This easy biscuit recipe will make you wonder why you ever made biscuits from a can or mix! Using whole-food ingredients, these biscuits turn out fluffy and delicious while taking very little prep time!
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Y’all, I’m a southern girl, through and through. I was born and raised in Tennessee, and in my adult life I’ve lived in South Carolina, Mississippi and Virginia. See what I mean? 😁
I love all things southern- sweet tea, grits, black-eyed peas, greens, and fluffy southern biscuits! Now out of all these items, my husband doesn’t like any of those things except biscuits! I’ve tried, y’all, I really have, but it’s without hope. So I focused on how to make yummy biscuits while also keeping with my healthy food paradigm.
Why You Will Love This Recipe
Easy: Confession time- I was YEARS into my journey of cooking from scratch before I consistently made completely homemade biscuits. If you’ve ever looked at your typical biscuit recipe, you’ll notice the little instruction line reading, “Cut in butter with a pastry blender.” Now, doesn’t that sound easy? Well, every time I attempted this, I had large clumps of butter that I couldn’t get smaller, a clogged pastry blender, and a very sore arm from trying so hard. All of this was the opposite of EASY biscuits! It finally occurred to me that just like I let my mixer do the work of kneading for my bread, why not let my food processor do the work with biscuits? Success! The perfect “crumbly” mixture required before adding wet ingredients.
Healthy: In just about any recipe calling for all-purpose flour, I substitute half freshly ground whole wheat. I have found recipes like muffins can take a substitute of all whole wheat, but in recipes where you desire fluffiness, using half all-purpose and half whole wheat yields better results. I use grass-fed butter almost exclusively which has many nutrients not present in regular butter. Our family drinks raw milk, but for cooking, I use regular organic milk.
Delicious: These southern biscuits are a wonderful consistency, fluffy, and so yummy! After baking, we smear with more butter and raw honey for a delicious Saturday breakfast treat!
Ingredients you will need:
All-purpose flour– Remember, you will want to use some ratio of this to achieve fluffy biscuits.
Whole wheat flour– Here is where the health benefits kick in. Whole wheat flour has fiber that helps absorb a blood sugar spike that white flour can cause. I use freshly ground soft wheat because flour that is freshly ground also has 18 vitamins and minerals intact that disappear within 72 hours of milling.
Baking powder– This recipe calls for a whole Tablespoon which is what also helps with the fluff we’re after! You can also purchase organic baking powder, but I always use aluminum-free such as this one at the minimum.
Salt– Table salt is NOT a health food. It has been bleached, had anti-caking properties added and only contains sodium chloride. It goes through much refining and is left far from its natural state. The salt linked here contains dozens of trace minerals which increases the nutrient content and makes it a REAL food.
Butter– Grass-fed butter contains higher amounts of Vitamins A and K, along with a higher Omega-3 profile. Not to mention this is how God designed cows, eating grass as opposed to being confined and forced to eat food against its nature.
Milk- Always organic. You don’t want the hormones, steroids, or antibiotics conventional cows have been subjected to.
Tools you will need:
How to Make Easy Southern Biscuits
Preheat oven to 425. Combine all dry ingredients in a food processor fit with S-blade and pulse several times until blended.
Add butter, cut into pieces, then pulse several more times. The mixture will have tiny crumbles worked throughout.
With processor running, add milk through the chute with the food pusher intact so it drizzles in slowly.
Process only until dough comes together. If you overwork the dough, it will yield harder biscuits- that defeats the fluff we are going for!
Turn dough out onto floured surface, and pat evenly (or use rolling pin) to 1/2 inch thickness.
Cut out biscuits using your biscuit cutter, gently kneading and patting out remaining dough to cut more biscuits. Depending on the size biscuit cutter used, this recipe will yield anywhere from 6-12 biscuits.
Place on greased baking sheet and bake at 425˚ for 12-15 minutes. Keep an eye on them so they don’t get too brown! Overbaking can also leave you with biscuits that don’t have that desired fluffy texture.
I hope these tips take some of the guesswork out of making easy biscuits from scratch! Now, ditch the boxed biscuit mix and get baking!
Easy southern biscuits
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 Tbs baking powder
- 1/2 tsp salt
- 1/3 cup butter
- 3/4 cup milk
- Preheat oven to 425˚. Place all dry ingredients in food processor, and pulse several times to combine.
- Cut butter into pieces and add to dry ingredients. Pulse until mixture has small crumbles throughout.
- With processor running, add milk down processor chute and mix until just combined.
- Turn dough onto floured surface and pat down dough (or use rolling pin) to 1/2 inch thickness.
- Cut with biscuit cutter and place onto greased baking sheet.
- Bake at 425˚ for 12-15 minutes, until golden.