South Georgia Biscuits

South Georgia Biscuits

50
GEORGIACOOK1 1

"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."

Ingredients

22 m servings 183 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • 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

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

50
  1. 56 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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. Af...

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. Fo...

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 recip...

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

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 re...

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.

So far, I've tried six different recipes, four from this site, and this is the best home made biscuit recipe I've come across! This one is simple, requires no sifting, and comes out with scrump...

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!

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