Good Eats Southern Biscuits
Fluffy, flaky, and golden brown, Good Eats Southern Biscuits are the ultimate homemade indulgence that bring classic Southern comfort straight to your kitchen. Made with simple pantry staples like all-purpose flour, baking powder, and cold buttermilk, these biscuits deliver a tender, buttery crumb thanks to the use of chilled, cubed unsalted butter cut into the dry ingredients. The secret to their signature layers lies in gently folding the dough to create pockets of flakiness that rise beautifully in the oven. Finished with a brush of heavy cream for a perfectly golden top, these biscuits are ready in just 22 minutes from start to finish. Whether paired with jam at breakfast, served alongside crispy fried chicken, or smothered in gravy, these irresistibly light and airy Southern biscuits are a must-try addition to your baking repertoire.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp granulated sugar
- 0.5 tsp salt
- 6 tbsp unsalted butter (cold, cubed)
- 0.75 cups buttermilk (cold)
- 2 tbsp heavy cream (for brushing)
Instructions
Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
Add the cold, cubed unsalted butter to the bowl. Use a pastry cutter or your fingers to cut the butter into the dry ingredients until the texture resembles coarse crumbs. It's okay to have some pea-sized bits of butter.
Gradually add the cold buttermilk to the mixture while stirring gently with a fork until the dough just comes together. Be careful not to overmix.
Transfer the dough onto a lightly floured surface. Gently press and fold it over itself 2–3 times to create layers, but avoid kneading excessively to ensure a tender biscuit texture.
Pat the dough into a 1-inch-thick rectangle or circle. Use a 2.5-inch biscuit cutter to cut out as many biscuits as possible. Avoid twisting the cutter to ensure the biscuits rise evenly.
Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart. Gently gather the remaining dough, pat it out again, and cut more biscuits until all the dough is used.
Brush the tops of the biscuits with heavy cream for a golden finish.
Bake in the preheated oven for 10–12 minutes, or until the biscuits are golden brown and puffed.
Remove the biscuits from the oven and let them cool slightly on the baking sheet before serving warm.
Nutrition Facts
Calories |
219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 350 mg | 15% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.9 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 65 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
