Sandra This Paula Deen Southern Biscuits Recipe is a fluffy and flaky recipe, which is made with cold butter and all-purpose flour. It’s a classic, foolproof recipe, ready in about 25 minutes.
Paula Deen Southern Biscuits Recipe Ingredients
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 tablespoon baking powder
- 1 teaspoon Salt
- 8 tablespoons (1 stick) cold butter, cubed
- ¾ cup milk (more or less as needed)
How To Make Paula Deen Southern Biscuits
- Preheat and Combine Dry Ingredients: Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse cornmeal with some pea-sized pieces of butter remaining.
- Form the Dough: Make a well in the center of the flour mixture and pour in the milk. Use a fork or your fingers to gently bring the dough together until it just holds its shape. Do not overmix.
- Roll and Cut: Turn the dough out onto a lightly floured surface. Gently pat or roll it out to your desired thickness (about ½ to ¾ inch is standard). Use a small, floured biscuit cutter to cut out the biscuits, pushing straight down without twisting.
- Bake Until Golden: Melt a little butter in the bottom of a cast-iron skillet or a baking pan. Place the biscuits in the pan so they are touching. Bake for 12 minutes, or until the tops are golden brown.
Recipe Tips
- How do I get tall, flaky layers? The secret is using very cold butter and not overworking the dough. The small pieces of butter will create steam as they melt in the hot oven, which creates the flaky layers. Also, when cutting the biscuits, press the cutter straight down and pull straight up without twisting.
- How do I keep my biscuits from being tough? The most common mistake is overworking the dough. Mix the ingredients only until they just come together. The less you handle the dough, the more tender your biscuits will be.
- What if I don’t have a biscuit cutter? You can use the rim of a floured drinking glass or even a sharp knife to cut the dough into squares.
- Can I use buttermilk instead of regular milk? Absolutely. Using buttermilk will give the biscuits a classic Southern tang and an even more tender crumb. You may need to add a little more or less to get the right consistency.
What To Serve With Southern Biscuits
These classic biscuits are incredibly versatile and are a staple for any meal of the day.
- With butter and jam for breakfast
- Smothered in sausage gravy
- Alongside fried chicken for dinner
- As the base for strawberry shortcake
How To Store Southern Biscuits
- Room Temperature: Biscuits are best enjoyed the day they are made. Store any leftovers in an airtight container at room temperature for up to 2 days.
- Reheat: Reheat them in a 350°F oven for a few minutes to restore their warmth and texture.
- Freeze: You can freeze unbaked, cut biscuits on a baking sheet, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Southern Biscuits Nutrition Facts
- Serving Size: 1 biscuit
- Calories: ~180 kcal
- Protein: 3g
- Carbohydrates: 18g
- Fat: 10g
- Saturated Fat: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why are my biscuits flat?
Flat biscuits are often the result of expired baking powder or overworking the dough. Make sure your baking powder is fresh, and handle the dough as little as possible.
Can I make the dough ahead of time?
Yes, you can prepare the dough, cut out the biscuits, and store them covered in the refrigerator for up to 24 hours before baking.
Can I use salted butter?
Yes, you can use salted butter. If you do, you may want to reduce the amount of added salt in the recipe to ½ teaspoon.
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Paula Deen Southern Biscuits Recipe
Description
A simple recipe for classic, flaky, and buttery Southern-style biscuits, perfect for any meal of the day.
Ingredients
Instructions
- Preheat oven to 425°F. Whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gently stir in the milk until a soft dough forms. Do not overmix.
- On a floured surface, pat the dough to a ½-inch thickness.
- Cut out biscuits with a floured cutter, pressing straight down.
- Place biscuits in a buttered skillet, sides touching.
- Bake for 12 minutes or until golden brown.
Notes
- For the flakiest biscuits, make sure your butter is very cold.
- Handle the dough as little as possible to keep the biscuits tender.
- Placing the biscuits so they touch in the pan helps them rise taller.
- For a tangy flavor, substitute the milk with an equal amount of buttermilk.
