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Easy Homemade Biscuits from Taste of the South Magazine

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“Butter tip: Soften butter at room temperature for about 30 minutes. Test the softness of butter by gently pressing the top of the stick with your index finger. If an indentation remains but the stick of butter still holds its shape, it's perfectly softened. Butter that's too cold overworks the dough when cut in and yields a tough biscuit. Likewise, butter that's too soft coats the flour and prevents the pea-size pellets from forming, thus yielding a flat biscuit. Another biscuit trick...when cutting out biscuits, don't twist the cutters. Simply press down and pull straight up. Twisting compresses and seals the edges and prevents biscuits from rising.”
READY IN:
21mins
YIELD:
18 biscuits
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut softened butter into flour with a pastry blender or 2 forks just until butter cubes are coated with flour. Using your hands, gently combine until mixture resembles small peas. Stir in buttermilk with a fork just until blended. (Mixture will be wet.).
  2. Turn dough out onto a generously floured surface, and pat to 1/2 inch thickness with your hands. Don't use a rolling pin here. Cut dough with a well-floured 2-inch round cutter, and place on lightly greased baking sheets.
  3. Bake at 450 degrees for 9-11 minutes or until lightly browned. Remove from oven and brush warm biscuits with melted butter. Serve immediately.
  4. Easy Cheddar Biscuits: Add 1 cup shredded cheddar cheese to butter and flour mixture just before adding buttermilk. Proceed as directed.

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