Homemade Southern biscuits are the epitome of comfort food. Their tender, flaky layers and buttery, slightly salty flavor create a warm and welcoming experience. Whether enjoyed with gravy, butter, or as a standalone treat, these biscuits embody a taste of Southern hospitality and tradition that comforts the soul
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup buttermilk
- Preheat your oven to 450°F (230°C).
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Mix these dry ingredients together.
- Add the cold, cubed butter to the dry ingredients. You can use a pastry cutter or your fingers to work the butter into the dry mixture. Keep working it until the mixture resembles coarse crumbs. It’s important to have cold butter for flaky biscuits.
- Pour in the buttermilk. Stir the mixture until it just comes together into a soft, sticky dough. Be careful not to overmix; you want it to be just combined. The dough should be fairly wet and sticky.
- Turn the dough out onto a well-floured surface. Knead the dough gently a few times, adding a bit of extra flour if needed to prevent sticking. The key is to handle the dough as little as possible to keep the biscuits tender.
- Roll or pat the dough to a thickness of about 1/2 to 3/4 inch. You can use a floured rolling pin or your hands to shape it.
- Use a biscuit cutter or a round glass to cut out your biscuits. Press straight down without twisting to get nice, even biscuits. Gather the scraps, reshape, and cut more biscuits until you’ve used all the dough.
- Place the biscuits on a baking sheet or in a cast-iron skillet, making sure they are close but not touching. This will help them rise and be soft on the sides.
- Bake in the preheated oven for about 10-12 minutes or until the biscuits are golden brown on top.
- Remove the biscuits from the oven and let them cool for a few minutes before serving. They’re best enjoyed warm and fresh out of the oven.
These homemade Southern biscuits are perfect for breakfast or as a side for meals. You can serve them with butter, jam, honey, gravy, or any other topping you like. Enjoy!
The History of Southern Biscuits
The history of Southern homemade biscuits is deeply intertwined with the culinary traditions of the American South. Biscuits trace their origins to the early 19th century, influenced by Scottish, Irish, and Native American cooking techniques. They quickly became a staple due to their simplicity and versatility.
Initially, biscuits were unleavened, resembling today’s “hardtack.” But with the introduction of baking powder in the mid-19th century, the biscuits we know and love began to rise, becoming flaky and soft. They were a fixture on Southern tables during the Civil War and have since become an iconic Southern comfort food, often served with fried chicken, gravy, or simply with butter and preserves. Biscuits continue to be a cherished part of Southern culture, passed down through generations as a symbol of warmth and hospitality.