Southern Homemade Biscuits: Grandbaby Cakes’ Family Recipe
Cold butter and gentle folds come together in a recipe that honors generations of warmth.
There is an undeniable magic to freshly baked biscuits, especially when made with intention and love passed down through generations. Nourishing, rich, and flawlessly flaky, authentic Southern homemade biscuits are more than a food—they are a connection to culture, family, and tradition. This article delves into Grandbaby Cakes’ cherished recipe, explores her baking techniques, and provides practical and sentimental guidance for every biscuit lover.
Why Southern Biscuits Are More Than Just Bread
The Southern biscuit is celebrated for its soft, flaky texture, golden color, and substantial buttery flavor. Born in kitchens across the South—often made with ingredients measured by heart rather than by scale—biscuits are woven into breakfast rituals, holiday feasts, and everyday comfort food moments. The legacy underlying Grandbaby Cakes’ recipe connects generations through a single warm bite.
Meet Grandbaby Cakes: The Keeper of Family Biscuit Traditions
Known by many as Jocelyn Delk Adams, the force behind Grandbaby Cakes, this baker celebrates family heritage with every recipe. Her biscuits are adapted from her ‘Big Mama’, whose wisdom shaped Jocelyn’s culinary passion and ensured that the art of biscuit baking survived as a living legacy. For Jocelyn, each ingredient and technique recalls gathering at grandma’s house, waiting eagerly by the stove for biscuits to rise.
The Essentials: Ingredients That Define Southern Biscuits
- Self-Rising Flour: Delivers airy lift and tenderness without fussing over separate leavening. Southern home cooks often rely on brands like Martha White for consistency.
- Cold Shortening or Butter: These fats yield the biscuits’ signature flakiness. Keeping them cold ensures pockets of steam that make each layer.
- Buttermilk: The quintessential Southern liquid, buttermilk adds tang, richness, and helps activate the flour’s leavening agents.
- Granulated Sugar and Kosher Salt: Small amounts balance taste and highlight the biscuits’ buttery qualities.
- Melted Butter: For brushing the pan and biscuits, imparting a golden crust and irresistible aroma.
Step-by-Step: How to Make Grandbaby Cakes’ Southern Biscuits
Preparation & Mixing
- Preheat your oven to 425°F and set a rack in the upper third position for optimal browning.
- Brush a round baking pan with melted butter to prevent sticking and add flavor.
- Combine self-rising flour, sugar, and salt in a large bowl—stir to incorporate.
- Create a well in the center, then add cold shortening in large chunks. Mix using your hands until you have pieces about the size of a nickel. These visible chunks are crucial for flakiness.
- Add half the buttermilk and gently stir with a fork until a shaggy dough forms. Incorporate additional buttermilk as needed. Avoid overmixing—this prevents tough biscuits.
Shaping & Folding
- Lightly flour your hands and working surface, then turn the dough out.
- Fold the dough over itself four times. This folding activates gluten while keeping the biscuits fluffy.
- Roll the dough into a 12×18-inch rectangle. Fold it into thirds as you would fold a letter, then fold in both short ends toward the center.
- Wrap in plastic and chill for 40 minutes. This resting let flavors marry and fats firm up for flakiness.
Laminating & Cutting
- Again flour your surface; roll dough to a 1-inch-thick rectangle about 7×9 inches.
- Cut crosswise into thirds; stack those and roll together one more time into a 1-inch rectangle, now about 5×10 inches. Repeat three more times—this regular turning and stacking creates dramatic flakiness.
- Chill in the fridge for 30 more minutes. Proper chilling ensures the final biscuit isn’t greasy or uneven.
Baking & Finishing
- Preheat oven to 475°F. Line a rimmed baking sheet with parchment paper.
- Roll out the dough to desired thickness and use a 2-inch biscuit cutter to stamp out 12 biscuits. Place them close together in the pan; touching sides produce soft, pillowy results.
- Bake biscuits 15–18 minutes until risen and light golden brown.
- Brush the tops generously with melted butter. For added richness, slice open and add more butter inside as ‘Big Mama’ did.
- Serve warm, ideally with jam or preserves for a classic experience.
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Technique Spotlight: Tips for Perfect Southern Biscuits
- Keep Your Fat Cold: Cold shortening or butter means flakier layers.
- Don’t Overwork: Gently combine and knead the dough just until it comes together. Too much mixing leads to dense biscuits.
- Use the Right Flour: Self-rising flour is preferred for its ease and tenderness, but all-purpose flour with added baking powder and salt can substitute in a pinch.
- Chill, Chill, Chill: Multiple chilling steps keep each layer clean, creating dramatic height and beautiful crumb.
- Biscuits Should Touch: Arranging biscuits so sides touch in the pan ensures they rise straight and stay moist.
- Finish With Butter: Brushing with melted butter while hot is crucial for flavor and sheen.
