Biscuits are as much tradition as they are food in the south. I remember standing next to my grandma as a small boy while she lovingly worked through her biscuit recipe. It’s one of my first truly impactful food memories and one of the many reasons why I went on to become a chef.

This is my “Perfect Southern Biscuits” recipe.  I hope you enjoy them as much as I do!


Perfect Southern Biscuits

Yield: 10 biscuits

Prep time: 15 minutes



3 cups all-purpose flour

1 tsp salt

1 tablespoon granulated sugar

1 tablespoon baking powder

1 cup buttermilk, chilled

1 large egg, beaten

½ cup vegetable shortening

½ cup cold water

¼ pound unsalted cubed butter



Preheat oven to 450ºF. Prepare a baking sheet with non-stick spray.

In a large bowl, mix the flour, salt, sugar, and baking powder, using a fork to blend and incorporate.

Add the buttermilk, whisked egg, shortening, and ½ of the chilled water. Use a rubber spatula to start mixing to form a dough. Do not over mix.

Fold in the cubes of butter, now use your hands to fold the dough and the butter together. The butter should remain in small chunks throughout the dough. This will make the biscuits flaky.

Turn dough out onto a floured work surface. Lightly press into a 1 ¼ inch layer, making it level.

With a round cutter place each one on the baking sheet, touching each other. This allows the biscuits to work together and rise.

Place the biscuits on the sheet pan in the refrigerator for 10-15 minutes prior to baking, so the butter can become cold.

Bake for 10-12 minutes, or golden brown, brush with melted butter and sprinkle with salt.


And there you have it!  Perfect southern biscuits all flaky and golden brown.

Feel free to let me know what you think on Twitter.

imageAnd if you like this recipe, you’ll love my upcoming book!  You can pre-order “Southern Routes” – Secret Recipes from the Best Down-Home Joints in the South – on Amazon right now.  Click here.