Classic Flaky Southern Biscuits

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Classic Flaky Southern Biscuits are little bites of heaven that will take you back to grandma’s table. Buttery layers of flaky goodness.

There isn’t anything quite like a flaky biscuit. Warm buttery fluffy bites of goodness with the capacity to sop up the greatest of sauces. This recipe hits every mark for the perfect biscuit.

Tips for achieving perfect flaky biscuits

The measure of a great biscuit is the height, texture, layers, and taste. In other words biscuits should be fluffy, tender, flaky, and delicious. Here are my top tips for making amazing biscuits:

Lots of butter– Butter is the key to crumbly corners. The flecks of butter throughout the dough melt and softened the bread producing a tender exterior and moist interior. It also adds great flavor to the biscuits. Biscuits should have a nice buttery taste. Bonus tip: Use salted butter to brush the tops of the biscuits before and after baking for that signature southern taste.
Salt and sugar– Flour needs to be seasoned so we add a bit of salt and sugar. The sugar does not make them sweet at all. It helps to reduce the need for extra salt.
Cold ingredients– Slightly frozen butter and milk ensure a tender biscuit.
The right equipment– Using a pastry cutter reduces the amount of heat from your hands when cutting the butter into the flour. Also, working quickly will keep the dough cool enough to prevent the butter from melting.

Folds make layers– Another crucial step to perfect biscuits is the kneading pattern. Roll the dough into a rectangular shape and fold in half. Repeat 2-3 times before cutting.
Leavening and heat– Using the correct amount of baking powder and high temperature will allow the dough to rise quickly.
The right cut– Rolling the dough to about 1/2-1 inch will give you those sky-high biscuits. Personally, I prefer closer to 1/4 inch because I get more biscuits. This recipe will give you 12 biscuits at 1/4 inch. You may get 6-8 with a 1 inch rolled dough.
Proper placement– Placing the biscuits close together will allow them to stand taller by supporting each other rather than leaning from spreading.

Southern biscuits ingredients

Flour– I use unbleached all-purpose flour.
Butter– Unsalted or salted doesn’t really matter which. Neither will unduly affect the recipe.
Milk or buttermilk– Plain whole milk is what I use mostly but feel free to use buttermilk if you prefer it.
Baking powder
Baking soda
Salt
Sugar
Pastry cutter
Rolling pin
Biscuit cutter or wide-mouthed glass

How to make biscuits

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. 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.

Scrape the dough onto a floured surface and knead into a 5-6 inch rectangle.

Fold in half and knead to size again. Do this a total of 3 times ending with the same rectangle. Roll the dough to 1/4-1/2 inch thickness with a rolling pin.

Using a 3-inch biscuit cutter or the mouth of a juice glass, cut about 6-8 biscuits. Shape and roll the remaining dough to cut out last biscuits. 

Brush with melted butter and bake for 11-14 minutes.

Edges should be golden brown. 

Recipes to enjoy with southern classic flaky biscuits

Breakfast Sausage
Cheesy Scrambled Eggs
Strawberry Refrigerator Jam
Habanero Honey
Southern Sausage Gravy

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***Updated on 5/30/2020 for improved content only. It was originally posted on 1/10/2019.***

4.93 from 14 votes

Classic Flaky Southern Biscuits

Print Recipe

Classic Flaky Southern Biscuitss are little bites of heaven that will take you back to grandma’s table.

Prep Time:10 mins

Cook Time:12 mins

chill time:15 mins

Total Time:22 mins

Ingredients

• 2 c unbleached all purposed flour more for rolling
• 3/4 c whole milk or buttermilk 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

Instructions

• 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. 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. Scrape the dough onto a floured surface and knead into a 5-6 inch rectangle. Fold in half and knead to size again. Do this a total of 3 times ending with the same rectangle.
• Roll the dough to 1/4-1/2 inch thickness with a rolling pin.
• Using a 3-inch biscuit cutter or the mouth of a juice glass, cut about 6-8 biscuits. Shape and roll the remaining dough to cut out last biscuits. Brush with melted butter and bake for 11-14 minutes. Edges should be golden brown.

Nutrition

Serving: 0g | Calories: 161kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 321mg | Potassium: 143mg | Fiber: 0g | Sugar: 2g | Iron: 1mg

Course: Bread, Breakfast

Cuisine: American

Keyword: biscuits, bread, southern classic

Servings: 12 biscuits

Calories: 161kcal

Author: Ty