Paula Deen Southern Biscuits Recipe
The Paula Deen Southern Biscuits Recipe is the absolute gold standard for flaky, buttery comfort food. Learning how to make Paula Deen Southern Biscuits is a simple way to bring genuine Southern warmth into your kitchen today.
Ingredients
- 2 cups self-rising flour
- 1 tablespoon baking powder
- 1/2 cup cold unsalted butter cubed
- 3/4 cup cold buttermilk
- 1 tablespoon melted butter for brushing
- Pinch of sugar
- Extra flour for dusting the board
Instructions
Mix Dry Ingredients
- Combine the self-rising flour, baking powder, and a tiny pinch of sugar in your large mixing bowl. Whisk everything together thoroughly so the leavening agents are distributed evenly for a very even rise.
Cut in Butter
- Add the cold, cubed butter to your flour mixture and use a pastry cutter to work it in. Stop when the mixture looks like small, coarse crumbs about the size of tiny peas today.
Add the Buttermilk
- Pour the cold buttermilk into the center of the flour mixture and stir gently with a fork. Do not overmix the dough, as this can make your final biscuits tough instead of very light.
Roll the Dough
- Turn the soft dough onto a lightly floured surface and pat it down into a thick rectangle. Fold the dough over onto itself three or four times to create those famous and beautiful flaky layers.
Cut the Biscuits
- Use a sharp biscuit cutter to press straight down into the dough without twisting the tool at all. Twisting can seal the edges and prevent your beautiful Southern biscuits from rising to a great height.
Arrange and Bake
- Place your cut biscuits onto a baking sheet so they are touching slightly to encourage a vertical rise. Bake them at 220°C until the tops are golden brown and smell absolutely amazing in the oven.
Brush With Butter
- Remove the hot tray from the oven and immediately brush the tops with a little melted butter. This adds a rich flavor and a shiny, professional look to your perfectly baked Paula Deen biscuits today.
Notes
- Always keep your butter and buttermilk ice-cold to ensure the biscuits stay light and very flaky.
- Do not handle the dough too much with your warm hands to avoid melting the butter pieces.
- Use White Lily flour if you can find it for the most authentic Southern texture possible today.
- Add a half cup of shredded cheddar cheese to the dry mix for a savory biscuit variation.
- You can brush the tops with a little heavy cream instead of butter for a different crust.
- If you have no cutter, a simple drinking glass dipped in flour will work just as well today.