Southern Biscuits Recipe

All-purpose flour: The base of the biscuits, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Salt: Enhances the flavor of the biscuits.

Unsalted butter: Adds richness and flakiness to the biscuits.

Milk: Brings the dough together and adds moisture.

When cutting in the butter for your biscuits, make sure it remains cold. This ensures that the butter will create pockets of steam as it melts during baking, resulting in a flaky texture. Use a pastry cutter or two knives to incorporate the butter into the flour mixture until it resembles coarse crumbs. Avoid using your hands too much, as the heat from your fingers can soften the butter.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the biscuits denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor profile.

• unsalted butter - Substitute with salted butter: If using salted butter, reduce the added salt in the recipe by half.

• unsalted butter - Substitute with vegetable shortening: Shortening can make the biscuits flakier, though it lacks the rich flavor of butter.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps to tenderize the biscuits.

• milk - Substitute with plant-based milk: Almond milk, soy milk, or oat milk can be used for a dairy-free option.

• Allow the biscuits to cool completely on a wire rack before storing. This prevents condensation and keeps them from becoming soggy.

• For short-term storage, place the biscuits in an airtight container or a resealable plastic bag. Store at room temperature for up to 2 days. If you prefer, you can also wrap each biscuit individually in plastic wrap to maintain freshness.

• To extend their shelf life, refrigerate the biscuits. Place them in an airtight container or wrap them tightly in aluminum foil. They will stay fresh for up to a week.

• For freezing, first flash-freeze the biscuits by placing them on a baking sheet in a single layer. Freeze for about 1-2 hours until they are solid. This prevents them from sticking together.

• Once the biscuits are frozen solid, transfer them to a resealable freezer bag or an airtight container. Label with the date and store in the freezer for up to 3 months.

• When ready to enjoy, thaw the biscuits at room temperature or reheat them directly from the freezer. To reheat, preheat your oven to 350°F (175°C), place the biscuits on a baking sheet, and bake for 10-15 minutes until warmed through.

• For a quicker option, you can also microwave the biscuits. Wrap them in a damp paper towel and microwave on medium power for 20-30 seconds per biscuit.

• Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them with aluminum foil to prevent them from drying out. Bake for about 10 minutes or until they are warmed through.

• For a quicker method, use a microwave. Wrap each biscuit in a damp paper towel and place them on a microwave-safe plate. Heat on medium power for 20-30 seconds. Check for warmth and repeat if necessary.

• If you have an air fryer, preheat it to 320°F (160°C). Place the biscuits in the basket in a single layer and heat for 3-5 minutes. This method will help retain their crispiness.

• For a stovetop method, heat a skillet over medium-low heat. Add a small amount of butter or olive oil to the skillet. Place the biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side or until warmed through.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the biscuits on a baking sheet and cover with aluminum foil. Heat for about 10 minutes or until they are warmed through.

• Oven: Preheat to 450°F (230°C) to bake the biscuits until golden brown.

• Large mixing bowl: Combine the flour, baking powder, and salt.

• Pastry cutter: Cut in the cold butter until the mixture resembles coarse crumbs.

• Measuring cups: Measure out the flour and milk accurately.

• Measuring spoons: Measure the baking powder and salt precisely.

• Rolling pin: Roll out the dough to about ½-inch thickness.

• Biscuit cutter: Cut the dough into biscuit shapes.

• Baking sheet: Place the biscuits on this for baking.

• Cooling rack: Allow the biscuits to cool slightly after baking.

• Floured surface: Knead the dough gently on this to prevent sticking.

Pre-measure ingredients: Measure out the flour, baking powder, and salt ahead of time to streamline the process.

Use a food processor: Quickly cut in the butter by pulsing it with the dry ingredients in a food processor.

Cold butter trick: Freeze the butter and grate it into the dry ingredients for faster incorporation.

No-knead method: Mix the dough just until it comes together to avoid overworking and save time.

Preheat the oven early: Start preheating your oven before you begin mixing to ensure it's ready when you are.

Batch preparation: Double the recipe and freeze unbaked biscuits for quick baking later.