Basic Southern Biscuits

I grew up with the Pillsbury Dough Boy.

That is not a good thing.

I hated biscuits. I considered them dry and tasteless.

I grew up.

I grew out. Skip that part.

I discovered cooking.

I made my own biscuits one day,  just to see.

And I was amazed. They were delicious. They were sublime. The Dough Boy had been holding out on me all those years.

This is what biscuits taste like! Try ’em. They don’t take nearly the time you think.


  • 2 c flour
  • 4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1 c buttermilk
  • 1 oz (about a TBSP of vegetable shortening
  • 2 oz (about 2 TBSP of butter – cold)


  1. Whisk together the dry ingredients.
  2. Cut in the shortening and the butter with a pastry cutter or use your fingers to smunch it around.
  3. Add the buttermilk and stir (or do as I do and use your fingers to push the flour into the milk) just until the buttermilk is no longer running around in the bowl. (meaning don’t mix it much)
  4. Turn it out in globs onto a floured surface and fold it on itself a few times until it appears one mass.
  5. Press it out with your hands into about a half-inch high round or rectangle or something in between. (are you getting that this is not rocket science? No need to roll it out with a pin.)
  6. Using a biscuit cutter or glass that has  . And then free form the last one.
  7. Place on a shortening greased cookie sheet. Place the rounds just barely touching. This allows them to climb on each other and grow taller, which makes them flakier.
  8. Place in a 450° pre-heated oven for 12-15 minutes or until nicely browned.
  9. Enjoy.

Serves: usually 12 biscuits


3 thoughts on “Basic Southern Biscuits

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