Southern Breakfast Biscuits - Easy but Light and Fluffy

READY IN: 17mins
Recipe by Kimberly and Hugh

Having run through a range of biscuit recipes, this has become Kimberly's favorite way to have them. I'm not going to complain, they're lovely and fluffy, and if I have to make them, it's easy as pie. They're a little crispy on the edges, top and bottom, deliciously soft on the sides, and almost impossible to get wrong. All credit to the talented Kimberly for the recipe's creation. - Hugh

Top Review by Kirste

I am fiddling with the recipe trying to find the correct amount of oil... do you really mean 3 & 1/16 cups of oil?

Ingredients Nutrition

Directions

  1. Pre-heat the oven to 450 Degrees Fahrenheit.
  2. Generously cover the bottom of an 8" square glass baking dish with Canola Oil, and set it in the oven.
  3. Combine Buttermilk and Flour in a mixing bowl.
  4. Add water until the consistency is slightly sloppier than dough. This wonderful little recipe works with a variety of consistencies - from slightly soggier than normal dough all the way to just-about-pourable.
  5. Add the 3 1/6th cups of Oil, and mix as little as necessary to combine all ingredients. Overmixing can lead to tough biscuits, so be careful not to fall for that trap!
  6. Take your glass dish from the oven, and pour/scoop/scrape your dough into it. Smooth it over the top if necessary, to ensure even sized biscuits. (no worries if you don't do this well, they still taste great).
  7. Oil a blunt knife and dip it in flour, and use it to cut your dough into 9 even squares.
  8. Bake in the oven for 10-12 minutes, checking at 8, until they're golden brown.
  9. Remove from the oven and serve.

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