southern biscuits

This Southern butter biscuits recipe was handed down to me by my mom. Great all by themselves with extra butter or with jam, honey, molasses, or gravy.

Southern Butter Biscuits

all-purpose flour

Tbsp baking powder

salt

milk ((regular

Preheat oven to 400 F.

In a large mixing bowl, combine flour, baking powder, and salt.&nbsp; Add butter in smallish pieces.&nbsp;

With your hands (or a pastry blender), combine flour mixture and butter until butter is pea sized and mixture is crumbly.

Pour in milk and combine with a wooden spoon until well incorporated, taking care not to over mix.

Turn out onto a floured surface and roll out dough to about 3/4 inch thick.&nbsp;

Cut out biscuits with biscuit cutter or cookie cutter.  Add each to ungreased cookie sheet or iron skillet.  Make sure that biscuits touch for higher rise during baking.

Bake for 10 minutes or until browned.

Tender and flaky Cheddar Garlic Drop Biscuits are made with just a few ingredients and are the best thing you&#x27;ll put in your mouth!

Cheddar Garlic Drop Biscuits Recipe

c Self Rising Flour

c Butter (1 Stick, chilled)

c Buttermilk

c Sharp Cheddar Cheese (heaping and freshly grated)

c Butter, melted

tsp Garlic Powder

tsp Dried Parsley Flakes

Preheat oven to 450°F (232°C)

Place 1 stick of butter in the freeze...

Place 1 stick of butter in the freeze for 15-20 minutes.

Line a baking sheet with parchment paper and...

Line a baking sheet with parchment paper and set aside.

Add the self-rising flour to a mixing bowl.

Take the chilled stick of butter from the...

Take the chilled stick of butter from the freezer and using a box grater, grate the butter into the mixing bowl with the flour. Stir to combine the butter and flour.

Next, add the buttermilk and stir to combine.

Next, add the grated cheddar and stir until...

Next, add the grated cheddar and stir until combined.

Use a cupcake scoop or ice cream stoop...

Use a cupcake scoop or ice cream stoop and scoop out portions and drop on the lined baking sheet, spacing about 2 inches apart.

Place in the oven and bake 20 minutes.

Melt 4 tablespoons of butter (1/4 cup) in...

Melt 4 tablespoons of butter (1/4 cup) in the microwave on high for about 30 seconds, or until melted.

Add the garlic powder and dried parsley flakes;...

Add the garlic powder and dried parsley flakes; stir to combine.

Brush the melted butter mixture over the freshly...

Brush the melted butter mixture over the freshly baked drop biscuits.

https://mediavine-res.cloudinary.com/video/upload/skk2h1xijrgjmmbxwjuy.mp4

Easy cheddar garlic drop biscuits are amazing! These tasty little biscuits require no rolling and fuss. Just use a scoop to drop the dough on a baking sheet. These cheesy biscuits will be a hit with anyone who tries them.

Cheddar Garlic Drop Biscuits

This is my grandmother&#039;s original biscuit recipe from my very first season of Good Eats: light, flaky, and perfectly buttery. Let me just say that the most important recipes you can collect are family recipes. When a couple gets married, the best gift they can receive is a handmade book of recipes from both sides of the family. A note on mixing: This method of rubbing or &quot;cutting&quot; fat into flour, then stirring in moisture before kneading is referred to as the &quot;biscuit&quot; method and is called for in the preparation of many baked goods, most notably scones, shortbread, and pie crusts.This recipe first appeared in Season 1 of Good Eats and was updated in Season 1 of Good Eats: Reloaded.

Southern Biscuits

baking powder

baking soda

unsalted butter,

shortening,

buttermilk,

Heat the oven to 450°F.

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&#039;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&#039;s life.)

