Best Southern Biscuits

Whitney Miller


  • 2 cups self-rising flour, plus more  
  • ¼ teaspoon fine sea salt
  • 4 tablespoons unsalted butter
  • 4 tablespoons extra-virgin olive oil
  • ¼ cup plus 2 tablespoons heavy cream
  • ¾ cup reduced fat or whole milk
  • Softened salted butter

Preheat the oven to 425 degrees F. Grease a 9-inch cast-iron skillet with 2 tablespoons olive oil.

Sift the flour into a medium bowl. Add the salt and mix. Using a box grater, grate large shreds of butter into the flour. Work some of the butter into the flour until just incorporated. Make a well in the center of the flour mixture.

In a liquid measuring cup, add the remaining 2 tablespoons olive oil and ¼ cup cream. Stir and pour into the well. Using your hand, gently stir the liquid mixture into the flour. Add the milk a little at a time while continuing to work the flour into the wet mixture with your fingers. When a wet dough forms, begin using a down-across-up-and-over folding technique to incorporate the flour and milk until a very moist and sticky dough forms. Be careful not to overwork the dough.

Transfer the dough to a heavily floured surface (about ¼ cup self-rising flour). Work the flour into the dough in a folding method until the dough is slightly moist, soft, smooth and springy. Gently press the dough into a 2-inch thick round.

Coat a 2 1⁄2- to 3-inch round biscuit cutter in flour, and cut out the biscuits, being sure to press straight down through the dough. Re-form the scraps of dough, and continue cutting. Place the biscuits close together in the greased skillet. Brush the remaining 2 tablespoons cream over the top of the biscuits.

Bake the biscuits for about 15 to 18 minutes, until they are fully risen and golden brown.

Serve warm with butter.

Yields about 7 biscuits




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