Biscuits make a wonderful side dish or main attraction for breakfast, lunch, or dinner. If you have struggled to make beautifully fluffy biscuits in the past, try this recipe for Mary's Baking Powder Biscuits. The secret to perfect biscuits is to not overwork the dough, and fold the dough into layers helps the biscuits become light and fluffy. This recipe is extremely easy to halve to make biscuits for two, and it is just as easy to double or triple the recipe to make biscuits for a crowd.
Many people are intimidated by making Southern biscuit recipes from scratch, but it really could not be simpler to make flaky biscuits. With these easy tips, you will be prepared to fearlessly whip up a batch of flaky Southern biscuits.
When making biscuits, make sure that your butter is cold. The cold butter will melt as the biscuits bake, creating steam and flaky layers, similar to when making pie dough. After your cold butter has been cut into the flour mixture, only add as much liquid as necessary to bring the dough together; too much liquid might make the biscuits tough. Once the liquid has been added, do not overwork the biscuit dough. Overworked dough can also result in tough, not flaky, biscuits.
How you cut the biscuit dough will also a make difference in the final product. Make sure to use a sharp cutter and to push straight up and down. This will ensure that the edges of the biscuits do not get pinched together. This will allow the biscuits to rise properly and create light and flaky layers as they bake.
Preparation Time15 min
Cooking Time12 min
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