Warm Southern Style Biscuits fresh out of the oven are one of my favorite things to eat. It is really hard for me to wait 5 minutes for them to cool down a little before eating them!
These biscuits are very light and fluffy. They are extremely easy to whip up in a matter of minutes. I like them with butter and jam or as a bacon, egg and cheese sandwich. They would be great as part of a Brunch Board too. Of course, there is no wrong way to eat this biscuit!
The type of flour is important when making southern style biscuits
Growing up in the South, White Lily flour is easy to find in the grocery stores. It is considered the gold standard of flour to use to make southern style biscuits. It is a low protein flour. This allows your biscuits to rise more during baking, making them light and fluffy. If you can easily find White Lily flour, use it in place of the flour and cake flour mixture in this recipe. You can order it online, but if you want to make these biscuits now and don’t have any White Lily flour at home, use my substitution.
Since I don’t live in the South anymore, I substitute half all purpose flour and half cake flour to simulate White Lily flour. You can make these biscuits with all purpose flour only. They will still be good, but not quite as light.
Use what you have available
I don’t usually have buttermilk in the house so I make my own. In this recipe, I combine heavy cream and milk with vinegar to make my “buttermilk”. If you have buttermilk in the house, you can use it in place of the heavy cream, milk and vinegar mixture. Sometimes I just find that its easier to use what I have in the house to make what I want when I want it.
Why I make square biscuits
I like to make my biscuits square instead of round. By making them square you only have to shape and cut your biscuits one time, plus there is no waste. The less you work this dough the better. This will keep the gluten in the flour from developing and result in a more tender biscuit.