Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
How-To

Genuine Southern Biscuits

Tender, flaky, delicious—and ready in less than half an hour

Fine Cooking Issue 14
Photos: Jan Newberry & Brian Hagiwara
View PDF
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Here’s how to make real southern biscuits no matter where you live. Because the ingredients are so few and simple, what makes the biscuit is the handling. A light touch and quick handling keep the dough from becoming tough in the mixing stage. Careful handling is also needed for rolling out the dough and for cutting the biscuits. Taylor’s directions are precise, but by no means difficult. He adds a suggestion for a sweetened biscuit as well. Featured recipe: Genuine Southern Biscuits.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial