Southern Biscuits Recipe

Southern Biscuits Recipe | Inspired by Alton Brown

• Level: Easy
• Yield: 12 biscuits
• Nutritional Information Per Serving: Calories 121, Total Fat 4.5g, Saturated Fat 2g, Cholesterol 6mg, Sodium 331mg, Carbohydrates 17g, Dietary Fiber 0.5g, Protein 3g, Sugar 1g
• Total Time: 40 minutes
• Prep Time: 20 minutes
• Bake Time: 20 minutes

Ingredients

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 2 tablespoons cold butter
• 2 tablespoons cold shortening
• 1 cup cold buttermilk

Instructions

1. Preheat your oven to 450F (232C).
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Add the cold butter and shortening. Use your fingertips to quickly work the fats into the dry ingredients until the mixture resembles coarse crumbs; work fast so the fats stay cold.
4. Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together; it should be sticky and shaggy.
5. Turn the dough onto a lightly floured surface and dust the top with a little flour. Gently fold the dough over itself five or six timesdo not overwork it.
6. Pat the dough into a round about 1 inch thick.
7. Use a 2-inch biscuit cutter and press straight down (do not twist) to cut biscuits.
8. Arrange the biscuits on a baking sheet so their sides are just touching. Gather scraps, reshape gently, and cut additional biscuits as needed (second-pass biscuits may be slightly less fluffy).
9. Bake for 1520 minutes, or until the tops are tall and lightly golden.

Notes & Extra Tips

This simple recipe captures the flaky, tender texture of classic Southern biscuitskeep the fats cold and handle the dough minimally for the best rise. Serve warm from the oven and brush with butter if desired.

For a shortcut some bakers prefer, you can use White Lily self-rising flour following regional tradition, though the measured dry-ingredient mix above is reliable and consistent.