The Best Biscuits! Believe It! Southern Style Biscuits

01 Sep

If you have spent any time on my blog you’ll see that there are a number of different biscuit recipes on here. I like to make biscuits because they can be good for so many things. They are great for breakfast to use as breakfast sandwiches with sausage, bacon, egg and cheese, They can fill in in a pinch for lunch if you want a small sandwich to tide you over and they are great with dinners to soak up gravy, dip in soup or just have to go along with a hearty meal. Needless to say we are biscuit lovers in this house, which means I am always interested when a recipe comes along. A while back I saw this recipe from Tasting Table for southern-style biscuits and they sounded very good. It is, by far, the best biscuit recipe I have tried to date and is certainly one you want to look into.

Southern-Style Biscuits

10 tablespoons butter, frozen

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon sugar

¼ teaspoon baking soda

1 teaspoon kosher salt

¾ cup chilled buttermilk

¼ cup chilled heavy cream

Flaky salt, for sprinkling

Place a rack in the center of the oven and preheat the oven to 450 degrees.

Grate the frozen butter using the large side of a box grater. Transfer the butter to a bowl and place the bowl in the freezer to keep it chilled.

Sift the flour, baking powder, sugar and baking soda into a large bowl. Whisk in the salt. Using a fork, stir in the grated, chilled butter and then make a well in the center of the mixture. Add the buttermilk and cream and stir until the dough begins to clump and become shaggy.

Turn the dough onto a lightly floured work surface. Working quickly, gently press and fold the dough 4 to 5 times (try not to knead or squeeze the dough), then form it into a rectangle. Pat the dough down to a uniform thickness of about ¾ inch.

Using a 2½-inch biscuit cutter, press straight down through the dough, without twisting. Gather and pat down the scraps if needed to make more cuts. Place the biscuits on a parchment-lined baking sheet so that they are just touching and chill the biscuits in the fridge for about 20 minutes.

Sprinkle each biscuit with flaky salt and bake the biscuits until they are golden on top, about 12 to 15 minutes. Let the biscuits cool slightly before serving.

These biscuits never seem to last very long. I get about 10 to 12 biscuits out of the dough and I would say at least half are gone if we make them with dinner and by the next day they have all been used. You can make this dough ahead of time and cut the biscuits out and then freeze the dough to use the biscuits when you want them. You want to make sure all of the dairy you use in this recipe – the butter, buttermilk and cream – is all very cold as it is a key to making the biscuits come out as great as they do. Getting those solid pieces of butter in the dough to be there while the biscuits cook give great flavor to the final results. The biscuits are fluffy, moist and have just a that hint of crisp exterior that you will love. My family loves this recipe over any others I have made before and it is pretty much the only one I use now. The picture below shows the biscuits with some sausage gravy and eggs that we had one night as a breakfast for dinner, but I also regularly make them with anything that we are having gravy with – chicken, turkey, meatloaf, pot roast – or any time I make stew or soup. They are just plain delicious.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!