I have been trying and trying to perfect my homemade Southern style breakfast biscuits and I finally figured out what my problem has been all along. Are you ready for this secret?
I mean it really is a secret.
The secret to delicious fluffy biscuits is this: DO NOT OVERWORK THE DOUGH!
This post was originally published on July 29, 2009, and republished on May 31, 2019
And I mean that with all simplicity that it says. You barely mess with the dough and you will have mouth-watering biscuits that look this delish! These go great with my delicious Homemade Gravy and Home Fries.
How to Make Southern Style Breakfast Biscuits
Another great tip when making biscuits is that when you are patting out the dough, don't use a rolling pin. For some reason, that squishes the dough together, causing them to not rise very well.
When you are kneading the dough a bit, simply use your hands to pat out in a circle. Use firm pressure, but do not squish it down.
Also — when cutting with your biscuit cutter, do not twist. Simply press into the dough and raise up. When you twist, you cut off the ability to let your biscuit rise well. In fact, this set of biscuit cutters are my favorite.
Making a batch of biscuits is not only fun, but they taste great with homemade jams and jellies too. Some of my favorites that we have made so far are my easy strawberry freezer jam, homemade peach jam, this delicious green pepper jelly, my prize-winning Blackberry jam, and this delicious Watermelon Jelly.
Making biscuits can be tedious and if not done correctly, they will be hard as rocks! So here is a tip that I learned — you can use your rolling pin, but hands work best as you will not press them down too much and they will wind up super fluffy!
Looking for more bread recipes? Check these out
- Homemade Honey Wheat Bread
- No-Knead Dutch Oven Bread
- Copycat Cheesecake Factory Honey Wheat Bread
- Homemade Pita Bread
Southern Style Breakfast Biscuits
These biscuits are so easy to make and taste great with homemade jams and jellies
Ingredients
- 2 cups White Lily self-rising flour
- 3 TBSP shortening
- 1 cup milk
- 1 tsp salt
- 1 tsp sugar
Instructions
- Put the flour in a bowl and add in the shortening.
- Using a pastry blender, fork, or your fingers, mix the flour and shortening together until just combined. The less you mess with it, the fluffier your biscuits will be.
- To your flour mixture, add in the milk, salt, and sugar, and stir until just combined. The dough will be sticky.
- Next, flour your surface and dump the dough out. Sprinkle with a bit more flour and begin to knead a couple of times until dough is covered with flour and no longer sticky.
- Using your hands, pat the dough out until it is 1/2"-1" thickness. Use your biscuit cutter and cut your biscuits. Do not twist. Just insert the cutter into the dough and then lift straight up.
- Cook in the oven on 450 degrees for about 8-10 minutes.
- If biscuits are not as browned as you like, turn on the broiler and brush tops of biscuits with melted butter and broil for a couple of minutes to brown the tops.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 114Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 3mgSodium: 453mgCarbohydrates: 17gFiber: 1gSugar: 0gProtein: 3g
Becky Smith
Thursday 19th of November 2009
Don't have self rising flour???
1 cup all purpose flour1/2 teaspoon salt1 1/2 teaspoons baking powder