Homemade Southern Biscuits

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There is something extra-special about making something with love and from scratch. 

These are so light, flakey, and just down-right delicious.  We’ll show you the tricks to making the best country biscuits ever!  And it’s really much easier than you might think!  

Homemade southern biscuits in a basket with a patterned napkin

How to Make Biscuits from Scratch

One of the most important tricks to this Southern biscuit recipe is to shred very cold butter with a box grater.

These beautiful ribbons of butter will melt as the biscuits bake and release steam which will make those glorious biscuit layers.

Butter. Good ole butter.

Grated butter next to a box grater

White Lily Biscuits Are Light and Fluffy

We absolutely love using White Lily Self Rising Flour when baking.

The gentle wheat is low gluten and low protein, which translates to lighter, fluffier biscuits.

King Arthur is good, too, but White Lily is a southern staple that we think makes the best southern biscuits.

A bag of White Lily flour to use for Southern biscuits

After adding the ribbons of butter to the flour, stick the bowl back into the freezer to keep it all nice and really cold.

Cold ingredients are important so when they hit the extra hot oven, you get a quick rise and lots of layers.

The butter should resemble small peas or ribbons.

A bowl of flour and cold butter for Southern biscuits

Seek out a 2 1/2-inch biscuit cutter, if you can. The little ridges give you that perfect American biscuit appearance.

Resist the urge to twist the cutter in the dough, because this will hinder the biscuit’s ability to rise to the occasion!

Oh, we’re getting close folks!

Southern biscuit dough being cut with a biscuit cutter

These gorgeous gems only take about 15 to 20 minutes to fluff and turn a beautiful golden brown.

You might as well and do them the true Southern way and finish them off with a few brushes of melted butter.

Biscuit heaven.  And now folks, we think it’s time to introduce you to Southern Biscuits and Gravy!

A brush brushing melted butter onto bake Southern biscuits

These really are easy to make and once you make them yourself, you’ll never buy the canned variety again. Want to learn more about biscuits? Click here.

Ready to make the best Southern biscuits this side of Savanah, Georgia?  Go for it!

And when you do, be sure to take a photo and post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A pile of Homemade Southern biscuits in a basket lined with a checkered cloth.

Homemade Southern Biscuits

These Homemade Southern Biscuits are something to behold.  Not hard to make but one of the most delicious items you will ever encounter.  Bake biscuits like true Southerners, and you will be so happy!  They are perfect for Biscuits and Gravy! 
4.96 from 24 votes
Print Pin Rate
Course: Breakfast
Cuisine: Southern, U.S.
Keyword: Homemade biscuits, Southern biscuits
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill time: 15 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 545kcal


  • 2- or 3-inch biscuit cutter, or inverted jar
  • 9-inch cake pan


  • ½ cup unsalted butter 1 stick, frozen
  • cups self-rising flour (We love White Lily)
  • 1 cup buttermilk cold
  • 2 tbsp butter melted


  • Preheat oven to 470°F. Take butter out of the freezer and let thaw about 5 minutes.
  • Using the large holes of a box grater, grate the butter.
  • Add the butter to the flour and toss together with spoons (or briefly with your hands). Place back in the freezer for another 15 minutes.
  • Pour the buttermilk into the flour/butter mixture and stir until just incorporated.  The batter will be somewhat sticky.
  • Turn dough out onto a lightly floured cool surface and add a little more flour, if too wet.
  • Using a floured rolling pin, roll the dough into an 8" x 10" rectangle.  Fold over one side and roll out again.  Repeat two more times.
  • The dough should be about 1/2-inch thick.  Using a 2 or 3-inch biscuit cutter, cut out the biscuits and place in a 9-inch cake pan snuggly against each other. (Can also use a 9 or 10-inch cast iron skillet).
  • Bake for 15 to 20 minutes until lightly golden on top.  Remove from oven and brush melted butter over the top.



Calories: 545kcal | Carbohydrates: 54g | Protein: 11g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 83mg | Sodium: 118mg | Potassium: 151mg | Fiber: 2g | Sugar: 3g | Vitamin A: 986IU | Calcium: 86mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!



  • My mother is a biscuit-lover. In fact, my whole family is! We are all the time trying to find biscuits we ALL like. This recipe is amazing! Thank you so much for your help!

  • 5 stars
    WOW! My mother loves Biscuits, and she can never find ones she likes. She is always searching for the right biscuits. Now, she is never going to eat ANY other biscuits! Thank you so much!

