Rise Southern Biscuits are the tall, flaky, and impossibly tender biscuits that define Southern baking. Made with cold butter, tangy buttermilk, and a hot oven, they get their impressive height from a combination of a hot baking sheet and a high-fat, low-moisture dough that steams and lifts as it bakes. This recipe delivers a genuinely useful, foolproof method for achieving those sky-high, golden-brown biscuits right in your own kitchen.
Ingredients
- 2 cups (240 g) all-purpose flour, plus more for dusting
- 1 tablespoon (12 g) baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon (5 g) fine salt
- 1 tablespoon (12 g) granulated sugar (optional, for a slightly sweet biscuit)
- 1/2 cup (113 g) very cold unsalted butter, cut into small cubes
- 3/4 cup (180 ml) cold buttermilk, plus 1-2 tablespoons more if needed
- 2 tablespoons (28 g) melted butter, for brushing (optional)
Instructions
- Preheat your oven to 450°F (232°C). Place a cast-iron skillet or a heavy baking sheet on the middle rack while it heats.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using).
- Add the cold butter cubes to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Work quickly to keep the butter cold.
- Pour the cold buttermilk into the flour-butter mixture. Stir with a spatula or wooden spoon just until the dough starts to come together. It will be shaggy. If it seems too dry, add the extra 1-2 tablespoons of buttermilk.
- Turn the dough out onto a lightly floured surface. Gently knead the dough 4-5 times, just until it holds together. Do not overwork it.
- Pat the dough into a rectangle about 1 inch (2.5 cm) thick. Use a sharp knife or a biscuit cutter to cut out biscuits. If using a cutter, press straight down without twisting to ensure maximum rise. Re-roll scraps gently and cut again.
- Carefully remove the hot skillet or baking sheet from the oven. Place the biscuits onto the hot surface, spacing them about 1 inch apart for crispy sides or touching for softer sides.
- Bake for 12-15 minutes, until the biscuits are tall and golden brown on top. For food safety, if you are using any egg wash (not in this recipe), ensure the internal temperature reaches 160°F (71°C) as per USDA FSIS safe minimum for egg dishes. Here, no eggs are used, so visual doneness is sufficient.
- Remove from the oven and brush the tops with melted butter, if desired. Serve warm.
Tips
- Keep everything cold: The key to flaky layers is cold butter that steams as it melts in the oven. Chill your butter and buttermilk, and if your kitchen is warm, chill the flour too.
- Don’t overwork the dough: Over-kneading develops gluten, which makes biscuits tough. Handle the dough as little as possible.
- Use a sharp cutter: A dull cutter or twisting when cutting seals the edges and prevents the biscuits from rising. Press straight down.
- Hot baking surface: Starting the biscuits on a preheated skillet or sheet gives them an immediate blast of heat, boosting their rise.
Serving Suggestions
Serve these biscuits warm with butter, honey, or your favorite jam. They’re also perfect for breakfast sandwiches, alongside fried chicken, or smothered in sausage gravy. For a classic Southern meal, split them and fill with sliced ham or crispy bacon.
Variations
- Cheese Biscuits: Fold in 1/2 cup (60 g) shredded sharp cheddar and a pinch of cayenne pepper before adding the buttermilk.
- Herb Biscuits: Add 2 tablespoons of chopped fresh chives, parsley, or rosemary to the dry ingredients.
- Sweet Biscuits: Increase the sugar to 2 tablespoons and add 1/2 cup of dried cranberries or blueberries for a sweeter treat.
- Buttermilk Substitute: If you don’t have buttermilk, mix 1 tablespoon of lemon juice or white vinegar with enough milk to make 3/4 cup. Let it sit for 5 minutes before using.
Storage and Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, place them in a 350°F (175°C) oven for 5-7 minutes, or until warmed through. You can also microwave them for 20-30 seconds, but they will be less crispy. For longer storage, freeze baked biscuits for up to 3 months and reheat directly from frozen in a 350°F (175°C) oven for 10-12 minutes.
Frequently Asked Questions
Why didn’t my biscuits rise?
This is usually due to overworking the dough, which develops gluten and makes them tough, or using old baking powder. Ensure your baking powder is fresh and handle the dough minimally.
Can I use self-rising flour?
Yes, you can substitute self-rising flour for the all-purpose flour, baking powder, and salt. Omit the baking powder and salt from the recipe and use 2 cups of self-rising flour.
Can I make these biscuits ahead of time?
Yes, you can cut the biscuits and place them on a baking sheet. Cover and refrigerate for up to 24 hours before baking. You may need to add 1-2 minutes to the baking time.
Why is my dough too sticky?
Flour absorption varies. If the dough is too sticky, add a little more flour, a tablespoon at a time, until it comes together. If it’s too dry, add a splash of buttermilk.
Can I freeze the unbaked dough?
Absolutely. Cut the biscuits and freeze them on a baking sheet until solid, then transfer to a zip-top bag. Bake from frozen, adding 2-3 minutes to the baking time.
What is the best fat to use?
Butter gives the best flavor and flakiness. Shortening will produce a taller, more tender biscuit but with less flavor. You can use half butter and half shortening for a balance.
Related
- New York Soft Pretzels: Classic Recipe
- New York-Style Soft Pretzels Recipe
- Nordstrom Crostini Recipe: Copycat Brie & Apple Bites
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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