Best Homemade Southern Biscuits!
Biscuit Recipe! Welcome to the BEST ever homemade southern biscuit recipe. These biscuits come together with few ingredients and only about 15 minutes of your time. Perfect for slathering with butter, honey, jams, or covering with a spoonful of sausage gravy. Get ready to ditch the store bought biscuits because these are so easy to make at home and about 1000x better than anything you can buy!
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 12
- Category: biscuit
- Method: baked
- Cuisine: American
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter COLD
- 1 cup cream (can sub with half and half, whole milk, or buttermilk)
- 1 tablespoon cream (for tops)
- 1 tablespoon unsalted butter (melted)
- Freeze your butter. This recipe requires COLD butter. To ensure that it’s nice and cold, just place a stick of butter in the freezer at least 20 minutes before you plan to make the biscuits. If you’re planning ahead you can place the butter in the freezer earlier.
- Preheat oven to 425. Line a baking tray with parchment paper and set aside.
- Mix dry ingredients. Stir together the flour, baking powder, salt, and sugar. Mix with a fork to make sure the ingredients are well combined.
- Grate the butter. If the butter is too cold to grate from leaving in the freezer for a long time, just let it sit out for a couple minutes to warm slightly then grate. We want the butter as cold as possible. I find it best to leave the wrapper on one end to hold the stick while I grate, this helps prevent the butter from softening too much while in my hands.
- Mix butter with the dry ingredients. Use your hands for this. Be gentle.
- Add the cream. Gently combine the dough together. I still use my hands for this. Messy. Yes. But again, biscuit making comes down mostly to the method.
- Sprinkle clean work surface with a small amount of flour to prevent the dough from sticking, remove the dough from the bowl and place on the work surface. When you remove the dough from the bowl it will be crumbly, it’s ok. Just keep pressing the dough together gently and press it out with your fingertips into a rectangular shape about 12 inches by 6 inches, and 3/4 of an inch thick.
- Fold the dough over. Add sprinkles of flour as needed to your work surface or the dough if it’s too sticky. Continue doing this until you have folded the dough over 4-5 times. This is called laminating, and creates the layers in the biscuits.
- Cut biscuits out. I use a 2.5 inch biscuit cutter, you can use any size you prefer. This is the set that I use (affiliate link) Place the cut out biscuits on a parchment lined baking sheet.
- With the remaining dough, you can make additional biscuits. I typically have to press out my dough twice. Getting the dough to about a 3/4 of an inch thickness I can cut out 6 biscuits. To make the next batch, gently knead the dough back together. Then start the laminating process over again (folding the dough) then cut the remaining 6 biscuits. During this time keep the already cut biscuits in the fridge to stay cold.
- Brush with cream. Use the additional 1 tablespoon of cream to brush onto the tops of the biscuits.
- Bake. Bake between 13-15 minutes. Keep an eye on them, when the tops are golden brown to your preference then remove them. Once they start browning it goes quick. So keep an eye on them.
- Brush with melted butter. Serve. After baking, brush with some melted butter, and eat up! These biscuits are best when served warm and out of the oven.
- Serving Size: 1
- Calories: 170
- Sugar: 1 g
- Sodium: 122 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 3 g
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