Southern Cake Flour Biscuits

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Dietary: Egg-Free, Kosher, Peanut-Free, Soy-Free, Tree-Nut Free

Using cake flour makes these biscuits light and fluffy. Make a batch and treat your family for dinner tonight.

Prep: 10 min
Total Time: 25 min
Yield: 6 biscuits


  • 2-1/4 cups Hodgson MIll Cake Flour, plus more for dusting
  • 1 Tbsp. baking powder
  • 2 tsp. sugar
  • 1 tsp. salt
  • 6 Tbsp. unsalted butter, cold
  • 3/4 cup whole milk


  • Preheat oven to 425°F. Grease a baking sheet or line with parchment paper.
  • In a large bowl, sift together flour, baking powder, sugar and salt. Cut cold butter into 1/2-inch pieces, and add to flour. Cut in butter into flour using two forks or pastry cutter until mixture resembles rough crumbs.
  • Add milk and stir with a fork until dough forms a rough ball. Turn dough onto a well-floured surface. Pat down as gently as you can into a rectangle about 1-inch thick, then fold over in half. Repeat until dough has been folded three times total. Sprinkle lightly with more flour as needed if dough sticks.
  • Pat dough out one final time to 1-inch thickness, a rectangle about 10x6-inches. Cut dough into biscuits using a 2-inch or 3-inch biscuit cutter with sharp edges. Take care not to twist the cutter when pressing down as crimped edges will inhibit biscuit rise.
  • Place cut biscuits on prepared baking sheet and bake until golden brown, about 10-15 minutes.
  • NOTES: When cutting butter into flour, you may transfer mixture to a food processor and pulse 5-6 times, and return to mixing bowl.
    Re-roll scraps gently, if desired, by patting and folding gently, but re-rolled biscuits may be slightly tougher.