Comparing Biscuit Methods: Traditional vs. Modern Approaches
| Traditional | Modern/Experimental |
|---|---|
| Uses shortening or lard for distinctive flakiness | Butter and even cream cheeses for richer flavor |
| Hand-mixed and folded; no machinery | Stand mixers or food processors for speed |
| Buttermilk for authentic tang | Yogurt or plant-based milks as substitutes |
| Chilling between folds is essential | Sometimes skipped for faster prep |
Serving Suggestions: Traditional Pairings and Modern Twists
- Preserves and Jam: Sweet, tangy fruit spreads uplift the rich biscuit crumb.
- Sausage Gravy: A classic breakfast pairing transforming biscuits into a hearty meal.
- Honey Butter: Mix softened butter with honey for decadent sweetness.
- Cream and Berries: For dessert-like flair.
- Soups or Stews: Biscuits served as sides for savory main courses.
Frequently Asked Questions (FAQs)
What flour is best for Southern biscuits?
Self-rising flour is traditional for Southern biscuits, thanks to its low protein content and ready-to-use leavening. It delivers softer, fluffier results compared to many alternatives.
How do I store homemade biscuits?
Biscuits are best enjoyed fresh, but leftovers can be kept in an airtight container at room temperature for up to two days. To reheat, warm in a 350°F oven for 5–7 minutes.
Can I freeze biscuit dough?
Yes—shape and cut the dough, freeze biscuits on a tray, then store in a freezer bag. Bake straight from frozen, adding a few extra minutes to the bake time.
Why should biscuits touch during baking?
When biscuits bake touching each other in the pan, they rise higher and retain softness on the sides, producing a tender crumb instead of dry edges.
Butter or shortening: which should I use?
Both work well; shortening yields flakier biscuits, while butter imparts stronger flavor. Jocelyn’s family recipe often uses shortening to honor tradition.
Story Behind the Recipe: Big Mama’s Wisdom
The foundation of Grandbaby Cakes’ biscuit method lies in authenticity and the wisdom of Big Mama, the matriarch whose kitchen was always open. Her approach emphasized patience, gentle handling, and careful folding. Above all, biscuit making was an act of love—serving warm, buttery biscuits to family and friends as a daily comfort or a holiday feast. Jocelyn’s retelling infuses emotional warmth and historical context, reminding readers that good food starts with good memories.
Expert Advice: Troubleshooting Common Biscuit Problems
- Biscuit Too Flat? Check that your leavening is fresh, fold dough gently, and ensure the oven is fully preheated.
- Tough Texture? Avoid overworking the dough and measure flour carefully.
- Greasy Exterior? Chill the dough adequately between folds and don’t substitute with low-fat buttermilk.
- Uneven Browning? Rotate your baking pan halfway through baking for perfect color on each biscuit.
- Biscuit Spreading Too Much? Shape biscuits to similar size and keep dough cold before baking.
Recipe Variations: Make It Your Own
- Cream Cheese Biscuits: Add a bit of cream cheese for an extra creamy texture.
- Cheddar and Chive: Mix in shredded cheddar and fresh chives for a savory twist.
- Sweet Biscuits: Increase sugar and serve with fruit compote for dessert.
- Gluten-Free: Substitute with a gluten-free all-purpose blend plus baking powder.
- Butter Swim Biscuits: Melted butter is poured in the dish first, giving a uniquely rich crust.
Final Thoughts: Honoring Legacy Through Baking
Homemade Southern biscuits represent more than good food—they embody the resilience, creativity, and warmth of Southern families. Grandbaby Cakes’ recipe, inspired by Big Mama’s time-honored techniques, encourages home bakers to create, share, and savor each batch as an act of remembrance and celebration. Whether you are a novice or seasoned cook, these biscuits invite you to step into the rich traditions of the South—one delicious bite at a time.
Related Recipes & Resources
- Butter Swim Biscuits: An Easy Variation
- Classic Sausage Gravy for Biscuits
- Jam and Preserves for Biscuits
Grandbaby Cakes’ Southern Biscuit Recipe Card
| Ingredient | Amount |
|---|---|
| Self-rising flour | 2 cups |
| Granulated sugar | 1 tbsp |
| Kosher salt | 1 tsp |
| Shortening (cold, chunked) | 8 tbsp |
| Buttermilk | 3/4 to 1 cup |
| Unsalted butter (melted) | 2 tbsp + more |
See above for full step-by-step instructions!
References
- https://grandbaby-cakes.com/buttermilk-biscuits/
- https://grandbaby-cakes.com/butter-swim-biscuits/
- https://www.thepioneerwoman.com/food-cooking/recipes/a43066811/grandbaby-cakes-homemade-biscuits-recipe/
- https://www.youtube.com/watch?v=aOIN0c-oQsY
- https://jp.pinterest.com/pin/grandbaby-cakes–230105862207097538/
- http://sugarandspice-celeste.blogspot.com/2011/12/pioneer-womans-buttermilk-biscuits-tips.html
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