Hurricane Biscuits #HolyButter

 So as I’m sure most of you have heard, the NC coast was graced with the presence of Hurricane Arthur over the 4th. It was a very lame hurricane that was way over dramatized by the media (as always).

During our little hurricane event in the morning, I decided what a perfect day to attempt to master the biscuit. Let me just say that I have STRUGGLED to make a biscuit that did not turn out like a piece of cardboard. There are certain factors that MUST be done correctly in order for you to wield the perfect fluffy biscuit. (I even watched how to videos on this guys, I ain’t shittn’ around here) This was the FIRST time I came even close to the realm of a fluffy southern biscuit. Hallelujah!!


I used butter for this recipe but heard you can get an even fluffier biscuit when Crisco becomes involved. So I think the next time I try to conquer the biscuit I will work with that and see how much the final product differs.

Ingredients (yields around 15 biscuits)

  • 4 cups of White Lilly AP Flour
  • 2 sticks of COLD butter (cut into cubes, the recipe I used called for unsalted and then to add salt in later but I already had salted butter in the fridge and just used that)
  • approx 2 cups of buttermilk (use just enough to get to the right sticky consistency, where the dough has just begun to come together)
  •  4 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of sugar


  1. Preheat oven to 375F
  2. Whisk flour, baking powder & soda, and sugar together
  3. Add butter cut it into the flour mixture until the mixture resembles coarse pea size crumbles
  4. Add the buttermilk and stir until all of it just comes together
  5. Transfer to a floured surface and flour your fingers up
  6. Pat the dough into a 1 inch thickness (I didn’t measure I just stopped when I thought the thickness was good)
  7. Flour a glass cup or cookie cutter and cut out the dough and place on cookie sheet
  8. When it comes time to rework dough to cut out more biscuits just squish the dough together and press flat again (you want to prevent from working the dough as much as possible)
  9. Bake for around 18 minutes until golden brown


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