Southern Biscuits(Club Member: Ashley Wilson)
Fluffy, golden 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
- Pour flour, sugar, baking powder, salt, and soda into a bowl. Cut in shortening thoroughly until mixture looks like meal.
- Stir in buttermilk. Knead and roll dough to less than half an inch thick.
- Cut with a biscuit cutter and place on a baking sheet.
- Bake at 450°F for 10 to 20 minutes or until golden brown.
Tips & Substitutions
For flakier biscuits, use cold shortening and handle the dough as little as possible. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes. To elevate the flavor, consider adding herbs or cheese to the dough. For a delightful twist, serve with Catalina Vegetable Dip as a spread.
Serving Suggestions
Serve these Southern biscuits warm with butter and honey for a classic breakfast treat. They pair wonderfully with gravy or as a side to fried chicken. For a heartier meal, try them alongside Sue Reeves' Six Minute Pecan Pie for dessert. Enjoy them with your favorite jam or preserve for a delightful afternoon snack.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to two days. If you want to keep them longer, freeze them in a single layer, then transfer to a freezer bag for up to three months. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Biscuits(Club Member: Ashley Wilson) contains roughly 100 calories, with 4g protein, 15g 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. It's recommended to use half whole wheat and half all-purpose for a better result, ensuring the biscuits still rise and remain fluffy.
What can I do if my biscuits are too dry?
If your biscuits turn out dry, it may be due to overmixing or too much flour. To fix them, try adding a little more buttermilk or melted butter to the dough. Always measure flour correctly by spooning it into the cup and leveling it off.
How can I make these biscuits ahead of time?
You can make the biscuit dough ahead of time and refrigerate it for up to 24 hours before baking. Alternatively, you can cut the biscuits and freeze them before baking. Just add a few extra minutes to the baking time when cooking from frozen.
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).