Fresh, hot, flaky biscuits

“Biscuits, butter and blessings served here.” ~ Unknown

As a young girl, one of my favorite foods was fresh, piping hot biscuits. My grandmother made them every time we went to visit. I learned to make them at a young age, and when I was sick, my family knew when I was feeling better because I made biscuits and ate them with butter and honey. They’re flaky and soft and just a little bit of deliciousness to look forward to on a weekend morning.

This being a weekend when I stay home rather than drive to Missouri, I made plans to get my biscuit fix. Some folks like to stir them up and make them right away, but I prefer to mix the dough and let it sit overnight as it is much easier to pat out the dough and cut out the biscuits when the dough is chilled. No rolling pin used here, just my hands patting the dough on a floured surface.

Because I let my dough chill overnight in the fridge, this is an experience in anticipation of great taste. I set the butter out to soften while I’m fixing dinner the evening before. When dinner is over, I stir the biscuit dough together and set it in the refrigerator. The next morning there is just a few minutes between myself and my fresh biscuits as I wait for the oven to preheat while I cut them out. As you can see from the picture below, these biscuits rise up well with flaky layers perfect for making breakfast sandwiches or just eating plain with butter and/or jelly.

Southern Biscuits

  • Servings: 12
  • Difficulty: easy
  • Print


2 c. self-rising flour, plus a sprinkle for the rolling surface

1/2 t. baking soda

1 T. baking powder

3/4 c. milk – I prefer whole, but you can also use buttermilk

1 egg, beaten

1 1/2 sticks of butter (12 T.)


Let the butter soften at room temperature. Combine the self-rising* flour, baking soda and baking powder, whisking together. Cut the softened butter into 1 T. pieces and add to the dry mixture. Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse cornmeal. Stir in the beaten egg and milk, mixing thoroughly to wet all ingredients. Cover and let chill in the refrigerator overnight. Preheat the oven to 400. Sprinkle the surface you’ll use to cut out the biscuits with additional self-rising flour. Scrape the biscuit dough onto the surface. (It will be sticky!) Using floured hands, DO NOT knead the dough but press it out until it is 1/2″ thick. Using either a 2 3/4″ biscuit cutter or the opening of a drinking glass, cut your biscuits out. Spray a non-stick pan with baking spray and place the biscuits on the pan with the sides touching. Bake 15 minutes until golden on top.

** self-rising flour is a MUST as it contains a mixture of all purpose flour, salt and baking powder. That is why there is no salt used in the recipe.

At least I remembered the pictures this time!

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