These delicious Southern Biscuits are crunchy on the outside and tender and moist on the inside. The recipe is from Miss Kay on Duck Dynasty. Our new favorite show.
We watched all the episodes back-to-back yesterday. We’d already seen most of ‘em but, the daughter going to a school dance for the first time was priceless. The daddy gave his baby girl’s boyfriend a duck call and said, “This better be the only thing you put your lips on tonight.”
I hope you’ll tune in, you won’t be sorry. Except for the beards, it reminds me of being home. So many southern phrases you don’t hear that much anymore from the younger crowd. I love it.
Here’s what you’ll need to get some good old southern biscuits on the table in about 30 minutes.
Gently mix together your biscuit mix, sour cream and sprite. Mama n’em always said don’t over-work the dough, it’ll make the biscuits tough. I also added in a little bit of melted butter.
Flour your surface and place the dough on top. Flour your fingers and gently spread the dough out to about 1/2″ thick. Cut with a glass or biscuit cutter that has also been dipped in flour (to keep the biscuit dough from sticking).
Place in a big cast iron skillet that you’ve melted 1/2 stick of butter in. I spooned a little of the melted butter on top, too. Bake @ 375° (I baked mine @ 400° – I’m sure either one is fine.)
We had ours with honey and bacon & eggs. Everything tastes better with bacon, right?
- 2 cups of Pioneer Biscuit Mix, plus small amount of additional mix (I used Bisquick)
- 1 cup of sour cream
- ½ cup of Sprite or 7-Up
- ½ stick of butter
- Using a pie/pastry blender, mix Pioneer (or Bisquick) Biscuit Mix with sour cream and Sprite or 7-Up.
- Sprinkle extra biscuit mix onto a pastry sheet or wax paper and add dough. (I tried both but, flour seemed to work better for me.)
- Press down dough with your hands (that you’ve dipped in flour) and use a biscuit cutter or glass (also dipped in flour) to cut biscuits.
- Melt butter in an iron skillet and dip cut biscuits in skillet.
- Cook in oven at 375° for 20 minutes or until golden brown. (I cooked mine @ 400° – make sure you check them at 15 minutes to see how they’re doing.)