Southern Delights

I’m not a native of the South, but once I moved here and experienced Southern biscuits it was love at first bite. Still it was only recently that I investigated how to make them and I was surprised how simple the recipe was!

Try these fresh out of the oven with butter and honey or slathered with sausage gravy. For added effect, try whistling Dixie while you enjoy them!

Southern Biscuits


2 ¼ cups all-purpose flour

4 tsp. baking powder

1 tsp. sugar

3/4 tsp. salt

1/3 cup frozen butter

1 cup milk or buttermilk, cold (not frozen)

Heat oven to 450.

Combine flour, baking powder, sugar, and salt in large bowl.

Grate frozen butter into bowl and combine being careful not to overwork mixture and melt butter.

Chill mixture in refrigerator for 10 minutes.

Remove mixture and form well in center. Pour milk a little at a time and stir to incorporate until dough pulls from sides of bowl (don’t overwork dough). More milk may be necessary.

Lightly flour pastry board and knead dough gently by folding in half six times.

Press or gently roll dough into 7 x 5 inch rectangle.

Cut out biscuits with 2 inch cookie cutter. Press cutter straight down and lift up. Do not twist.

Reform trimmed dough, gently rollout, and cut more biscuits.

Place biscuits edge-to-edge on cookie sheet and bake for 10–12 minutes or until golden brown on top.

Biscuits are yummy fresh and warm slathered with butter and honey or sausage gravy.

Reheat biscuits in 350 degree oven for 10 minutes.


While I was surprised at how easy it was to make biscuits, I was astonished at how easy sausage gravy was! Simple, delicious, and filling!

Sausage Gravy


1 pound bulk pork breakfast sausage

¼ cup flour

2 cups milk

Salt and pepper

Cayenne pepper

Warm a skillet over medium heat.

Add sausage and break into chunks with spatula. Cook until meat is crumbled and browned thoroughly.

Add flour and cook until dissolved, about 1 minute.

Stir in milk. Cook, whisking frequently, until gravy is very thick and bubbly (add more milk if needed to thin).

Season to taste with salt and generously with ground black pepper. Add dash of cayenne pepper to taste.

Serve over biscuits or bread.



15 thoughts on “Southern Delights

  1. I should add, that the only by-god-correct way to split a biscuit is to stab it with a fork repeatedly around its center until it splits into two. Never–never–cut a biscuit in half with a knife. If you do, Southerners will mock you!


      1. VictoryInTrouble

        Slice them and add sugar and let them sit until juicy. Not too much sugar unless there not sweet. Then split biscuit and spoon them on followed by whipped cream. I don’t have a big sweet tooth so I prefer the buttery savoriness of biscuits vs cake.

        Liked by 1 person

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