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Buttermilk biscuits

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Buttermilk biscuits

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Whether you prefer flaky or fluffy, you're sure to love these 3 Southern biscuit recipes

There are as many ways to make biscuits as there are Southern cooks. They can come in every shape from tall and flaky to tender and crumbly, and everything in between. Some cooks stir in sweet potatoes and others layer in country ham — any way a biscuit is made, we'll surely scarf it down.

Here are our three favorite ways to make biscuits.

Virginia Willis' Buttermilk Biscuits
These classic, flaky buttermilk biscuits from award-winning cookbook author Virginia Willis are the epitome of Southern baking. After baking up a batch, you'll see what kind of magic these few ingredients — butter, buttermilk, leavening and soft White Lily flour — can make with the proper technique. A light hand with mixing and just a couple turns of the dough yields light-as-a-feather flakes and a tender crumb that's perfect for slathering with butter and homemade jam.
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Buttermilk Cat Head Biscuits
Named for their extra-large size, cat head biscuits are said to be, well, as big as a cat's head. Unlike the layered, flaky biscuits above, cat head biscuits are pillowy and fluffy. While they don't have distinct layering, they've got tender crumb in spades and require even less work than a rolled flaky biscuit. Make these ultra-quick breads when you're craving a hearty breakfast sandwich — they're big enough to hold even the biggest breakfast sausage patty.
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Make-Ahead Easy Cream Biscuits
Looking for a biscuit recipe you can make even before you've had your morning coffee? The flour mixture for these cream biscuits can be made far in advance and then just mixed up with a bit of butter and cream when you're ready to serve. Because there's no buttermilk involved, the sweet cream of the butter really stands out in these easy breakfast gems. Serve them sans toppings for best results.
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Photo Credit (Cathead Biscuits): Ramona King
Photo Credit (Cream Biscuits): Neil Conway/Flickr (license)


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Kate Williams is the editor-in-chief of Southern Kitchen. She is also an on-air personality on our podcast, Sunday Supper. She has been working in food since 2009, including a two-year stint at America’s Test Kitchen. Kate has been a personal chef, recipe developer, the food editor at a hyperlocal news site in Berkeley and a freelance writer for publications such as Serious Eats, Anova Culinary, The Cook’s Cook and Berkeleyside. Kate is also an avid rock climber and occasionally dabbles in long-distance running. She makes a mean peach pie and likes her bourbon neat.

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