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

This recipe for Pimento Cheese Biscuits will quickly become your favorite!&nbsp;

Pimento Cheese Biscuits

white granulated sugar (optional)

garlic powder

cayenne (optional)

butter

pimentos,

cheddar cheese

buttermilk

Smoky paprika (optional)

Whisk together the flour, baking powder, baking soda, salt, sugar, garlic powder and cayenne in a large bowl.  Cut in the butter until mixture resembles coarse crumbs. I have my butter very cold and grate it with a hand grater into the flour.

Add pimentos and cheese to flour mixture and stir in buttermilk with a spoon (you can use more or less buttermilk just until you have a ball of dough you can pickup).  Put dough out onto a floured surface and cut into biscuits.

Place biscuits on a baking sheet close together and brush tops with either melted butter or buttermilk.  I use buttermilk.  Sprinkle on smoky paprika.  Bake in preheated 425 degree oven for 12 to 15 minutes until brown on top.  Makes 18 biscuits.

Made with only a few simple ingredients, these sour cream biscuits bake up extra tender and fluffy. Serve these biscuits with honey or jam to complete your breakfast menu!

Easy Homemade Sour Cream Biscuits

all-purpose flour (weighed

sugar

sour cream

butter (unsalted, melted, for brushing tops)

Preheat your oven to 450°F. Line a baking sheet with parchment paper and set it aside.

To a medium mixing bowl, add the flour, sugar, baking powder, salt, and baking soda and whisk to combine.

Spoon the sour cream into the bowl and pour in the buttermilk. Use a wooden spoon to mix all the ingredients together until all of the flour is moistened. The dough will be crumbly. Pat the dough into a ball with your hands and turn it out onto a lightly floured surface.

Gently pat the dough out into a rectangle. Fold the dough in half over itself, pat back out into a rectangle and repeat the process two more times. Roll the dough out into a thick disc about 8 inches round and cut out 8 biscuits. Rework the dough by patting the scraps back into a disc and cutting out more biscuits until you have eight.

Place the biscuits on the lined baking sheet and bake them in the preheated oven for 10-12 minutes, or until golden brown on top.

Remove the biscuits from the oven and brush the tops with plenty of melted butter. Enjoy!

These Sweet Potato Biscuits are the perfect way to start the day!

Sweet Potato Biscuits

potato

honey or sugar

cinnamon

nutmeg

butter (softened)

Whisk together the flour, sugar or honey, baking powder, salt, cinnamon, and nutmeg in a large bowl.  Cut in the butter until the mixture resembles coarse crumbs.  Add the mashed sweet potatoes and buttermilk. Stir to combine all ingredients and turn out onto a floured surface.  

Cut out with a biscuit cutter. (I use a 14- ounce size tin can to cut out these biscuits). Spray a baking sheet with cooking spray and bake in preheated 450- degree oven for 12 to 15 minutes. Can brush the tops with melted butter. It makes 10 to 12 biscuits depending on how large you make them.

These southern buttermilk biscuits are made from scratch, easy to prepare, and bake up extra fluffy and tender. Serve these biscuits warm with jam or honey and watch them disappear!

Perfect Homemade Biscuits

all-purpose flour ((300 grams) weighed

unsalted butter butter

buttermilk (whole or low-fat)

Preheat your oven to 450°F. Butter or spray a round cake pan or a sheet pan with cooking spray and set it aside.

To a large mixing bowl, add the flour, baking powder, salt, and baking soda and whisk until combined. Add the cold butter to the bowl and use a pastry cutter or your fingers to cut the butter into the dough until it resembles coarse crumbs.

Pour one cup of buttermilk into the bowl with the flour and use a wooden spoon to mix the dough until all the flour is moistened and it starts to come together. If the dough is too dry to hold together, add up to 1/4 cup more buttermilk and mix until the dough is slightly sticky but not wet. Do not overmix the dough.

Turn the dough out onto a lightly floured surface and pat it into a disc about 3/4-inch thick. Use a 2 1/2-inch biscuit cutter to cut out 8 biscuits. Reshape the scraps into another disc and cut out 2 more biscuits.

