Side dishes are usually my favorite part of a meal. And these Super Flaky Southern Biscuits rank up there as one of the best. They interior of the biscuits is soft and flaky, with lots of buttery layers. The bottom of the biscuit is crisp from the butter meeting the piping hot baking sheet. And they’re amazing slathered with butter & jam for breakfast, served with soup on a chilly day, or as a side for a hearty entrée like beef roast or steak.
The credit for these biscuits goes to my friend Kelley, a Southerner who taught me her ways. She uses White Lily Self Rising Flour (here’s my recipe for biscuits using that) and her grandmother’s techniques to make her biscuits.
I wanted to develop a recipe that uses all-purpose flour since I rarely keep self-rising flour on hand. I found the combination of all-purpose flour, baking powder, and kosher salt in the recipe below to be a great substitute.
So what’s the secret to all of those flaky layers? Grated butter! Instead of working the butter in by hand, Kelley (and her grandmother) grate it using a box grater or a food processor.
I found that freezing the butter for 30 minutes helps with this process. Then I stuck it through the chute of my food processor with the grating disk attached. It was perfectly grated in about 3 seconds. You could also do this by hand with a box grater.
The flour mixture, grated butter, and buttermilk combine to form a slightly shaggy dough. This is a good thing! It’ll come together more as you work with it.
The key here is to very gently pat and roll the dough, folding it over 3–4 times, gently rolling between each fold. Whatever you do, do not forcefully roll it, smash it, or repeat the folding process more than 4 times, as the dough will get tough when it’s overworked.
You can see the layers in the unbaked biscuit, ready to rise! I refrigerated the biscuits for 30 minutes between rolling and baking to ensure that they rise even more. When the cold butter meets the hot oven, it expands and creates those super flaky layers!
The end result is a perfectly flaky biscuit.
Oh, the possibilities with these!
– Used for biscuits & gravy
– With eggs and bacon
– With butter and jam
– Drizzled with honey
– With soup or beef stew
– Alongside a pot roast
– With baked or fried chicken
– With a holiday ham or roast
– With strawberries and sweetened whipped cream to make strawberry shortcake
They’re a lovely addition to a holiday menu, too. They can be made ahead and frozen, and then reheated in the oven from frozen or thawed. I cut them into squares to reduce waste and having to re-roll scraps, but you could cut them into rounds with a biscuit cutter or a drinking glass.
These Super Flaky Southern Biscuits are perfect for gift giving, too. They’d be a great addition to a meal for a friend who has just had a baby, gotten out of the hospital, or is grieving a loss. I served them as a side for my White Chicken Chili with Potatoes and White Beans (also great for packing up and taking to a friend). Wrap them in a basket with a pretty tea towel, and they’d be a welcome sight to a neighbor who has just moved in, too!
More recipes from the Be a Blessing series:
Simple Baked Ziti
Cinnamon Streusel Apple Bread
Easy Cheesy Chicken Enchiladas
Authentic Mexican Rice
White Chicken Chili with Potatoes and White Beans
Pull-Apart Garlic Bread
Fall Vegetable Minestrone
Super Flaky Southern Biscuits
Slathered with some butter, these super flaky biscuits are the perfect pairing for any meal. Follow the instructions for grating the butter and refrigerating the dough before baking for maximum layers. Make-ahead instructions are below!
- Prep Time: 45
- Cook Time: 14
- Total Time: 59 minutes
- Yield: 12 2-inch biscuits 1x
- Category: Side Dishes
- Method: Oven
- Cuisine: Southern
- ½ cup unsalted butter
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- Place the butter in the freezer for 20 minutes to harden.
- Meanwhile, whisk together the flour, baking powder, and salt in a large mixing bowl.
- Once the butter is hard, grate it using a grater or a food processor. Add the grated butter to the flour mixture and toss gently with your hands to combine, gently breaking up any clumps of butter with your fingers.
- Pour in the buttermilk and stir until a soft dough forms. It should be somewhat shaggy.
- Dump the dough out onto a lightly floured surface. Gently pat into a rectangle that is about 2 inches high. Fold the dough in half, and use a rolling pin to gently roll the dough into another 2-inch high rectangle. Repeat two or three more times, and roll the final rectangle until it is approximately 1-inch high. You should end up with a rectangle that is approximately 8 inches wide by 6 inches long (it doesn’t need to be perfect).
- Cut the dough into 12 square biscuits with a sharp knife. Place the biscuits on a sheet pan and place it in the refrigerator for 30 minutes.
- Meanwhile, preheat the oven to 425°F. Bake the chilled biscuits for 10–14 minutes, or until lightly golden brown on the bottom. Serve warm with butter.
Make-ahead instructions: Placed cooked and cooled biscuits on top of aluminum foil. Wrap tightly in foil, and place in a large zip-top freezer bag for up to one month. When ready to serve, place biscuits on a sheet pan. Bake in a 350°F preheated oven for 10–12 minutes for thawed biscuits or 18–20 minutes for frozen biscuits. Serve warm.