Good Eats Southern Biscuits

Total Time
Prep 10 mins
Cook 15 mins

Good biscuits that take no time to cook, I make them at least once a week.

Ingredients Nutrition


  1. Preheat oven to 450 degrees.
  2. In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
  3. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
  4. Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
  5. If you do not want to use the buttermilk, use regular milk at the same volume, but omit the baking soda. This is the way that I make this recipe most of the time.
Most Helpful

This recipe received rave reviews on the Food Network site, but I had some problems with it. The dough was incredibly wet after adding the full cup of buttermilk, and I had to keep adding flour to get it to come together. I barely got 7 biscuits out of it and they were not even close to 1 inch thick. No way would I come close to getting the 10-12 as the recipe states. Plus, I thought they were very bland, tastless biscuits. On the bright side, they rose nice and I did like the texture of them, I just wish they had more taste.

nmj February 08, 2010

This recipe was made on 1/1/10 for the " Hail To The Chefs 2010 " event, and as part of mine and SO's dinner. I followed the recipe as it was written, except I sifted the dry ingredients ( I always do that when making scratch biscuits ).After adding the buttermilk, I found that another 1/2 cup of flour needed to be abdded to make a decent dough. Other than that, the biscuits turned out light and fluffy. And with margarine, they tasted like a good biscuit should. Thanks for posting and, " Keep Smiling :) "

Chef shapeweaver � January 02, 2010