Famous Southern Biscuits
Famous Southern Biscuits are flaky, tender, and buttery treats perfect for breakfast or brunch, combining self-rising flour, buttermilk, and a touch of yeast for a classic flavor.
Ingredients
Instructions
- Dissolve yeast in warm water and set aside.
- Mix self-rising flour, sugar, Crisco, and buttermilk in a large bowl.
- Add the yeast and water mixture to the flour mixture.
- Work and knead the dough together until well combined.
- Cover the dough and refrigerate for 1 hour before baking.
Tips & Substitutions
For even fluffier biscuits, ensure your ingredients are cold, especially the Crisco. If you don't have self-rising flour, you can substitute all-purpose flour with baking powder added (1.5 teaspoons per cup). To enhance flavor, consider adding a pinch of garlic powder or herbs. If you prefer a slightly sweeter biscuit, increase the sugar to 3 tablespoons.
Serving Suggestions
These Southern biscuits are perfect for breakfast, served warm with butter and jam or alongside savory dishes like fried chicken. They also pair beautifully with Neil's After Dinner Delight for a delightful brunch. Consider serving them with a side of gravy or alongside a fresh salad for a complete meal.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to two days or refrigerate for longer freshness. To reheat, simply wrap them in foil and warm in a 350°F oven for about 10 minutes, or microwave for 15-20 seconds until heated through, ensuring they remain soft.
Nutrition & Diet Analysis (per serving)
Each serving of Famous Southern Biscuits contains roughly 340 calories, with 14g protein, 48g carbohydrates, and 11g fat. It is an excellent source of calcium (32% of the Daily Value), protein (28% of the Daily Value), and vitamin C (20% of the Daily Value), and a good source of dietary fiber and vitamin A. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these biscuits without buttermilk?
Yes, you can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice, allowing it to sit for 5 minutes to curdle. This will mimic the acidity and thickness of buttermilk, ensuring your biscuits rise well and have a tender crumb.
What can I do if my dough is too sticky?
If your dough is too sticky to handle, sprinkle a bit more self-rising flour onto your work surface and your hands while kneading. Be careful not to add too much flour, as it can make the biscuits tough; just enough to make the dough manageable is ideal.
How do I know when the biscuits are done baking?
Biscuit doneness can be checked by looking for a golden-brown top and sides. They should also feel firm to the touch and should rise nicely. If you insert a toothpick into the center, it should come out clean, indicating they are fully cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).