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

  • Serves: 24
  • Yield: two dozen large or three dozen small biscuits
  • Category:


  • 4 cups flour
  • 1/4 cup baking powder (Regina suggests using Calumet baking powder.)
  • 1/4 cup sugar
  • 3/4 pound margarine, salted
  • 1/4 pound butter, salted
  • 1 3/4 cups real buttermilk, not low fat


  1. In metal mixing bowl add flour, baking powder and sugar. Blend with wire whisk.
  2. Cut margarine and butter into small cubes about 1/2 inch thick.
  3. Using a pastry cutter or a fork combine butter and margarine with dry ingredients until mixture is mealy.
  4. 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.
  5. 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.
  6. Bake at 375 degrees for 20 minutes or until golden brown.