Soft, tender Southern-style biscuits made with cold butter, buttermilk, and a simple pat-and-fold shaping method. Light crumb, crisp tops, and dependable rise. The version most people recognize from home kitchens and casual diners.
Baseline biscuit that pairs with fried chicken, pot roast, chilis, breakfast plates, and holiday meals. If you want taller biscuits, chill the cut biscuits for 10 minutes before baking.
Leftovers reheat well at 300°F for 5 minutes. Sugar is optional but improves browning and adds classic diner flavor.
Ingredients
- All purpose flour
- Baking powder
- Salt
- Sugar
- Cold unsalted butter, cut into cubes
- Cold buttermilk
- Buttermilk for brushing tops
Ingredients
- All purpose flour
- Baking powder
- Salt
- Sugar
- Cold unsalted butter, cut into cubes
- Cold buttermilk
- Buttermilk for brushing tops
Instructions
Tomorrow's Meal
Crispy Biscuit Bread Pudding with Savory Gravy
Stale biscuits cubed and baked into a savory custard casserole, served with sausage gravy for a breakfast-for-dinner transformation
You'll need to pick up:
Quick overview:
- 1.Cube day-old biscuits into 1-inch pieces and spread in buttered 9x13 baking dish
- 2.Whisk together 6 eggs, 2 cups milk, 1 tsp salt, 1/2 tsp pepper, and optional herbs
- 3.Pour custard mixture over biscuit cubes, press gently, let sit 15 minutes to soak
- 4.Bake at 350°F for 35-40 minutes until golden and set in center
- 5.Meanwhile, brown 1/2 pound sausage, whisk in 2 tbsp flour, add 1.5 cups milk to make gravy
- 6.Serve warm bread pudding with hot sausage gravy poured over top
Before you cook
Cook notes
- • Baseline biscuit that pairs with fried chicken, pot roast, chilis, breakfast plates, and holiday meals.
- • If you want taller biscuits, chill the cut biscuits for 10 minutes before baking.
- • Sugar is optional but improves browning and adds classic diner flavor.
- • Leftovers reheat well at 300°F for 5 minutes.
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