Regina Charboneau’s Famous Biscuits

Regina  Charboneau is the owner Twin Oaks Bed and Breakfast in Natchez, MS.  She is the author of two cookbooks: A Collection of Season Menus and Recipes from Regina’s Kitchen and Regina’s Table at Twin Oaks.  She also blogs about food for The Atlantic. She created and opened the first Biscuits and Blues nightclub in San Francisco in 1995. And she has been called the best biscuit maker in the world.

Regina’s cookbooks are available in the Southern Food and Beverage Museum online store.


Regina Charboneau’s Famous Biscuits

  • 4 cups flour
  • ¼ cup Calumet baking powder
  • ¼ cup sugar
  • ¾ pound Land O’ Lakes salted margarine
  • ¼ pound salted Land O’ Lakes butter
  • 1 ¾ cups buttermilk


Heat oven to 375° F.

In a metal mixing bowl, add flour, baking powder, and sugar.  Blend well.

Cut margarine and butter into ½ inch cubes.  Keep cold.  Mix with dry ingredients and coat butter and margarine well with flour mixture.  Add buttermilk and mix into dough.  Do not over-mix.  There should be visible pieces over butter and margarine, which will make the biscuits flaky.

Flour a workspace and roll out to ¾ inch thick.  Fold and roll again.  Repeat this process 2-3 times until you have a smooth dough.  The dough will be layered with butter and margarine.  Cut into 2-inch rounds with biscuit cutter, the open part of a can, or whatever round cutter you desire.  Bake at 375° F for 20 minutes or until golden brown.  Serve immediately.

Note:  You can freeze the cut biscuits before baking.  Simply pull them out of the freezer and let thaw about 20 minutes.  Then, proceed as directed in the recipe.


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