Basic biscuits are a great base for delicious add ins like cheddar cheese and bacon, to serve smothered in gravy, or alongside your favorite fried chicken.
Here in the south we know biscuits. We defer clam chowder to New England, chili to Texas, and coffee to the northwest but down in the bible belt we got biscuits covered. We’re like this with biscuits. Since you can’t see me I’m holding up my crossed fingers right now.
So when you find a biscuit recipe so perfect even a yankee can recreate it you want to climb up on the nearest rooftop and shout it to the world! Even a yankee needs a good biscuit, y’all. And these biscuits are more than good. They’re light, flaky, and they’ll knock your socks off in no time flat!
My favorite part about these biscuits is that they’re the perfect base for just about any added ingredient you could think of. I personally love to add in bacon and cheese. Don’t cheddar bacon biscuits just sound fancy schmancy? And they’re the perfect compliment to soup, salad, or butter. 😉 Try adding parmesan cheese, finely diced ham, or rosemary to get extra crazy up in here. Whether you leave them plain or spice them up you’ll be making these biscuits every time you turn around. And then you’ll thank me. For being in straight up biscuit heaven.
I use salted butter in this recipe and it’s still not too salty, which is perfection. A good southern biscuit is basic because we do things like slather it with jelly or smother it in gravy. Because everything tastes good when you drown it in gravy. Cold butter is the key to a good biscuit because then you’ll ensure a nice, flaky biscuit. I used to make these with self-rising flour because I’m that weird person who can taste baking powder in just about any savory baked good. And it tastes like dirt. And these biscuits are way too good to worry about dirt. But what I found out about most commercial baking powders is they have a high level of aluminum in them. So when I tried using some aluminum free baking powder one day it was like the heavens opened up and smiled on me and angels started singing. Go aluminum free with me, y’all. You’ll be glad you did.
- 4 cups all-purpose flour
- 2 Tbs baking powder
- 2 tsp salt
- 1 stick of salted butter
- 1 ½ cups milk
- Preheat oven to 450 degrees and add flour, baking powder, and salt to a large bowl.
- Cut cold butter into flour using a pastry cutter, fork, or your fingers until mixture resembles coarse crumbs.
- Stir in milk until dough comes together.
- Add in extra ingredients like bacon, cheese, etc if desired.
- Pat out biscuits to ¾ inch thickness and cut with a 2 inch circle cutter. Pressing straight down when you cut will help the biscuits rise better.
- Place biscuits on a sheet pan with the sides touching and refrigerate for 20 minutes before baking.*
- Bake at 450 degrees for 10-14 minutes or until biscuits are baked through and golden brown on top.
Refrigerating the cut biscuits for 20 minutes drops the temperature of the butter after its been handled and results in lighter, flakier biscuits.