You’ll never go back to canned biscuits again after making your own Southern Style Biscuits!
I love biscuits! My grandma used to make them growing up, along with her white cornbread…OMG SO good!! Alas, I never learned her recipe before she left us. I was in high school and wasn’t cooking a lot yet. Which sucks, but we make due. As with any dish I want to get right the first time I looked to my culinary god, Alton Brown. I love watching Good Eats, and so do my boys! It’s not just recipes, you know the science behind why certain steps and techniques are used to get just the right outcome. So cool. #FoodNerd
I make these biscuits at least once a month. The boys love helping me cut them all out. I have this crush on making pies because it’s so soothing to me to make the dough. I get the same way about these biscuits. There start off really similar to a pie dough, and in the end, you get these fluffy, delicious bites of bread. The dough’s not bad either. So treat yourself this weekend. Skip the store-bought canned biscuits and make yourself a big plate of biscuit happiness!
Southern Style Biscuits
- 2 cups flour
- 4 teaspoons baking powder
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- 2 tablespoons cold butter cut into small pieces
- 2 tablespoons shortening broken into small pieces
- 1 cup buttermilk chilled (or see note)
Preheat oven to 450 degrees F. Line a baking sheet with a silicone mat or parchment paper.
In a large mixing bowl, combine flour, baking powder, salt, and baking soda.
Using your fingers (or a fork to cut in the fats), rub the butter and shortening into dry ingredients until mixture looks like crumbs. Work quickly, you don’t want the fats to melt.
Pour in the buttermilk, and stir with a spoon (or the fork you just used) just until the dough comes together – it will be very sticky!
Turn dough out onto a floured surface, dust top of the dough with flour and gently fold the dough over on itself 5 or 6 times The dough will come together and the outside will no longer be sticky.
Roll dough to about 1/2-inch to 1-inch thick. Cut out biscuits with a 2-inch circle cutter, being sure to push straight down through the dough. (I dip my cutter in flour each time before pressing into the dough.)
Place biscuits on your prepared baking sheet. Re-roll the dough scraps and repeat until you've used it all.
Bake 15 to 20 minutes, or until biscuits are puffy and golden on top. Remove from the oven. Serve warm or at room temperature.
If you don't have buttermilk one hand, add 1 tablespoon lemon juice to 1 cup of 2% milk or whole milk. Stir to combine and let site for at least 2 minutes before using.
Try to cut as many biscuits from the first roll as you can. The subsequent biscuits are still great, but they don't puff up as much.