Harriett'S Southern Biscuits
Irresistibly flaky and buttery southern biscuits with a crispy crust and soft interior, perfect for breakfast or as a side dish for hearty meals. Suitable for all biscuit lovers.
Ingredients
Instructions
- Mix the flour, baking powder, salt, and baking soda together in a bowl.
- Cut in 2 to 3 tablespoons of Crisco with a fork until the mixture is coarse and grainy.
- Stir in the buttermilk until just combined.
- Knead the dough a few times on a floured surface.
- Roll out the dough to about 1/2-inch thickness.
- Cut into biscuits using a cutter or glass.
- Heat a cast-iron skillet with 1 tablespoon of Crisco in the oven at 400°F.
- Place the biscuits in the hot skillet.
- Bake until light brown, about 15-20 minutes.
Tips & Substitutions
For fluffier biscuits, make sure not to overwork the dough after adding buttermilk. If you're out of buttermilk, you can substitute it with milk mixed with a tablespoon of lemon juice or vinegar. When cutting the biscuits, press straight down without twisting to ensure they rise evenly. These biscuits can also be enjoyed alongside dishes like Old Fashioned Waffles for a delightful breakfast spread.
Serving Suggestions
These biscuits are perfect for breakfast or as a side with dinner. Serve them warm with butter and honey or alongside savory dishes like fried chicken or Southern-style greens. They also pair beautifully with Mother'S Strawberry Cake for a sweet ending to your meal. For a brunch spread, consider offering them with jam or gravy.
Storage & Reheating
To store leftover biscuits, let them cool completely, then wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container. They can be kept at room temperature for up to 2 days or refrigerated for up to a week. To reheat, place them in a preheated oven at 350°F for about 10 minutes until warmed through and slightly crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Harriett'S Southern Biscuits contains roughly 76 calories, with 3g protein, 14g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 1443mg per serving (63% 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, you can use all-purpose flour in this recipe. Just be sure to add the baking powder and baking soda as specified, to ensure the biscuits rise properly. If you prefer a fluffier texture, consider adding a bit more baking powder.
What can I substitute for Crisco?
If you don’t have Crisco, you can use unsalted butter or lard as a substitute. For a healthier option, try coconut oil, which will give the biscuits a slight coconut flavor. Just ensure that whatever fat you choose is cold for the best texture.
How do I know when the biscuits are done baking?
Biscuits are done when they are light brown on top and have risen nicely. You can also tap the bottom; if it sounds hollow, they are likely ready. Keep an eye on them during baking, as ovens can vary.
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).