Southern Biscuits are flaky, buttery, and are absolutely one of the most delicious things we have ever encountered.
And we’ve encountered a lot.
And when you make homemade southern biscuits, you’ve created something truly magical.
THE TRICK TO MAKING PERFECT HOMEMADE SOUTHERN BISCUITS
One of the tricks to making perfect Southern biscuits is to shred very cold butter with a box grater.
These beautiful ribbons of butter will melt as the biscuits bake and release steam which will make those glorious biscuit layers.
Butter. Good ole butter.
We absolutely love using White Lily Self Rising Flour when baking.
The gentle wheat is low gluten and low protein, which translate to lighter, fluffier biscuits.
King Arthur is good, too, but White Lily is a southern staple that we think makes the best southern biscuits.
After adding the ribbons of butter to the flour, stick the bowl back into the freezer to keep it all nice and really cold.
Cold ingredients are important so when they hit the extra hot oven, you get a quick rise, and lots of layers.
The butter should resemble small peas, or ribbons.
Seek out a 2 1/2-inch biscuit cutter, if you can. The little ridges give you that perfect Southern biscuit appearance.
Resist the urge to twist the cutter in the dough, because this will hinder the biscuit’s ability to rise to the occasion!
Oh, we’re getting close folks!
These gorgeous gems only take about 15 to 20 minutes to fluff and turn a beautiful golden brown.
You might as well and do them the true Southern way and finish them off with a few brushes of melted butter.
Biscuit heaven. And now folks, we think it’s time to introduce you to Southern Biscuits and Gravy!
Southern biscuits are easy to make and once you make them yourself, you’ll never buy the canned variety again. Want to learn more about biscuits? Click here.
These are perfect with a little
Homemade Southern Biscuits
- 1/2 cup unsalted butter (1 stick) (frozen)
- 2 & 1/4 cups self rising flour (We love White Lily)
- 1 cup cold buttermilk
- 2 tbsp butter, melted
- Pre-heat oven to 470°F. Take butter out of freezer and let thaw about 5 minutes.
- Using the large holes of a box grater, grate the butter.
- Add the butter to the flour and toss together with spoons (or briefly with your hands). Place back in freezer for another 15 minutes.
- Pour the buttermilk into the flour/butter mixture and stir until just incorporated. Batter will be somewhat sticky.
- Turn dough out onto lightly flour cool surface and add a little more flour, if too wet.
- Using a floured rolling pin, roll the dough into a 8 x 10 rectangle. Fold over one side and roll out again. Repeat two more times.
- The dough should be about 1/2-inch thick. Using a 2 or 2 & 1/2-inch biscuit cutter, cut out the biscuits and place in a 9-inch cake pan snuggly against each other. (Can also use a 9 or 10-inch cast iron skillet).
- Bake for 15 to 20 minutes until lightly golden on top. Remove from oven and brush melted butter over the top.