Southern Gal Biscuits
Golden, flaky Southern-style biscuits with a tender crumb, perfect for breakfast or as a side, offering a buttery flavor and light texture that everyone will enjoy.
Ingredients
Instructions
- Sift flour, baking powder, salt, sugar, and cream of tartar into a bowl.
- Add the shortening to the flour mixture and blend until it resembles cornmeal.
- Pour milk into the flour mixture slowly.
- Add the beaten egg.
- Stir until a stiff dough forms.
- Knead the dough five times.
- Roll the dough to 1/2-inch thickness.
- Cut out biscuits with a 1 1/2-inch cutter.
- Bake on an aluminum cookie sheet for 10 to 15 minutes at 450°F.
Tips & Substitutions
For best results, make sure your shortening is cold before blending with the flour mixture. If you don't have cream of tartar, you can substitute it with an equal amount of lemon juice or white vinegar. To achieve a flaky texture, avoid over-kneading the dough. If you're looking for a sweet twist, consider adding a sprinkle of cinnamon or nutmeg to the dry ingredients, which pairs beautifully with Carrot Cake With Cream Cheese Frosting.
Serving Suggestions
Serve these delicious Southern Gal Biscuits warm, ideally with butter and homemade jam or honey. They make a fantastic side for breakfast alongside eggs or as part of a brunch spread, especially with Texas Green Rice. You can also enjoy them as a savory accompaniment to soups or stews for a comforting meal.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped in plastic wrap and then placed in a zip-top bag for up to 3 months. To reheat, simply place the biscuits in a preheated oven at 350°F for about 10 minutes, or until warmed through and slightly crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Gal Biscuits contains roughly 343 calories, with 6g protein, 68g carbohydrates, and 6g fat. It is an excellent source of potassium (30% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1125mg per serving (49% 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 part of the all-purpose flour, but keep in mind that the biscuits may be denser. A good ratio is to use half whole wheat flour and half all-purpose flour to maintain a lighter texture.
What can I do if my biscuits turn out too hard?
If your biscuits are too hard, it may be due to over-kneading the dough or baking them for too long. Next time, knead the dough just until it comes together and check them a minute or two early to ensure they don't overbake.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to 2 days in advance and store it in the refrigerator. Just remember to let it come to room temperature before rolling and cutting out the biscuits to ensure even baking.
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).