Southern Style Biscuits

Southern Style Biscuits

It’s been raining here for a week. A WEEK! A week with no sun, constant humid mist, stuck inside with toddlers, suck your soul out of your hunched shoulder’s kind of rain. The only upside is that it has also been a week of roasted tomato and red pepper bisque, grilled cheese on Pain Rustique, and these Southern Style Biscuits.

They first appeared as the topping in a chicken pot pie for a late night dinner with Jordan. Then a few days later as breakfast sandwiches with scrambled eggs, cheddar cheese and bacon. Which turned into, excuse me while we grab the honey and devour all the ones we were photographing before they can even be made, breakfast sandwiches.

It has taken me a few attempts but I was determined to learn to make the few Southern things Jordan really enjoys. Mainly Biscuits, Grits, and Gravy. He learned to make Crepes for me and someday I’ll share a fantastic story about that with you, but for now lets discuss initial attempts at making Southern Style Biscuits.

Attempt one was a disastrous attempt to make Paula Deen’s recipe resulted in an oven fire. Next, I looked up copy cat recipes for Cracker Barrel Biscuits and found one that used Bisquick,  they were decent and we continued to use it for a while.

Then I found a pastry cutter in the recesses of World Market and decided to give scratch made biscuits another try. Some of the recipes we tried would be good as biscuits and fail as pot pie, others would be great one time and dense or dry the next. Finally after countless recipes, adjustments and readjustments just in time for our five your anniversary, I have finally achieved biscuit perfection.

Tender, flaky, relax your whole body biscuits with buttery layers that just peel apart. It’s a go to recipe for any biscuit based recipe such as Breakfast Sandwiches, Pot Pie, or Monkey Bread.

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Southern Style Biscuits

Print Recipe
Yield: 12
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
  • 4 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1/2 teaspoon salt
  • 10 tablespoons cold salted butter, cut into cubes and rechilled
  • 2 cups cold butter milk, or whole milk
  • 2 tablespoons cold cream, optional
  • 2 tablespoons melted butter, optional

Pre-heat oven to 450. Line a baking sheet with a silicone baking mat or parchment paper.

In a large bowl or the bowl of a food processor mix dry ingredients together until well combined.

Cut the butter into the flour mixture until it resembles a coarse meal (think stone ground grits) If using a food processor be carefull not to over mix.

Slowly incorporate the milk until just combined.

Turn the biscuit dough out onto a well floured surface. Pat dough into a rectangle about 3/4″-1″ thick. Fold your dough in half and press into a rectangle about 3/4-1 thick. Repeat this several times. This traps in air giving you those buttery layers you can pull apart. You need to work efficiently to keep the heat of your hands from melting the butter too soon.

Using a 2″ round cutter cut the biscuits pressing scraps of dough together and repeating the process until you run out of dough. (About 12 biscuits)

Place the biscuits onto your prepared baking sheet. Brush the tops lightly with cream and sprinkle with salt and pepper if desired.

Bake 10-13 minutes or until golden brown. Brush the tops with melted butter and allow to cool.

Keep in an airtight container at room temperature up to three days and reheat for 10 seconds in the microwave wrapped in a moist paper towel.

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