Fluffy Southern Biscuits

Submitted by Gods_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!!"

 

• Ready In: 22mins
• Ingredients: 6
• Yields: 16 small biscuits
• Serves: 8-16

ingredients

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1 tablespoon sugar
• 6 tablespoons margarine (stick)
• 3⁄4 cup milk

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!

Reviews

[MinotGirl03]

I found this because a well meaning relative went to the store to get butter for biscuits and came back with stick margarine. I was extremely skeptical when I made this (tripled the recipe for reunion) and everyone loved them. They were extremely fluffy and not tough at all. Thank you!

 

[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

 

[Darlenesett]

This was my first time ever making biscuits and they turned out so nice.I'm so happy That they turned out so light and fluffy and just slightly crispy on the outside.Not too much but just right! I'm so happy. Thanks for this recipe

 

[Germaine Anita]

Just made your biscuits for the first time - I used buttermilk and they came out great - will be making them again - these will be my go to recipe - simple and fast.. Just wondering if they can be frozen at the dough part - I’m thinking of making double the batch - cut them out into squares as there will be no scraps and I want to freeze them at this stage. Again the recipe was great..

 

[JERSEY FLOURCHILD]

These biscuts were easy and quick. They were light. I did subsitute buttermilk for the regular. What we didn't eat with our soup, we enjoyed for dessert with butter and jelly!