Harriet’S Southern Biscuits

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Servings: 8 Difficulty: Intermediate
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Flaky, golden-brown Southern biscuits baked in a cast-iron skillet for a crispy bottom and tender crumb.
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Harriet's Southern Biscuits recipe image
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Harriet’S Southern Biscuits

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 330.5

Description

These Southern biscuits offer a comforting, homemade taste that is perfect for breakfast or dinner sides. Made with simple pantry staples like flour, buttermilk, and shortening, they achieve a delicate balance of flaky layers and a sturdy texture. The unique method of baking them in a preheated cast-iron skillet ensures a beautifully crisp, golden bottom while the tops remain soft and airy. Ideal for serving warm with butter, jam, or alongside savory gravy, these biscuits bring a touch of rustic charm to any table. They are quick to prepare and deliver an authentic, nostalgic flavor that pairs wonderfully with both sweet and savory dishes.

Ingredients

Directions

  1. Preheat your oven to 500&# 194;°F (260ðC).
  2. In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda.
  3. Add the 2 tablespoons of Crisco to the dry ingredients. Use a pastry blender or fork to cut the fat into the flour until the mixture resembles coarse crumbs.
  4. Pour in the buttermilk and stir gently with a fork until the dough just comes together. Do not overmix.
  5. Turn the dough out onto a lightly floured surface. Knead it very gently, just 5 or 6 times, to form a soft ball.
  6. Pat the dough out to about 1/2 inch thickness.
  7. Using a floured biscuit cutter or a glass, cut out biscuits. Avoid twisting the cutter to ensure they rise evenly.
  8. Place 1 tablespoon of Crisco into a heavy cast-iron skillet and put it in the preheated oven for about 7 minutes to heat the pan.
  9. Carefully remove the hot skillet from the oven. Place the biscuits into the hot skillet.
  10. Bake for 10 minutes, or until the bottoms are golden brown and the tops are light brown.
  11. Remove from oven and serve immediately while warm.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 330.5kcal
% Daily Value *
Total Fat 12.1g19%
Saturated Fat 4.1g21%
Cholesterol 0.6mg1%
Sodium 2631.7mg110%
Total Carbohydrate 47.9g16%
Dietary Fiber 1.6g7%
Sugars 2.1g
Protein 7.1g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Keep the fat (Crisco or butter) cold until the moment you mix it into the flour to ensure flaky layers.

Do not twist the biscuit cutter when cutting out the shapes; this seals the edges and can prevent the biscuits from rising evenly.

If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.

These biscuits are best served fresh out of the oven. If you need to store them, let them cool completely and keep in an airtight container at room temperature for up to 2 days. Reheat in a toaster oven to restore crispness.

Keywords: biscuits, southern, buttermilk, cast-iron, skillet, flaky, homemade, breakfast, bread, shortening, golden, crispy, tender, comfort food, traditional, vegetarian, easy, quick, pastry, side dish
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