Recipe: Simple Southern-style Biscuits

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  • 2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
  • 1⁄4 teaspoon baking soda
  • 1 tablespoon baking powder (use one without aluminum)
  • 1 teaspoon kosher salt or 1 teaspoon salt
  • 6 tablespoons unsalted butter, very cold
  • 1 cup buttermilk (approx)


1. Preheat your oven to 450°F.

2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.

3. Cut the butter into chunks and cut into the flour until it resembles course meal.

4. If using a food processor, just pulse a few times until this consistency is achieved.

5. Add the buttermilk and mix JUST until combined.

6. If it appears on the dry side, add a bit more buttermilk. It should be very wet.

7. Turn the dough out onto a floured board.

8. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2″ thick. Fold 9 the dough about 5 times, gently press the dough down to a 1 inch thick.

9. Use a round cutter to cut into rounds.

10. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.

11. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.

12. If you like”crusty” sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.

13. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.

Recipe via Genius Kitchen