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When it comes to biscuits, a lot of people from the south will tell you it’s impossible to make good biscuits above the mason-dixon line. The secret to good soft, flaky biscuits, all comes down to the flour, not your location. If you’re going to make the best biscuits south or north of the mason-dixon line using flour from soft winter wheat is the key. I use King Arthur Self Rising Flour. Its relatively low protein content yields less gluten, leading to a tenderer crumb, and the softer grain is milled very fine without damaging too many starch granules, so the biscuits stay delicate instead of being heavy and tough.

These are great with jam, honey or sausage gravy, but they’re so good, you won’t need any of that…just the biscuit.




6 oz Butter (frozen)

14 oz Buttermilk (Straight from the fridge)

1 lb King Arthur Self Rising Flour

1 oz Sugar

½ oz Baking Powder

½ t Kosher Salt

1 Egg

2 oz Water


Through all of this, the key is to keep the fats as cold as possible. So we keep the butter in the freezer until we’re ready to grate it. We keep the buttermilk in the fridge until it’s ready to be poured.



Mix all of your dry ingredients in a large bowl.



Take a box grater, and grate the butter into the dry mixture. Take the dry mixture and using your hands, gently coat the butter shavings in the dry mixture. Do not compress the butter back into a mass. Once the shavings are coated, they won’t stick back together.



Now cut in the butter by gently grinding hand fulls of the mix between your fingers and palms until it resembles wet sand in texture.



Slowly drizzle the buttermilk into the mixture mixing with your hands until incorporated. It should only take 12-18 turns. It will be very wet to the touch.



Lightly flour the top of the dough in the bowl and gently press it into a ball. Turn this ball out onto a sheet tray lined with parchment paper.



Press the dough into an evenly flat rectangle. Place your sheet tray of dough into the freezer for 20 minutes to allow it to firm up. This will make it much easier to cut.



Cut into 12 squares and separate leaving about a half an inch between each biscuit. At this point, you can either freeze them for future use, or get them ready to bake.



Mix your egg and water together for the egg wash. Gently brush the egg wash over the tops of the biscuits making sure to get all sides.

Bake in a 405F oven for 22-25 minutes or until the tops of your biscuits are golden brown.



Top them with sausage gravy, jam or just some honey. Or eat them on their own…they really are just that good.





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