The Perfect Southern Biscuit Recipe from
Wesley Chapel food photographer Nina Bashaw
Nothing says Southern comfort quite like a warm, buttery biscuit. Whether you’re serving them for breakfast, pairing them with fried chicken, or simply slathering them with honey, a well-made biscuit is the cornerstone of Southern cooking. As a Wesley Chapel food photographer, I've had the privilege of capturing the beauty of traditional Southern cuisine, and biscuits are always a crowd favorite. Today, I’m sharing the perfect Southern biscuit recipe that’s easy to make and delivers that soft, flaky goodness every time.
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar (optional)
6 tablespoons cold, unsalted butter (cut into small cubes)
3/4 cup whole milk or buttermilk (for extra richness)
Optional: melted butter for brushing
Instructions:
1. Preheat and Prep
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, and sugar (if using). This step ensures that all the dry ingredients are evenly distributed for a consistent biscuit rise and flavor.
3. Cut in the Butter
Add the cold butter cubes to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. The key here is to keep the butter cold—it’s the secret to creating flaky layers in your biscuits.
4. Add the Milk
Pour in the milk or buttermilk and gently stir until the dough just comes together. Be careful not to overmix, as this can lead to tougher biscuits. The dough should be slightly sticky but manageable.
5. Knead and Shape
Turn the dough out onto a floured surface and gently knead it a few times, just until it’s smooth. Then, pat the dough out to about 1-inch thickness. Use a round biscuit cutter (or a glass) to cut out your biscuits, pressing straight down and not twisting. Twisting can seal the edges and prevent them from rising as much in the oven.
6. Bake
Place the biscuits onto the prepared baking sheet, making sure they are touching each other slightly. This helps them rise higher. Bake for 12-15 minutes, or until the tops are golden brown.
7. Brush with Butter
As soon as the biscuits come out of the oven, brush the tops with melted butter for an extra layer of flavor and shine. Serve warm and enjoy!
Tips for Perfect Biscuits: Wesley Chapel Food Photographer
Use Cold Butter: Cold butter creates steam pockets as it melts, which is key to making biscuits light and flaky.
Don't Overwork the Dough: Handle the dough gently to avoid overworking the gluten, which can lead to dense biscuits.
Buttermilk for Flavor: For a tangier, richer flavor, use buttermilk instead of regular milk. It makes a big difference in taste!
Bake at a High Temperature: Biscuits need a hot oven to get that quick rise and fluffy interior.
Whether you’re making these biscuits for a weekend brunch or a cozy Southern dinner, this recipe is sure to impress. The simplicity of ingredients combined with the right technique makes for a biscuit that’s soft, flaky, and downright irresistible. As a Wesley Chapel food photographer, I’ve seen how a well-made biscuit can steal the spotlight on any table. Give this recipe a try, and let it become a staple in your Southern cooking repertoire!
The Perfect Southern Biscuit Recipe from Wesley Chapel food photographer Nina Bashaw
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Thank you again so much for stopping by my website and blog. It means so much to me that you took out the time look and read this post about my love of being a Wesley Chapel food photographer and my the perfect Southern Biscuit Recipe. If you or someone you know owns a restaurant and is looking for a professional photographer please reach out to me about my pricing and availability. I would be thrilled to be your Tampa food photographer! I travel to Dade City, Lutz, Land O Lakes, and surrounding areas for photo sessions.
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