 grams Baking Soda
• 6 grams Kosher Salt, Morton brand
• 0.5 cup Butter, unsalted Grassfed, Unsalted
• 1.25 cup Buttermilk
• 0.25 cup All Purpose Flour
• 0.25 cup Butter, salted Grass fed, Salted

Instructions

 

Equipment Needed

• • Food Processor OR Pastry Cutter OR Large Fork
  • Rolling Pin OR Clean Wine Bottle
  • Sheet Pan OR Cast Iron Skillet
  • Biscuit Cutter
  • Pastry Brush

Must Know Tips

• Make sure your butter, lard, or shortening is very cold. It needs to be cold so that it doesn't melt before the dough gets a chance to set from the heat. When the dough sets first, the fat melts later and keeps the bread light and fluffy with tiny air pockets of moistened dough. If you let the fat get to room temperature or warm, before you cook the biscuits, they will not be as airy.

  Do not overwork the dough. When the dough comes together in the bowl, pour it out onto the cold counter. Fold and rotate the dough 12 times. If you do this less than 12 times, you may not work the baking powder in properly resulting in a weird aftertaste. If you do this more than 12 times you run the risk of too much gluten forming in the dough, causing a tough biscuit. We call those dumplings or hard rolls, lol.

  Make sure your wet ingredients are cold. This will help preserve the physical integrity of the fat.

Recipe Instructions

• Preheat the oven to 450 degrees Fahrenheit.  Gather your equipment and ingredients.
• Let’s start with the dry ingredients and cut in the fat.  Sift all the dry ingredients together to get them well-mixed.  I use kosher salt, but that form is not the ideal texture for the dough, so I grind the salt to a powder before mixing it with flour.  If you don’t have a mill/grinder, you can crush the salt with the back of a spoon in a small bowl or mortar and pestle until it is crushed.
• Next is to cut in the fat.  I use a food processor and start with the dry ingredients, cube my cold butter, and add it to the flour.  I pulse the processor until the butter has been cut into small pea-sized pieces.
• If you do this by hand, you can use a pastry cutter or a large fork and keep cutting the butter into the flour until it is the right size.
• Next, add most of the buttermilk to the dry ingredients, reserving about 1/4 cup, and use a large wooden spoon to mix the dough.  Use the spoon to keep from touching it with your warm hands.  You do not want that butter to get soft.  When the dough starts to come together, pour it out onto your counter and quickly fold it 12 times. Keep the folds loose but use that movement to shape the dough ball into an oval or rectangle. If the dough is too dry, use the buttermilk you reserved to get the dough to perfect consistency while folding.
• Use a rolling pin to roll out the dough ball to a thickness of about 3/4″ thick.
• Use a biscuit cutter to closely cut the biscuits.  Dipping the cutter in flour between each biscuit.  Do not twist the cutter.  Go straight down and then back up.
• Arrange the biscuits on an ungreased sheet pan.  Place them together if you want them to rise taller or keep them apart for them to rise in all directions.
• Bake in the middle rack for 13-15 minutes.
• Remove immediately from the oven and brush the tops with melted salted butter.
• Serve as is, with jam, covered in gravy, or as a sandwich.
  

Keyword Biscuits, Fluffy Biscuits, Southern Biscuits

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