Place the biscuits closely together in the cake pan or on a baking sheet and brush the tops with melted butter. Bake the biscuits for 12 to 15 minutes or until golden brown on top. Brush the tops with more melted butter when they come out of the oven.

Cat Head Biscuits are made from an old fashioned recipe handed down through generations. They&#39;re huge, fluffy biscuits with crunchy golden tops!

Cat Head Biscuits

all purpose white winter wheat flour

Tablespoons baking powder

grated butter ((3/4 cup))

Tablespoons butter

Preheat oven to 450 degrees.

Grease a large (12") cast iron skillet. (ad)

In a large bowl, add the flour, baking powder, salt and baking soda.  Mix together with one hand.

Grate the butter with a cheese grater into the flour mixture.

With one hand, mix the butter into the flour until dough is crumbly.

Make a well (indention) in the middle of the flour mixture and pour the buttermilk into the well.

With one hand, gently mix the buttermilk into the flour mixture until dry ingredients are barely moistened.

Using both hands, shape the dough into large irregular balls and place in greased cast iron skillet. Make sure biscuits are touching.

Brush the biscuit tops with melted butter.

Bake at 450 degrees for 25 to 30 minutes until biscuits are golden brown.  

https://mediavine-res.cloudinary.com/video/upload/t_original/v1647732745/iywd6gpk88g8dennp8lb.mp4

Cat Head Biscuits are made from an old fashioned recipe handed down through generations. They're huge, fluffy biscuits with crunchy, golden tops! Southerners say they're as big as a cat's head!

Southern Cathead Biscuits

These Old Fashioned Buttermilk Biscuits are a childhood favorite. Serve them with butter and syrup or filled with ham or sausage.

Old Fashioned Buttermilk Biscuits

Cooking spray

flour

vegetable oil

butter (melted)

Preheat the oven to 425 degrees.

Spray a baking sheet or cast iron skillet generously with cooking spray and set aside.

Sift the flour into a large mixing bowl.

Make a well in the center of the flour and pour in the buttermilk followed by the oil and the salt.

Mix all ingredients together just until all the flour is moistened. Do not overmix.

Turn the dough out onto a very lightly floured surface and knead 4 or 5 times – no more.

Pinch off portions of dough a little larger than a golf ball.

Roll the dough into a ball, then press to flatten into a disk.

Place the biscuits on the prepared baking sheet or skillet with the edges touching.

Place the baking sheet in the upper third of the oven and bake for approximately 15 minutes. If tops are not quite brown near the end of the cooking time, turn on the broiler briefly to finish browning.

While the biscuits are cooking, melt the butter over low heat.

Remove biscuits from the oven and brush with melted butter.

You have no idea how happy I am to have found your recipe! I never thought I would be able to have my grandma's biscuits again, but I made these for some cowboy casserole and my sister said they were just like our grandma's. My grandma never rolled and folded her biscuits, she just pinched some off and rolled it into a ball in her hands, so that's what I did and it was perfect! Thank you so, so much!!

I don't buy self-rising flour, but used your directions for adding baking powder and extra salt. This was so easy and quick to put together and the biscuits turned out great. Thanks for another great recipe!! Also, I'm more in the King Arthur flour camp for my baking. Have you tried it? I haven't used White Lily and wondered why you like it best?

Love the taste!  I baked these yesterday morning in the skillet as shown.  This morning, I warmed up the leftovers in the oven on low heat (I know the microwave would have been faster).  They warmed them up nicely and the family gave them two thumbs up, so thank you!

actually the most u can get from this is 7. that is if you want a good biscuit...do not keep rolling out to make More. best of rolled out not pinched

Thank you for this recipe Lana! Best biscuits I've ever made, my husband said they are just like his Moms and Grandma's, which is a huge compliment.

