The Best Southern Biscuits!

I found this recipe from Emerald Lagasse. I love it! Some of the best biscuits I have ever made. 🙂 Enjoy!

I found that in this recipe if you substitute the shortening for butter it turns out much better. I grate the butter with a large holed cheese grater while frozen and make sure it is small. In between sticks I make sure that the grated butter is covered in flour, and not in one big clump. 

4 cups Flour

1 Tablespoon Baking Powder

1 Tablespoon Salt

4 Tablespoons butter cold (frozen)

1 Cup Solid vegetable shortening, cold ( or substitute with frozen butter)

2 cups Milk 


Preheat oven to 400 degrees F

Combine Flour, Baking Powder, Salt and mix well.

Add 2 tablespoons of butter (or 2 tablespoons + 1 cup if substituting) frozen butter grated. Tip* I like to dust the stick of butter in the flour then grate it with a large holed cheese grater, this prevents the butter from melting in my hand.

Work ingredients with hands lightly until coarse crumbs. Don’t mix too long with hands or the butter will melt.

Stir in milk with a wooden spoon. It will be very sticky.

Generously Dust a working surface and place dough on it. Flour hands and fold the edges of the dough in towards the center pressing flat down lightly with flat hands. It will become less sticky. Don;t knead the dough, folding will make the layers.  Flatten the dough out with a rolling-pin to about a 1 inch thickness. Cut with a knife desired biscuit size, I make them about equal squares or rectangles.

Melt 2 tablespoons of butter in a pan. Coat each side of the biscuits with butter and place in a glass baking dish. Let rest for 15 minutes.

Bake until lightly golden brown on the edges.

Serve warm with butter and honey. Save remaining in a ziplock bag in the fridge. Enjoy!!


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