Sharon Benton’s Biscuit Recipe: The Ultimate Guide

Biscuits hold a special place in Southern cuisine. They’re flaky, buttery, and perfect for any meal of the day. Sharon Benton, a culinary legend in her own right, has a biscuit recipe that’s been passed down through generations. It’s the kind of recipe that makes you feel like you’re right at home. In this article, we’ll walk you through Sharon Benton’s biscuit recipe step by step, ensuring you can bring a touch of Southern comfort to your kitchen.

Why Sharon Benton’s Biscuits Are So Special

What makes Sharon Benton’s biscuits stand out from the rest? It’s all about the technique and the love that goes into each batch. Her biscuits are known for their perfect balance of fluffiness and crispiness. The secret lies in using the right ingredients and following the process to a tee. Let’s dive into the details.

Ingredients You’ll Need

To make Sharon Benton’s legendary biscuits, gather the following ingredients:

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Unsalted butter (cold)
  • Buttermilk
  • Honey (optional, for a touch of sweetness)

These ingredients are simple but essential for achieving the perfect biscuit texture and flavor.

Step-by-Step Instructions

Ready to bake? Here’s how you can make Sharon Benton’s biscuits at home:

  1. Preheat Your Oven: Start by preheating your oven to 450°F (230°C). A hot oven is crucial for creating those fluffy, golden biscuits.
  2. Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk these together to ensure they’re evenly distributed.
  3. Cut in the Butter: The key to flaky biscuits is cold butter. Cut 1/2 cup of unsalted butter into small cubes and add them to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. The small chunks of butter will create pockets of steam in the oven, making your biscuits rise beautifully.
  4. Add the Buttermilk: Pour in 3/4 cup of cold buttermilk, gently stirring until the dough comes together. If the dough feels too dry, you can add a little more buttermilk, a tablespoon at a time. Be careful not to overwork the dough; you want to keep it light and airy.
  5. Shape the Dough: Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Pat the dough into a rectangle about 1/2 inch thick. Fold the dough into thirds like a letter, then pat it down again to 1/2 inch thickness. This folding technique helps create those beautiful layers.
  6. Cut the Biscuits: Use a biscuit cutter or a round glass to cut out biscuits from the dough. Press straight down without twisting to ensure they rise evenly. Place the biscuits on a baking sheet lined with parchment paper, close together but not touching.
  7. Bake to Perfection: Brush the tops of the biscuits with a little melted butter for a golden finish. Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the biscuits are cooked through.
  8. Serve Warm: Enjoy your biscuits warm from the oven, with a dollop of honey or a smear of butter. They’re perfect on their own or as a side to your favorite meal.

Tips for Perfect Biscuits

Here are some tips to ensure your biscuits turn out just right:

  • Use Cold Butter: Cold butter is essential for creating flaky layers. You can even freeze the butter and grate it into the flour mixture for an extra light texture.
  • Don’t Overwork the Dough: Handle the dough as little as possible to keep the biscuits tender.
  • Bake at High Temperature: A hot oven ensures the biscuits rise quickly and develop a beautiful golden crust.


Sharon Benton’s biscuit recipe is a true Southern treasure. With its perfect balance of fluffiness and crispiness, these biscuits are sure to become a staple in your kitchen. By following this guide, you’ll be able to bake biscuits that are just as good as Grandma used to make, bringing a taste of Southern comfort to your home.

For more ideas, recipes, and cooking tips and tricks, please visit us at GG Cakes NY.

FAQs About Sharon Benton’s Biscuit Recipe

Can I use a different type of flour?

While all-purpose flour is recommended for the best texture, you can use self-rising flour if that’s what you have on hand. Just omit the baking powder and salt.

How do I store leftover biscuits?

Store any leftover biscuits in an airtight container at room temperature for up to two days. For longer storage, freeze the biscuits and reheat them in the oven before serving.

Can I make the dough ahead of time?

Yes, you can prepare the dough and cut out the biscuits ahead of time. Place them on a baking sheet, cover with plastic wrap, and refrigerate for up to one day. Bake them fresh when you’re ready to serve.

What can I serve with these biscuits?

These biscuits are incredibly versatile. Serve them with gravy for a classic Southern breakfast, or pair them with jam and clotted cream for a delightful afternoon treat.

Can I add other ingredients to the dough?

Absolutely! Feel free to mix in some shredded cheese, chopped herbs, or even cooked bacon bits to customize the flavor of your biscuits.