I've made these twice! First with all buttermilk, second with 1/2creme 1/4 buttermilk. Both turned out amazing. About to start on your entire site and see what treasures are here! Thanks 😊

Thank you so much for this recipe. I have spent the last 30 years trying to figure out how to make Mama's biscuits. Today it occurred to me that maybe she used oil. A quick search landed me on your recipe. The search is over! I have never gotten used to the flaky biscuits everyone I've ever met seems to love. Mama's biscuits never crumbled or cracked. Sometimes she'd roll them thin so there'd just be a top and bottom crust. Those were for gravy and nothing else comes close to how good they were. Thanks again. Yours are on point.

Southern Biscuits and Chocolate Gravy is an Arkansas favorite and a special breakfast treat for all ages! Tender, flaky southern buttermilk biscuits are smothered in a rich homemade chocolate sauce for a wonderfully unique start to the day that is truly Southern!

Southern Biscuits and Chocolate Gravy

cocoa powder

Tablespoons all-purpose flour

milk

Tablespoons salted butter

vanilla

Tablespoon baking powder

buttermilk (cold)

Preheat oven to 450°F.  

In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar.  

Using a pastry cutter or food processor, cut the cold butter into the dry ingredients until crumbs about the size of peas form. Make a well in the center and add the buttermilk, then stir with a spatula or fork just until the dough starts to come together.

Turn the dough out onto a lightly floured surface and knead 5 or 6 times. Pat into a rectangle then fold the left third over, then the right side over into an envelope shape. Pat down, turn the dough a quarter turn, and repeat the folding process once more before patting the dough into a 1-inch thick rectangle.

Cut out biscuits using a circle biscuit cutter, pressing straight down without twisting the cutter, then transfer to a parchment-lined baking sheet. Bake for 14-16 minutes until the tops are golden.

Remove the rolls from the oven and brush with the melted butter, if desired.

Southern Buttermilk Biscuits

In a large skillet or sauce pan, whisk together the sugar, cocoa powder, flour, and salt until there are no lumps. 

Pour the milk into the dry ingredients and whisk until combined, then cook over medium heat, stirring frequently, until slightly thickened, about 7 to 10 minutes. 

Remove the chocolate gravy from the heat and stir in the butter and vanilla until the butter is melted and combined with the sauce. Serve immediately over buttermilk biscuits.

Chocolate Gravy

Woo hoo! You hit the nail on this head with this one; we Arkansans DO love our chocolate gravy! :)

This is such a fun spin on biscuits and gravy for people with a sweet tooth! My husband is a biscuits and gravy nut, and he's made the classic sausage gravy kind for me (once, because holy heart attack, lol). This seems like a less aggressive approach ;)

I've never heard of this as a breakfast idea before, but I'm kind of in love with it now. And I'm obsessed with your description of chocolate gravy!

What an interesting idea! I have also never heard of chocolate gravy with biscuits! I am a huge biscuit fan, so will definitely have to give this a try! Thanks for sharing :)

How fun is this....and tasty too?  I love the idea of a 'chocolate' gravy.  And those biscuits look deadly good :)

I used to know a woman from Arkansas who made this - and she brought it to a potluck brunch mutual friends gave. All of us Northeasterners were quite startled - but it was so good, we just lapped it up!  I'm delighted to have a recipe for it now. (And yes, I'm still wrapping my mind around it - but as you say, it's hardly different  from the many other ways people serve chocolate at breakfast!)

My fluffy Angel Biscuits are the perfect cross between biscuits and dinner rolls. With both buttermilk and yeast, they make a heavenly bread.

Angel Biscuits

shortening (Crisco recommended)

dry yeast

all-purpose flour (White Lily recommended)

In a large saucepan over low heat, combine shortening, sugar, and buttermilk. Stir until the shortening melts and the mixture is just lukewarm.

Remove the pan from the heat, sprinkle the dry yeast over the liquid mixture, and stir until well blended. Set aside.

In a separate large mixing bowl, sift together the flour, baking soda, salt, and baking powder.

