Paula Deen’s Basic Biscuits

This morning I woke up to hear the sounds of the kitchen. Instantly, I knew that Quinn was making breakfast. I got up to investigate and found him rolling out homemade biscuits. I had been saying for days that I wanted biscuits. Today, I got my wish.

Quinn admitted that he didn’t know what kind of biscuits I wanted. As most of you well know, there are many, many kinds of biscuits. In particular, I like to make sour cream biscuits and cream cheese biscuits. I’m sure you’ll see those here at some point. Anyway, he decided that if anyone had a good recipe for biscuits, it would be Paula Deen. So, he pulled The Lady & Sons Savannah Country Cookbook off the shelf and found this recipe for Basic Biscuits.

First, dissolve a package of yeast in 1/2 cup of warm water, and set aside. Mix together 5 cups of AP flour, 1 teaspoon of baking soda, 1 teaspoon of salt, 1 tablespoon of baking powder, and 2 tablespoons of sugar. Cut in 3/4 cup of shortening. Add yeast and 2 cups of buttermilk. Mix well.

On a lightly floured surface, roll out dough to the desired thickness. Cut out with a biscuit cutter and place on a baking sheet. You can spray/grease the baking sheet, or use a Silpat.

Bake in a 400 degree oven for about 12 minutes or until browned. It’s best to take them out just before they’re as brown as you like. I will remind us of what Alton Brown always says: Done in the oven equals overdone on the plate.

Biscuits are a wonderful breakfast. We had them with grape jelly and raspberry preserves. This recipe yields about 3 dozen biscuits, so we’ll be having them for a few days. Keep them in an airtight container in the pantry or refrigerate them to reheat later.

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28 Comments

  1. Riana September 4, 2006 Reply

    man, that biscuit cutter is oh so cute!!

  2. Claire September 4, 2006 Reply

    I’ve never seen a square biscuit cutter! I think that I want some silpat for Christmas. I’ve never baked with it but want to try!

  3. jennifer September 4, 2006 Reply

    I got the biscuit cutter at The Baker’s Catalogue. As for the Silpat, I got some for my birthday and they work wonderfully!

  4. Abby September 4, 2006 Reply

    For a Southern girl with a rumbly tumbly (at work on Labor Day) you just sent me over the edge!

    I dig the square cutter, too, by the way.

  5. Nicole September 5, 2006 Reply

    I’m totally addicted to The Baker’s Catalogue! I’ve never made biscuits with yeast although I do have that cookbook and have considered trying the recipe. Quick question for you: What are the advantages of using silpat over parchment paper to line baking sheets? I have some silpat but I find myself using parchment more often. I’ve always wanted to ask a baker :-)

  6. rowena September 5, 2006 Reply

    It’s been a long while since I’ve eaten any biscuits, being that bread is always at the table here. Biscuits never fail to remind me of gravy…sigh. Love that square cutter!

  7. jennifer September 5, 2006 Reply

    Nicole, parchment paper actually has silicone added to it. But to me, using a Silpat is easier. It fits perfectly in my baking pans, doesn’t roll up on me, cleans up with very little effort, and can be used over and over. Parchment paper is great. I still keep it around. I’m just finding that I like Silpat more and more. It’s definitely worth it, especially if you do a lot of baking.

  8. Nicole September 5, 2006 Reply

    Thanks for the info!

  9. Hilary September 5, 2006 Reply

    Not to jump on the Silpat bandwagon, but…I used mine this past weekend for the first time for cookies, and I love it.

  10. L September 6, 2006 Reply

    LOVE the busquit cutter. Ordering one now…

  11. Christine September 8, 2006 Reply

    there is something so rustic and comforting about that picture.

  12. Yvonne November 16, 2006 Reply

    love your site – it’s great and the recipes are to dye for.

  13. Imma May 14, 2008 Reply

    I’ve just made them~ They are just amazing. Do you know why the use of yeast and baking powder together?

  14. Rachel Azbell January 27, 2009 Reply

    Love the biscuits and the website ,but you should put the recipe for these yummy things on the site!!!!

  15. jennifer January 27, 2009 Reply

    Thanks, Rachel. There is a link to the recipe at the top of the post.

  16. k. toler February 9, 2009 Reply

    what is the purpose of using lard to make buscuits, why not melt the lard to use? please help. make me understand. thank you

  17. dana March 17, 2009 Reply

    My grandson is 11 yrs. old and has always enjoyed biscuits. He said,”Nana,this is what heaven must taste like.” I am inclined to agree. Only seven of them left after our St. Patrick din-ner and he is taking them with him for his break-fast in the morning. Thank you for such a beautiful website. It reminds me of my hus-band’s granny’s kitchen in southeastern Okla-homa.

  18. brenda norton September 24, 2009 Reply

    paula,where can i find the cast iron flat biscuit pan you used to make your yeast biscuits when you made your biscuits and chicken fried steak on t.v.

  19. annabel October 24, 2009 Reply

    I don’t know what went wrong, but these biscuits, which i’ve planned on making for so long after seeing them on your blog, turned out to be a blob of very sticky dough, to the point where i had to add almost another cup of flour and still couldn’t work with the dough!!!
    I also know that usually when working with yeast, dough should rest for a while before proceeding with the making, but this recipe doesn’t call for that.
    I made sure I used the correct amounts.
    So what screwd up my breakfast??? :(

  20. James - TheSwabbie October 24, 2009 Reply

    Dear Paula,

    Your basic biscuit recipe is very good. I use Self Rising flour and add some butter with the shortening. I also use REAL buttermilk that I make when I churn butter… All of it goes to making a great biscuit. Thanks for all your recipes!

  21. John January 22, 2010 Reply

    Love the website!

    However, I tried this recipe and the results were terrible. The dough was perfect and rose beautifully, but after baking, they just tasted like dough. No salt, no flavor, just bad. After re-tracing my steps, perhaps I didn’t cut the shortening in correctly or over-worked the flour, but I think this recipe is a bummer. Any suggestions?

  22. jennifer January 22, 2010 Reply

    John, your mixing methods shouldn’t have affected the flavor of the biscuits. As with most things, there won’t be one biscuit recipe that everyone thinks is the best. I’ve tried several recipes myself in an effort to find my favorite.

  23. John November 13, 2010 Reply

    Just tried this. Did 2/3 of the flour as whole wheat. Taste great! To a few, I added choc chips. Love those.

  24. Faythe March 7, 2011 Reply

    I’m gonna have to invest in another set of biscuit cutters. I love the idea of square biscuits! So cute. I made a batch of gluten-free biscuits.

  25. Saida September 2, 2012 Reply

    I just made these biscuits for breakfast. I knew I shouldn’t but had to have those biscuits. They are delicious and that cookie cutter is awsome. I just ordered one, thanks for the tip.

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