This will be the last classic flaky southern biscuit recipe you will need. Made with unbleached flour, milk, and real butter, these little bites of heaven will take you back to grandma’s table.
Happy New Year, friends! Who can believe it’s already the second week of the new year?! I mean time waits for no one. Anyway, how was you all’s holiday? Ours was beautiful and blessed. We had a small dinner with close family and kept it very low-key. And we brought in the new year the same way we always do by celebrating my love’s birthday. Yay 36!
We always start the day with a special breakfast of the birthday boy’s choosing. This year he requested my homemade biscuits and whatever else we chose. He’s so easy to please; one of the MANY reasons I love him. So, since I was making them and I’ve been promising friends that I’d share the recipe, I snapped a couple of shots and wrote everything up to share.
How to make flaky southern biscuits
Making biscuits from scratch used to be so intimidating. I mean I came from the school of literally burning canned biscuits. But once I figured out that the secret to tender tall flaky biscuits was super cold ingredients, I was hooked on making them. And when I say super cold I mean near freezing.
Melted butter in biscuits makes them tough. So I cube or grate my butter and put it in the freezer about 15 minutes before I start making them. The milk needs to be just as cold. Kneading the dough quickly will keep the butter from melting, keeping the bicuits tender.
Another crucial step to perfect biscuits is the kneading pattern. I try to work quickly so that the heat from my hands doesn’t affect the butter. Press the dough into a rectangular shape and fold in half. Repeat 2-3 times before
Y’all I promise, once you try this recipe you’ll be hook just like me. Your Saturday mornings will never be the same.
- 2 c unbleached all purposed flour more for rolling
- 3/4 c whole milk chilled in the freezer
- 1/2 c butter (more for brushing) chilled and cubed
- 2 tbsp sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- Preheat oven to 400 degrees and place cubed butter and measure milk in the freezer.
- Blend flour, sugar, salt, and baking powder and soda in a mixing bowl and set aside.
- Remove chilled butter from the freezer and add to the dry mix. Using a pastry cutter, cut the cold butter into the flour making a coarse ground consistency.
- Add the milk and work into the flour to form a soft crumbly dough. Pour out onto a floured surface and knead into a 5-6 inch rectangle. Fold in half and knead a total of 3 times ending with the same rectangle. (See the picture diagram above.)
- Roll with a rolling pin and cut about 6-8 biscuits using a 3-inch biscuit cutter or the mouth of a juice glass. Reknead and roll the remaining dough then cut out last biscuits.
- Brush with melted butter and bake for 11-14 minutes. Edges should be golden brown.