Gradually mix the wet ingredients and the flour mixture, stirring just until a dough forms.

Cover the dough tightly with plastic wrap and refrigerate until you're ready to bake.

When it&#39;s time to bake, grease a baking pan (a cake pan, 10-inch cast iron skillet, or glass baking dish all work well) and set it aside.

Take a portion of the chilled dough (about ¼ of the total) and gently knead it a few times on a floured surface. Roll or pat it to a thickness of about ¾-inch.

Cut out biscuits using a small biscuit cutter or shape them by hand.

Arrange the biscuits with the cut sides touching in the prepared pan or dish.

Lightly cover the rolls and let them rise for approximately 30 minutes.

Just before the end of the rising time, preheat the oven to 400 degrees.

Place the pan in the center of the preheated oven and bake for 10-12 minutes or until the tops are lightly golden brown.

Remove from the oven and brush the freshly baked biscuits with melted butter. Cool briefly before serving.

Light and flaky buttermilk biscuits like my grandma used to make — but better.I never really thought I could beat my grandmother’s biscuits. Since she passed away, I’ve come close by realizing that her arthritis was actually an ingredient. Her fingers hurt so much that she couldn’t really bend them when she kneaded the dough. When I started imitating her movements, my biscuits got better. Here&#039;s how I do it. Both U.S. standard and metric measures are listed, but for consistently delicious results, go metric. This recipe first appeared in Season 1 of Good Eats: Reloaded.

Buttermilk Biscuits: Reloaded

lard,

Heat oven to 450ºF.

In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Working quickly (so the fats don&#039;t melt), use your fingertips to rub the lard and butter into the dry mixture until it resembles coarse crumbs.

Make a well in the center of the dry mixture and pour in the chilled buttermilk. Stir with a wooden spoon until the dough just begins to come together. It will be very sticky. While it’s still in the bowl, fold the dough over on itself two times so that it picks up any remaining flour, and then turn it out onto a lightly floured work surface.

Dust the top of the dough with flour and, with floured hands, gently fold the dough over itself eight more times, turning one quarter turn between each folding motion. Press dough into a 1-inch-thick round. Cut out biscuits with a floured 2 1/2-inch cutter, being sure to press straight down through the dough without twisting. Flour the cutter between cuts.

Center biscuits on a baking sheet, shoulder to shoulder, so that they just touch. Reform scrap dough, working it as little as possible, and continue cutting until you have 8 biscuits total.

Bake for 10 minutes. Rotate the pan 180 degrees in the oven and continue baking until tall and lightly gold on top, 8 to 12 more minutes.

Remove the biscuits to a bowl lined with a clean kitchen towel and fold towel over to preserve warmth and steam. Serve with butter and jam, or mustard and thin-cut ham, or sausage patties or just... eat them.

Top 12 southern biscuits recipes from across the web

The most viewed southern biscuits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Southern Butter Biscuits

Cheddar Garlic Drop Biscuits Recipe

Southern Biscuits

Pimento Cheese Biscuits

Easy Homemade Sour Cream Biscuits

Sweet Potato Biscuits

Perfect Homemade Biscuits

Cat Head Biscuits

Old Fashioned Buttermilk Biscuits

Southern Biscuits and Chocolate Gra...

Angel Biscuits

Buttermilk Biscuits: Reloaded

Top 12 southern biscuits recipes from across the web

The most viewed southern biscuits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Southern Butter Biscuits

Cheddar Garlic Drop Biscuits Recipe

Southern Biscuits

Pimento Cheese Biscuits

Easy Homemade Sour Cream Biscuits

Sweet Potato Biscuits

Perfect Homemade Biscuits

Cat Head Biscuits

Old Fashioned Buttermilk Biscuits

Southern Biscuits and Chocolate Gra...

Angel Biscuits

Buttermilk Biscuits: Reloaded

The most viewed southern biscuits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine