Grandma Mock'S Southern Biscuits
Golden, flaky Southern biscuits with a tender crumb and buttery flavor, perfect for breakfast, brunch, or as a side for hearty meals, appealing to all biscuit lovers.
Ingredients
Instructions
- Heat oven to 450°F.
- Measure flour, sugar, baking powder, salt, and soda into a bowl.
- Cut in shortening thoroughly until mixture looks like meal.
- Stir in almost all the buttermilk.
- If dough is not pliable, add just enough remaining buttermilk to make it soft, puffy, and easy to roll.
- Knead on a lightly floured board 20 to 25 times.
- Place on an ungreased baking sheet.
- Bake for 10 to 12 minutes until golden brown.
Tips & Substitutions
For flaky biscuits, make sure your shortening is cold and cut it into the flour until it resembles coarse crumbs. If you prefer a richer flavor, you can substitute half of the buttermilk with whole milk or yogurt. Be careful not to over-knead the dough; just enough to bring it together is ideal. Serve these biscuits warm for the best texture, perfect alongside Kathy'S Pecan Rolls.
Serving Suggestions
These Southern biscuits are delightful on their own or slathered with butter and jam. They pair beautifully with savory dishes like fried chicken or alongside breakfast items such as scrambled eggs. For a sweet treat, try them with honey or syrup, or serve with Miniature Cherry Cheesecake for a fabulous brunch spread.
Storage & Reheating
To store leftover biscuits, place them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer and then transfer to a freezer bag for up to 3 months. To reheat, wrap in foil and warm in a 350°F oven for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Mock'S Southern Biscuits contains roughly 82 calories, with 3g protein, 11g carbohydrates, and 3g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1069mg per serving (46% of the Daily Value).
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 use all-purpose flour instead of self-rising flour?
Yes, all-purpose flour works well in this recipe. Just ensure to add the baking powder and salt as specified. This gives the biscuits the necessary lift and flavor. If you have self-rising flour, you can omit the baking powder and salt from the recipe.
What can I use if I don't have buttermilk?
If you don't have buttermilk on hand, you can make a quick substitute by mixing 2/3 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to thicken. This will work perfectly in the recipe, ensuring that the biscuits remain tender and flavorful.
How can I make the biscuits more flavorful?
To enhance the flavor of your biscuits, consider adding herbs like rosemary or thyme to the dry ingredients. You can also mix in shredded cheese or cooked bacon for a savory twist. For a sweet variation, fold in dried fruit or chocolate chips, creating a delightful contrast to the classic taste.
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).