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READY IN 22 mins

South Georgia Biscuits

Read Reviews (47)

"These are traditional hand-formed South Georgia biscuits as made by my family for generations. Unlike most recipes, these biscuits are formed entirely by hand, not rolled and cut. Once you master the technique, you can make them very quickly and will find the texture and appearance to be much better than rolled biscuits." — GEORGIACOOK1

Ingredients Edit and Save

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Types of Salt

Measuring All-Purpose Flour

Original recipe makes 1 dozen Change Servings

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt

1/2 cup shortening
1 cup whole milk

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Directions

Preheat the oven to 450 degrees F (220 degrees C).
In a large bowl, stir together the flour, baking powder and salt. Cut in shortening with a pastry blender or by rubbing between your fingers until the lumps are smaller than peas. Pour in the milk all at once, and stir with a large spoon until dough is evenly moist. It should be sticky.
Flour your hands, and knead the dough lightly for 3 or 4 turns, adding just enough flour so that it doesn't stick to your hands. Let the dough rest for a minute or two.
With well-floured hands, pinch off pieces of dough (about 12) and pat lightly into balls. Don't over work the dough. Place about 2 inches apart on ungreased baking sheets. With floured knuckles, press each ball down to about 1/2 inch thickness.
Bake for 11 to 12 minutes in the preheated oven, until browned on the bottom. Serve hot with butter.

Kitchen-Friendly View

PREP 10 mins
COOK 12 mins
READY IN 22 mins

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Reviews More Reviews

Most Helpful Positive Review

Sep 11, 2006

I am rating the technique as well as the recipe. Believe it or not, I'm from the south and I can't make a rolled out biscuit! My mama made them this way and it's the only way that I know how. After almost 20 years, I have definitely mastered this technique. The recipe is great too, but I usually just use self rising flour, omit the baking powder and salt, and use buttermilk. Truely a traditional southern biscuit!

—sweetnsalty

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Most Helpful Critical Review

Jul 25, 2011

These were okay, but I prefer a self-rising flour recipe. They were a bit crumbly and too hard on top.

—Carol

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53 Ratings

Apr 12, 2006

Great basic recipe anybody can tweak. It uses basic ingredients and requires little time which is important in today's kitchen. Add sub. buttermilk instead of milk and add a bit of sugar. Four thumbs up here!

—WARMONGER3

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Aug 07, 2010

I have been hand-forming my dinner rolls since I came across this recipe a few months ago. I finally got to try the actual recipe---the biscuits were out of this world! My new fav. biscuit recipe. I love the hand-forming instead of rolling technique. Thanks for the post!

—opal~/~dragonfly (dana)

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May 03, 2005

Great biscuits! The only change we did was to drizzle melted butter over the biscuits after cooking them halfway.

—BIGGITYREX

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Mar 16, 2007

Have been using Allrecipes since the start and rarely post anything but THIS WAS REALLY GOOD. And so much easier than I thought biscuits had to be (no flour all over the counter, etc.). The recipe came together in about 5 mintues. Used beef dripping (lard) as I had it. Bearing in mind the instructions, I really tried to make sure I didn't "overwork" the dough/batter and did leave it slight sticky. Just squeezed up 9 larger biscuits, patted into rough rounds and left them to the oven. They were barely gold on top when the bottoms were brown -- so watch out, they could get away from you. But I found the recipe's timing to be accurate. I put these with some stew I pulled out of the freezer, but would also be great for breakfast as they're so fast. The texture is not so much flaky but very, very light and fluffy. ***** Have since made this on a holiday visit with friends -- found out we didn't have any milk so substituted some watered down sour cream and that worked brilliantly. This is so handy it'll have to be a keeper ... one of my "desert island recipes."

—BRENDA-P

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Jul 21, 2005

These were my first biscuits to make from scratch and they were wonderful. I can't wait to make them again! Thanks for a great recipe.

—JTINNIN

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Dec 03, 2009

Yum! We followed this as is, but we used 1% instead of whole because that was what we had on hand. Easy to make and delicious to eat!

—laurabora

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Nutrition

Calories
183 kcal
9%

Carbohydrates
21 g
7%

Cholesterol
2 mg
< 1%

Fat
9.5 g
15%

Fiber
0.7 g
3%

Protein
3.3 g
7%

Sodium
286 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

South Georgia Biscuits

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 183
Calories from Fat: 85

% Daily Value *
Total Fat 9.5g 15 %
Saturated Fat 2.6g 13 %
Cholesterol 2mg < 1 %
Sodium 286mg 11 %
Potassium 57mg 2 %
Total Carbohydrates 21g 7 %
Dietary Fiber 0.7g 3 %
Protein 3.3g 7 %
Sugars 1g
Vitamin A < 1 %
Vitamin C 0 %
Calcium 9 %
Iron 13 %
** Thiamin 21 %
Niacin 18 %
Vitamin B6 1 %
Magnesium 3 %
Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.