Fluffy Southern Biscuits

READY IN: 22mins
Recipe by God's_sugarcookie

These turn nice and golden and have a slightly crisp outside with a fluffy, buttery inside. I like these because they taste so good and are healthier than the traditional version, using margarine instead of shortening, butter, or lard. Buttermilk can be subbed for milk for a tangier flavor. Feel free to post pictures, and thanks!!

Top Review by shoultram

I made these biscuits for breakfast this morning and all I have to say is WOW!!!!!!. I have been looking for a GOOD recipe and I have finally found it. I made the cut out biscuits and they were perfect. I only made a few teeny weenie adjustment: I beat an egg in with the milk before I added it to my flour mixture, I used a stick (8 tablespoons) of butter instead of margarine and I didn't roll my mixture. When I turned it onto my floured surface I gently kneaded it just to incorporate some of the flour because I still wanted it to be somewhat moist.After that I just patted and pressed it out to the thickness I wanted. I was able to cut a dozen med sizebiscuits. Boy did they fluff up! These are the best and the easiest biscuits I have EVER made and I have made my share. Thank you God's Sugarcookie

Ingredients Nutrition

Directions

  1. Preheat oven to 450°F.
  2. Sift together dry ingredients, then add margarine and cut in until coarse and crumbly like cornmeal.
  3. Add milk and mix with a fork.
  4. On a floured surface, knead gently turning over several times. Roll out to 1/2 inch thickness and cut out biscuits. Place with sides touching on an ungreased cookie sheet.
  5. OR drop by large spoonfuls onto an ungreased baking sheet with sides touching.
  6. Bake for 9-12 minutes, till golden, turning around once halfway through for even browning.
  7. Serve warm with butter and fried chicken!

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