    • Jodalea, that is so AWESOME to hear!! We are THRILLED that you, and especially your mom, are loving these biscuits!! That makes us so happy! Thank you SO MUCH for letting us know and for the GREAT review! That means the world to us!! All the best, Kris & Wesley

  • 5 stars
    Lawd, these biscuits are Smack Your Momma Good!!! They are fabulous and so easy to make. Fluffy, tender layers, oh my goodness, I just can’t say enough. That butter trick is wonderful. I’ve used that little tidbit of genius in 3 of my other favorite recipes. So simple and very helpful.

    • Hi Trish! That is all music to our ears!! We are THRILLED you had such great success with the biscuits! That really makes us so happ to hear! And thank you so much for letting us know and for the GREAT review! That really means the world to us!! All the best, Kris & Wesley

    • Jessica!! You have no idea how happy you have made us!! We LOVE making these biscuits and we’re so thrilled you are having success with them, too. Thanks so much for letting us know and for the wonderful review!! All the very best, Kris & Wesley

  • 5 stars
    I am from the south, and have tried to make biscuits so many times before finding this recipe, and each time failed. This recipe and detailed instructions are a lifesaver. I can now make great biscuits thanks to y’all. Thank you!

    • AWESOME!!!!! We are SO GLAD you had success with the biscuits! Isn’t that just about the best feeling in the world pulling warm beautiful homemade biscuits out of the oven? Congratulations and thank you SO MUCH for letting us know and for the GREAT review!! We appreciate that so very much!!! All the best, Kris & Wesley

  • 5 stars
    Amazing! After several disasterous attempts at making biscuits I have finally found the one!!! They turned out beautiful and delicious…thank you!

    • Yes! Yes! Yes! We are THRILLED that you had such major success with our biscuits recipe!! FANTASTIC!! Thank you so much for letting us know and for the GREAT review!!!! Stay in touch! All the best, Kris & Wesley

  • 4 stars
    Just made my first ever batch if southern butter biscuits. I live in the UK. Not sure I have the layering bit down yet but I am going to keep practicing.

  • 5 stars
    What do I do with the bits of dough after cutting out the biscuits? Can I re-roll and cut more biscuits out of what is left? Or just re-roll that leftover dough and cut it with a knife to get square biscuits and no more leftovers?? I wouldn’t want to waste anything!

    I just found your blog and I love your recipes! Very nice!

    • Hi Pamela! So very sorry for the delayed response!! Yes, absolutely, that’s the best way to handle the extra scraps of dough, roll them up and make more biscuits!! Let us know how they turn out and we are so glad you found us and we found you!! All the best, and Happy New Year!! Kris & Wesley

  • 5 stars
    Hello there,
    This is a nice post! I always rush when I make biscuits and end up not having cold butter. I think I’ll do the cheese grater trick and put the grated butter in the fridge overnight and then toss them in to the mix when I’m ready to do it. Think that’ll work?

    • Hey Nick! Yes, that would work perfectly. Or, you could even put the grated cheese in the freezer for about 15 minutes before adding into the mix…just make sure its nice and cold, and you’ll be set!! Let us know how it turns out! Best, Kris & Wesley

    • Hi Tara!

      Thanks for the heads up! The recipe is correct! I start with 2 1/2 cups of the self rising flour, and then usually add another 1/4 cup to get a slightly sticky batter. We need to correct the video! Thanks again! Kris & Wesley

      • 5 stars
        I made these biscuits today after your clarification. Now this TN born and breed girl made biscuits for the first time. My southern WV hubby, raised on homestyle biscuits, admitted these were the best ever! I truly have never appreciated the taste of biscuits, but these are heavenly! Thank you so much for your timely reply and awesome recipe!

      • Hi Tara! That is so wonderful to hear! We couldn’t be happier to hear that you and your hubby loved the biscuits. Sounds like you made them perfectly!! Congrats! And thank you SO MUCH for letting us know. Stay in touch! Best, Kris & Wesley

      • 5 stars
        Just a follow up! Please let those of us who do not understand that you need to shake buttermilk when first using. Since I had such an awesome experience with your biscuit recipe…..it got me thinking! These heavenly biscuits remind me of Red Lobster’s cheese/garlic biscuits……only better! So guess what? I roasted three BIG garlic cloves. Mashed into a paste. After making the dough, I added my garlic paste and about one cup of Cheddar cheese. I cut my dough out with a Mason Jar lid. Bake as directed. Brushed with butter, sprinkled with garlic powder, topped with Mozzarella and Parmesan Cheese. OMG….there are no words ! Kris & Wesley, I urge you to try this!

  • I made this recipe as you first suggested the were ok then add salted butter much better more like grand mamas then third time made without butter milk instead used heavy cream much better results

  • 5 stars
    I need to make these biscuits for 36 to 40 people for breakfast. Any suggestions on how to scale up the recipe?

