Basic Southern Biscuits

Biscuit Recipe
Biscuit Recipe. Diana Rattray
Ratings (17)
  • Total: 22 mins
  • Prep: 10 mins
  • Cook: 12 mins
  • Yield: 12 servings
Nutritional Guidelines (per serving)
100 Calories
8g Fat
7g Carbs
1g Protein
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Nutrition Facts
Servings: 12 servings
Amount per serving
Calories 100
% Daily Value*
Total Fat 8g 10%
Saturated Fat 3g 16%
Cholesterol 8mg 3%
Sodium 262mg 11%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 2%
Protein 1g
Calcium 90mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These classic buttermilk biscuits are a Southern favorite. Serve the biscuits for breakfast or along with a meal. Serve hot and have butter on the table for spreading.

This biscuit recipe makes great Southern-style biscuits. It's a basic recipe with buttermilk, lard or shortening, and butter.

Ingredients

  • 2 cups flour (all-purpose, stirred before measuring*)
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup lard (or vegetable shortening, chilled)
  • 2 tablespoons butter (chilled)
  • 3/4 cup buttermilk (cold)

Steps to Make It

  1. Gather the ingredients.
  2. Heat oven to 450° and have oven rack in center position.
  3. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Cut in the cold shortening and butter until you have pieces the size of small peas. Make a well in the center of the flour mixture and pour in the cold buttermilk. Stir gently until the mixture is just holding together. If necessary, add a few more teaspoons of buttermilk.
  4. Transfer the dough to a lightly floured surface and pat out into a 1/2-inch thick circle. Cut out biscuits with a 2 1/2- to 3-inch cutter and place on an ungreased baking sheet.
  5. Bake for 10 to 12 minutes, until tops are lightly browned.

*If possible, use a light southern-style flour in this biscuit recipe.

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