Regina's Butter Biscuits

Regina's Butter Biscuits

Natchez chef Regina Charboneau shared a recipe for flaky, buttered biscuits that are delicious any time of the day.



In metal mixing bowl add flour, baking powder and sugar. Blend with wire whisk.

Cut margarine and butter into small cubes about 1/2 inch thick.

Using a pastry cutter or a fork combine butter and margarine with dry ingredients until mixture is mealy.

Add buttermilk and mix into a dough. Do not over mix, there should be visible pieces of butter and margarine, that is what makes these biscuits flaky.

Flour a work space and roll dough out to 3/4 inch thick, fold and roll again. Repeat this process two to three times until you have a smooth dough. The dough will be speckled with butter and margarine. Cut into rounds, whichever size you prefer. Regina suggests two inches in diameter.

Bake at 375 degrees for 20 minutes or until golden brown.

Makes two dozen large or three dozen small biscuits.


Regina suggests using Calumet baking powder.

Be sure to use real buttermilk and not low fat.

Recipe provided by Regina Charboneau.

Time to prepare: 40 minutes.

Serves 3.


  • carolehcs says:

    Regina, why do you use both butter margarine and why such volume of the two. Could you use only butter for the total volume. Thanks, Carole

    November 3, 2015 10:19am

  • helga says:

    I also used the mixer technique and may have mixed too long, but there were still chunks of butter. Baked half and froze the cut out biscuits to bake at a later time. So buttery that I didn't butter them just put my homemade apple jelly on them. Yummy!

    May 5, 2015 09:39pm

  • OriginalQuilts says:

    I made these, adhering to the mixer technique Regina showed on the telecast. Only had low-fat buttermilk available and pretty sure I may have overdone the rolling out part, but they turned out amazing. Thank you for making it look easy.

    June 11, 2014 04:47pm

  • rosebay44 says:

    Very greasy

    May 29, 2014 11:13am

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