No.82
Recipe Card

Southern Biscuits

Close to home. The first thing you notice walking up the familiar drive is that the apple tree is beginning to lose its leaves, a dog runs up to greet you and as you make the climb up the stairs to the front porch the sound of voices drifts out of the open kitchen door, you enter, the screen door squeaks as it lazily closes behind you, then the smell of freshly baked biscuits hits your senses, Southern biscuits, a Bijouxs that brings you close to home.

Southern biscuits recall a time when baking was an everyday event, a necessity. These biscuits still claim their southern roots with buttermilk and baking powder, but it’s the levity of yeast that adds a lighter than air touch to these biscuits and makes them a Bijouxs, a little jewel of a biscuit.

No special equipment or machines are required, these biscuits are easily prepared with simple Bijouxs kitchen basics: a large mixing bowl, forks, rolling pin, and sheet pan. Optional items include a pastry blender, a 2″ round biscuit/cookie cutter and non-stick baking mats.

The steps to these light and lovely little jewels are easy; no special talents are required. Thoroughly blending the shortening into the flour mixture is crucial, give it some time, about 5-10 minutes, to achieve the cornmeal-like texture that results in very light biscuits. The addition of yeast to the biscuits just further ensures a light biscuit.

You will need to allow about 30 minutes for the biscuits to rise before baking, but the rest of the meal can be tended to and the biscuits only take a short 10-12 minutes to bake.

The biscuits emerge, beautifully brown outside, very light and airy inside. Their lightness of being allows them to accompany almost any meal. They are heaven hot out of the oven with apricot jam and Double Devon Cream butter and they also make a mean ham biscuit.

Close to home with Southern Biscuits – an everday little jewel.

As always, enjoy. B
Recipe Card
  1. SM writes

    My mouth is watering! Is there anything better than freshly baked biscuits, right out of the oven, smothered in butter and jam???!! It’s hard to beat! Great recipe and exceptional photographs.

    • Bijouxs writes

      These biscuits have been a Bijouxs staple for years. Thank you!

  2. So beautiful, and so inviting. Never have made biscuits with yeast, thought that would be just too hard for me, never having done so or had instruction in same. But you make it just about impossible not to do so, seeing your biscuits and the wooden bowl and the set-up of what you need, and reading the straightforward, clear recipe. Another jewel.

    • Bijouxs writes

      Hello Nancie! Wow, thank you for the kind words which mean so much to me coming from a great baker as yourself! These biscuits really are as easy as traditional buttermilk biscuits – the addition of the yeast and the short rise are all that’s required for a light, raised Southern biscuit. Thank you again!

  3. sippitysup writes

    simplicity and perfection makes for happiness. GREG

    • Bijouxs writes

      Hello there talented friend! Could not second that comment more:) Thank you again!

  4. Valentina writes

    your site is like an art book. and yum!

    • Bijouxs writes

      Thank you so much Valentina! You are the best!

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