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Southern Biscuits

adapted from Alton Brown's Good Eats
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Bread
Servings 12


  • 2 cups unbleached all purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 Tablespoons unsalted butter
  • 1/4 cup organic shortening
  • 2/3 cup Greek yogurt mixed with 1/3 cup 2% milk


  • Preheat oven to 400 degrees Fahrenheit.
  • In a 2-quart mixing bowl, mix dry ingredients together and set aside.
  • Work in butter and shortening with your hands until crumbly.
  • Add yogurt/milk mixture and work it until fully incorporated, but don’t overmix.
  • Lightly flour your work surface and press your dough into a disc, then cut with biscuit cutter or a small glass dipped in flour.
  • Set out biscuits on on a stoneware baking sheet or non-stick baking sheet so they are barely touching each other.
  • Make a slight indentation into the center of each biscuit with your thumb.
  • Bake until golden, about 12 minutes or so (dark/nonstick pans may make the bottoms burn before the biscuits are done).
  • Remove to wire racks to cool.
  • Best eaten the same day, but you can store leftovers in an airtight container.