Rating: 4 stars
6 Ratings
  • 5 star values: 4
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  • 3 star values: 1
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  • 1 star values: 1

Use a 2-inch cutter to make John Egerton's biscuits smaller, if desired. Bake in batches.

John Egerton, Nashville, TN
Recipe by Southern Living February 2013

Gallery

Credit: Robbie Caponetto, Iain Bagwell; Styling: Lydia Degaris Pursell

Recipe Summary test

hands-on:
15 mins
total:
40 mins
Yield:
Makes 1 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°. Sift together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Stir in buttermilk with a fork until dough forms a ball.

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  • Turn dough out onto a well-floured sheet of wax paper. Sprinkle dough with flour, and flatten into a disk. Cover, and chill 15 minutes.

  • Remove wax paper, and turn dough out onto a well-floured surface; sprinkle with flour. Pat dough to 1/2-inch thickness. Cut with a 3-inch cutter, reshaping scraps once. Place biscuits 1 inch apart on an ungreased baking sheet.

  • Bake at 450° for 10 to 12 minutes or until golden brown. Brush immediately with melted butter.

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