If you’re a yankee going to a southern potluck…for the love of all things good and sweet in this world. Don’t bring biscuits.
Unless, of course, you have this recipe. 😉
Here in the south we know biscuits. We defer clam chowder to New England, TexMex to the southwest, and coffee to the northwest but down in the bible belt we got biscuits covered. We’re like this with biscuits.
And 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!
I mean just look at all those flaky layers just ready to hold little puddles of salty, melted butter.
If you’ve ever been served a biscuit from a can with it’s gummy consistency or a “biscuit” that more closely resembles a flaky roll then you know the struggle. Bless my roommate but she’s from Michigan and her biscuits have a crunchy outside and soft inside but they lack the layers that catch the butter river so perfectly.
And that sucks.
The best part of a good base biscuit recipe is the number of things you can add to it to change the flavor. Cheddar, bacon, parmesan, ham, rosemary. If you’d eat it in a roll put it in a biscuit and you won’t be sorry.
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.
Or bring it to a potluck.
- 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.