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South Georgia Biscuits

South Georgia Biscuits

  • Prep

    10 m
  • Cook

    12 m
  • Ready In

    22 m
GEORGIACOOK1

GEORGIACOOK1

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 183 kcal
  • 9%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 286 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 450 degrees F (220 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 11 to 12 minutes in the preheated oven, until browned on the bottom. Serve hot with butter.
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Reviews

sweetnsalty
22

sweetnsalty

9/11/2006

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!

WARMONGER3
18

WARMONGER3

4/12/2006

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!

dayna~rae
12

dayna~rae

8/7/2010

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!

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