Classic Southern Biscuits Recipe

Adapted from NYT Cooking, with home baker tips

Ingredients (Basic Biscuit Mix)

  • 2 cups all-purpose flour (or 1½ cups cake flour + ½ cup all-purpose flour for a lighter texture)

  • 1 tbsp granulated sugar (optional; adjust to taste)

  • 1 tsp salt

  • 8 tbsp cold unsalted butter (or 8 tbsp cultured butter for tang; substitute with high-quality salted butter if preferred)

  • 1 cup buttermilk (or 1 cup whole milk + 1 tbsp white vinegar/lemon juice, mixed and rested 10 minutes)

Step-by-Step Preparation

  1. Preheat & Prep

Preheat oven to 450°F (230°C). Line a cast-iron skillet or sheet pan with parchment paper (for easy cleanup).

  1. Freeze & Grate Butter

Freeze butter for 30 minutes until firm but not rock-hard. Grate into fine shavings using a box grater or pulse in a food processor (set to "grate" for coarse crumbs). This ensures even distribution of butter for flaky layers.

  1. Mix Dry Ingredients

In a large bowl, whisk together flour, sugar (if using), and salt. Add grated cold butter and work with a pastry cutter or fingertips to combine until the mixture resembles coarse crumbs (some pea-sized butter chunks are acceptable).

  1. Incorporate Buttermilk

Pour buttermilk (or milk-vinegar mixture) into the dry ingredients. Stir gently with a fork until just combined—stop as soon as no dry flour remains (overmixing develops gluten, resulting in tough biscuits).

  1. Shape & Bake

Transfer dough to a lightly floured surface. Pat into a 1-inch thick rectangle, then cut into 2-inch rounds or squares (use a sharp cutter for clean edges). Arrange biscuits touching each other on the prepared pan (this encourages vertical rise).

  1. Bake to Perfection

Bake for 15–20 minutes, rotating halfway, until golden-brown on top and crisp at the edges. For extra browning, brush tops with a light egg wash (1 egg + 1 tbsp water) before baking (optional).

Pro Tips for Flaky, Light Biscuits

  • Knead Sparingly: "Only 2–3 gentle folds—overworking dough creates a 'hockey-puck' texture."

  • Baking Vessel: "Cast-iron skillet delivers the crispiest exterior and fluffiest interior; sheet pans work as a backup."

  • Butter Handling: "Freeze butter + grate = better butter-air pockets for layers. Skip melted butter—cold butter = flakiness."

  • Buttermilk Substitute: "For every cup of milk, add 1 tsp white vinegar; let sit 10 minutes to mimic sourness. Use whole milk for maximum richness."

User-Curated Variations & Hacks

  • Southern Staples: "Replace cake flour with White Lily flour (a Southern staple) for a tender, melt-in-your-mouth crumb."

  • Strawberry Twist: "Layer with fresh late-summer strawberries and extra sugar for a strawberry sandwich—layers separate beautifully!"

  • Budget-Friendly Substitutions: "Fake cake flour: 7/8 cup all-purpose flour + 1/8 cup cornstarch. Works in a pinch!"

  • No-Egg Wash Option: "Skip egg wash for a rustic, golden crust—still deliciously tender (per Emily D)."

  • Sugar-Free Success: "Omit sugar entirely; biscuits remain moist and sweetened by the butter and buttermilk (Carol Hasek)."

Common Questions & Fixes

  • Q: Can I use melted butter?

A: No—cold butter traps air, creating layers. If butter is too soft, refreeze briefly to firm up.

  • Q: How to make buttermilk from scratch?

A: In a stand mixer, blend 2 cups heavy cream with a whisk attachment for 15 minutes until butter separates. Drain the buttermilk byproduct (use for baking!).

Copyright & Credits

Original recipe: NYT Cooking (2015). User contributions by Dan W., Petaltown, and others.

Note: Adjust sugar and baking time based on oven calibration. For extra fluff, avoid overhandling dough and prioritize cold ingredients!

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