Southern Style Biscuits
These southern-style biscuits are buttery, flaky, and irresistibly tender with a golden, crisp top and soft, pillowy layers inside. Perfect fresh out of the oven, they’re a comforting classic—ideal for smothering in gravy, topping with jam, or enjoying all on their own.
Persons 3
Prep Time 15 minutes
Total Time 25 minutes
Serving Size 2 Biscuits
Cook Time 10 minutes
Ingredients
2 c Self-Rising Flour (White Lily Preferred)
1/4 c Shorting (Crisco Preferred)
Buttermilk
Instructions
Preheat oven to 490 degrees (that’s right 490 degrees). Cut shortening into flour with pastry knife or fork until there are no clumps large than a pea. Pour buttermilk in, a little at a time, gently stirring until all flour is wet, Place dough onto a well-floured surface.
Gently fold the dough with flour until it is no longer sticky. Pat out dough gently bu hand until about 1 inch thick. Cut out biscuits with a standard biscuit cutter or you can use a glass. Place on a greased cookie sheet and place in the oven on center rack and bake until brown on bottom and top, about 10 min. Remover from oven and brush with butter.
