Paula Deen Biscuits

Paula Deen biscuits turn flour, cold butter and milk into tall, golden Southern biscuits in 27 minutes, with enough dough for about 3 dozen. This easy homemade biscuit recipe fits Sunday dinner, church supper and holiday table spreads, and it bakes right in a skillet.

Cut the cold butter into the flour until the mix looks like cornmeal, because those little butter bits melt in the oven and make the biscuits flaky. Skip that and you get dense, doughy biscuits instead of light ones.

Paula bakes these in a buttered skillet, so the biscuits sit snug against each other and rise tall instead of spreading out. The recipe also has you add the milk a little at a time, since flour varies and too much milk turns the dough sticky.

Paula Deen Biscuits

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

36

servings

Prep time

15

minutes

Cooking time

12

minutes

Calories

70

kcal

Cold butter rubbed into the flour gives these biscuits soft, tender insides and crisp golden tops. Baking them close together in a buttered skillet helps them rise high and brown at the bottom.

Ingredients

• 2 cups all purpose flour
  

• 1 teaspoon sugar
  

• 1 tablespoon baking powder
  

• 1 teaspoon salt
  

• 8 tablespoons cubed Butter
  

• 3/4 cup (more or less if needed) milk
  

Directions

• Preheat the oven: Preheat your oven to 425°F. That way it's fully hot when the biscuits go in.
• Mix the dry ingredients: Combine 2 cups all purpose flour, 1 teaspoon sugar, 1 tablespoon baking powder and 1 teaspoon salt in a large bowl. Whisk it together so the baking powder spreads evenly through the flour.
• Cut in the butter: Add 8 tablespoons cubed butter and cut it into the flour mixture. Keep going until it begins to look like cornmeal.
• Add the milk: Make a well in the flour mixture and slowly pour 3/4 cup milk into the middle. Then knead the dough with your fingers, adding a bit more milk only when it needs it.
• Roll and cut: Roll the dough out on a lightly floured surface to your desired thickness. Then cut the biscuits with a small biscuit cutter.
• Bake the biscuits: Butter the bottom of a skillet and place the biscuits in the pan. Bake for 12 minutes or until golden brown.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Pyrex 3-piece glass mixing bowl set, Spring Chef dough blender (pastry cutter). As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use buttermilk instead of regular milk?

Buttermilk works well and gives a slight tang that many Southern cooks love. Since this recipe uses baking powder, the biscuits will still rise fine, but you may need a little less liquid, so add it slowly.

How do I store leftover biscuits?

Keep cooled biscuits in an airtight container at room temperature for a day or two. They're best fresh, so warm them in a 350°F oven for a few minutes to bring back some crispness.

Can I make the dough ahead of time?

You can cut the butter into the dry ingredients and keep that mix in the fridge until you're ready to bake. Add the milk right before shaping, because the baking powder starts working as soon as it gets wet.

What if I don't have a biscuit cutter?

A small drinking glass works fine, as long as you press it straight down without twisting. Twisting seals the edges and keeps the biscuits from rising as tall.

Why did my biscuits turn out tough?

Overworking the dough is the usual cause, since kneading too much develops the gluten. Handle it just until it comes together, and make sure the butter stays cold so the biscuits bake up tender.