My easy Homemade Southern biscuits recipe comes from my mother, a wonderful Southern cook. It’s straightforward and fast to make, and readers consistently praise the results. These biscuits are irresistibly fluffy, flaky, and flavorful—perfect hot from the oven.
Enjoy them plain, or add jam, honey, or molasses. They make an excellent breakfast sandwich with ham, egg, and cheese, or split and smother with gravy for a classic Southern meal. These biscuits also pair beautifully with hearty soups and stews or can simply be eaten straight from the pan.
Crisp and flaky on the outside, tender and soft inside—these biscuits hit all the right notes.
🔎 Quick Look: Southern Biscuits Recipe
- ⏲️ Prep Time: 10 minutes
- 🍳 Cook Time: 20 minutes
- ⌛ Total Time: 30 minutes
- 🍽️ Servings: 4 (about 7–9 biscuits)
- 📊 Calories: 470 kcal per serving
- 💖 Why You’ll Love: Simple, quick, fluffy, flaky, versatile.
- 📜 Ingredients: All-purpose flour, salt, baking powder, salted butter, milk (or buttermilk).
- ♨️ Cook Method: Oven
- 🥣 Tools Needed: Large bowl, biscuit cutter or glass, rolling pin (optional), sheet pan or cast iron skillet
Save or print this recipe card below for easy reference.
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💖 Why You’ll Love These Homemade Biscuits
- Easy: This recipe is forgiving and simple to follow—no special techniques required. Mix, shape (or drop), bake, and enjoy.
- Quick: Ready in about 30 minutes, making it a great choice for last-minute breakfasts or sides. The recipe doubles easily for larger gatherings.
- Fluffy & Flaky: Proper mixing and a good amount of butter yield light layers and tender crumb.
- Adaptable: Serve them with butter and jam, turn them into sandwiches, or pair with chili, soup, or gravy.
🥘 Homemade Biscuit Ingredients
- Flour – Use all-purpose flour for reliable results. If you choose self-rising flour, omit the baking powder and salt.
- Butter – Salted butter is used here. If you prefer unsalted butter, add an extra 1/4 teaspoon salt per 1/2 cup butter.
- Milk – Whole milk or buttermilk both work well; whole milk adds extra richness if you don’t use buttermilk.
- Baking powder – Use baking powder (not baking soda). Make sure it’s fresh so your biscuits rise properly.
See the recipe card below for exact ingredient amounts and full instructions.
📖 Substitutions & Variations
- Self-rising flour: Use it instead of all-purpose, and omit the baking powder and salt.
- Buttermilk: Substitute equal parts buttermilk for milk for tang and tender texture.
- Unsalted butter: Add 1/4 tsp extra salt per 1/2 cup unsalted butter to balance flavor.
- Drop biscuits: For an even faster method, drop large spoonfuls of dough onto the baking sheet—no rolling required.
🔪 How to Make Homemade Southern Biscuits (Step-By-Step)
Step 1: Preheat the oven to 450°F. In a large bowl combine the flour, baking powder, and salt. Add the butter cut into small pieces.
Step 2: Use a pastry blender or your hands to work the butter into the dry ingredients until the butter pieces are about the size of peas and the mixture is crumbly.
Step 3: Pour in the milk and stir with a wooden spoon until the dough is combined. Avoid over-mixing to keep the biscuits tender.
Step 4: Flour your hands and turn the dough onto a lightly floured surface. Gently form it into a ball.
Step 5: Roll or pat the dough to about ¾ inch thickness.
Step 6: Cut biscuits with a biscuit cutter, cookie cutter, or glass. Press straight down—do not twist—to maintain straight edges for better rise.
Step 7: Place biscuits on an ungreased baking sheet or in a cast iron skillet. For taller biscuits, set them so the edges touch.
Step 8: Bake at 450°F for 15–20 minutes, until golden brown. This yields about 7–9 biscuits approximately 2½–3 inches across.
(Scroll down to the recipe card below for an easily printable version and ingredient amounts.)
💭 Making Biscuits From Scratch (Expert Tips)
- Use softened butter (not melted) so it blends evenly with the dry ingredients while still creating flaky layers.
- Working the butter into the flour by hand helps evenly distribute it—stop when butter pieces are pea-sized.
- Ensure the salt and baking powder are well mixed into the flour to avoid uneven pockets of flavor.
- Once the liquid is added, mix gently and briefly. Over-mixing tightens gluten and yields tough biscuits.
- Flour your hands and tools lightly to prevent sticking without adding excess flour to the dough.
- Avoid twisting the cutter when cutting biscuits; cutting straight down keeps the edges intact and encourages a better rise.
- Oven temperatures vary—use an oven thermometer if possible to confirm accurate baking temperature.
- If measuring flour, pack or scoop consistently so dough hydration is as expected for the recipe.
🧐 Southern Biscuit Recipe FAQs
A slightly sticky dough is normal and produces softer biscuits. It should not be overly wet. Flour your hands and work the dough on a floured surface to make handling easier while preserving a tender texture.
Check that your baking powder is fresh and that you did not over-handle the dough. Fresh leavening and minimal handling help biscuits rise tall and stay light.
All-purpose flour works well for this recipe and produces consistent results. You can use self-rising flour if you omit baking powder and salt.
You also need a fat, like butter, to create flaky layers and tender texture. Fat is essential to classic biscuit structure and flavor.
🍲 What to Serve with Your Butter Biscuits
Crock Pot Great Northern Beans – Southern Style-
Jalapeno Corn Chowder with Leftover Ham
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Crock Pot Black Eyed Peas with Ham Hock
-
Chicken and Wild Rice Soup (with Mushrooms)
If you try these homemade Southern biscuits, please leave a star rating and a comment to share how they turned out. I appreciate feedback and enjoy hearing about your variations and tips.
📋 Recipe
Homemade Southern Biscuits
Ingredients
- 2 cups all-purpose flour, packed (if using self-rising flour, omit baking powder and salt)
- 1 tablespoon baking powder (omit if using self-rising flour)
- ½ teaspoon salt (omit if using self-rising flour)
- ½ cup salted butter, cut into small pieces (if using unsalted, add ¼ teaspoon more salt)
- 1 cup milk (regular or buttermilk)
Instructions
- Preheat oven to 450°F. In a large mixing bowl, combine flour, baking powder, and salt. Add the butter in small pieces.
- With your hands or a pastry blender, work the butter into the flour until butter pieces are about pea-sized and mixture is crumbly.
- Pour in the milk and stir with a wooden spoon until just combined. Do not over-mix.
- Turn the dough onto a floured surface, form into a ball, and roll or pat to about ¾ inch thickness.
- Cut out biscuits with a biscuit cutter or a glass. Place biscuits on an ungreased baking sheet or in a cast iron skillet. For taller biscuits, set them so edges touch.
- Bake for 15–20 minutes or until golden brown. Makes 7–9 biscuits about 2½–3 inches across.
Notes
- Dough should be slightly sticky but not overly wet; flour your hands and the surface to handle it easily.
- Pack the flour into the measuring cup for more consistent results; avoid adding excess flour that can dry the dough.
- Use fresh baking powder for good rise. Old leavening will reduce lift.
- Check oven temperature with a thermometer if you suspect inaccurate oven calibration.
- Do not over-mix the dough; overworking can make biscuits tough and limit flakiness.
Nutrition
Carbohydrates: 51 g |
Protein: 9 g |
Fat: 26 g