    • Hi John, the way I would do it is to double the recipe and then make two batches of the dough. That will get you in the range of 40 biscuits. You can make the dough, and refrigerate it, and then make another batch and refrigerate it, too. When you’re ready, divide the dough into 4 batches, and roll out the dough according to recipe directions. Maybe get 4 pans, so you can bake them all at once, or, just put them all on a large baking sheet. That should do the trick. Let us know how they turn out! You should have 36 to 40 very happy people once you brings these warm biscuits to the table!! Best, Kris & Wesley

    • Depending on how many biscuits the recipe makes build it up by that. Such as I be biscuit per persons add it up till it’s suffice

  • 5 stars
    Yesss to all of this! This is how I make my biscuits too, with the White Lily flour, grated butter, and buttermilk. Once I tasted southern buttermilk biscuits in college, there was pretty much no going back to anything else! I was so happy to see Wegmans carrying the White Lily up here. Though, I would’ve been totally willing to drive down south just to stock up!

    • Thank you so much!! We couldn’t agree more…once you try homemade Southern biscuits, you never go back to anything else! I go through a bag of White Lily almost on a monthly basis (thank goodness for delivery!). xoxo

  • 5 stars
    My granny always used the rim of a drinking glass to cut her biscuits instead of a cutter! I miss her biscuits– yours look perfect! They’d be perfect with some apple butter 😀

  • 5 stars
    Hi! Dweller of the South here! And I’ve got to say, these look perfect. I’ve only lived in the South for 2.5 years, but I’ve seen my share of biscuits and these look so much like my fave biscuits from Tupelo Honey. My husband has made biscuits from scratch a few times, but it’s been a long time and after seeing this, I think we’re due 😉 Gorgeous recipe!

    • Thank you, Dana! Doesn’t get much better than Southern cuisine, and Southern biscuits always are near the top of our lists. Hope you guys make a batch soon!! xo Kris & Wesley

  • 5 stars
    So many useful tips! I love the idea of grating the butter. I can almost taste how light and flakey the ribbons of butter will make these biscuits. And oh, thank you for the tip about not twisting the cookie cutter. I had no idea that it would prevent the biscuits from rising. I will definitely keep this trick in mind for the future.

  • 5 stars
    Your biscuits are perfect. I keep on twisting my cutters so they always end up lopsided and I hate it. But they never seem to come apart from the dough if I dont! So frustrating. Maybe it’s the recipe base I am using, so I will definitely see if this is the one for me!

  • 5 stars
    Thank you, thank you! All of this time I was doing it wrong. I can’t wait to make these and some homemade sausage gravy for biscuits and gravy. Grating the butter is the trick I was missing. I also will be trying putting in the freezer like you suggested.

    • Can I refrigerate the biscuits between mixing and cooking? I want to make them for a dinner party and can’t be doing it at the last minute. Thanks so much!

      • Hi Pat! Yes, you can definitely made the dough ahead of time. We recommend bring the dough back to room temperature. And I would also suggest may making a practice round, first. Biscuits can be a little tricky, and just giving yourself a practice round will hopefully ensure perfect biscuits for the party!! Good luck and let us know if you haven any other questions, and let us know how it turns out!! Best, Kris & Wesley

  • 5 stars
    I didn’t know that little gem about grating frozen butter, that’s genius! Definitely going to make these biscuits, they look amazing, especially with that brushed on butter at the end, seriously.

  • 5 stars
    You are absolutely right! Nothing is better than homemade biscuits. They look so delicious and flaky. I love the tip about grating the butter – I will have to try that for sure. Sooner than later, I mean I really feel like jumping out of bed right now and making these amazing biscuits – OK I may have to wait until tomorrow morning….. yum!

  • 5 stars
    YESSS!!! Nothing beats homemade biscuits. I LOVE making them….and LOVE eating them more. I find them more addictive than dessert…but I am a bread lover. These are perfect all by themselves (slathered in butter) or alongside soup, chili or salad.

  • Love the biscuit cutter tip. I’m going to have to try that. I’ve seen it done with a food processor, but this looks really easy. Thanks!

  • 5 stars
    First, I love your biscuit cutter — mine doesn’t have those fluted ridges — gonna have to invest in some. Great idea to shred the butter on a box grater. I’ve always cut the butter in with a pastry blender and they never seem to puff as much. I’m definitely going to give your method a go… and I’ll also brush them with butter — ’cause that’s the Southern way! Wish you were my neighbor…

  • These came out perfect but I had to guess how many to cut out by trying to figure it out from the photos. It looks like 8? Seven in a circle and one in the middle?

    • Hi Retta! That’s so great. I usually do 7 on the outside and 1 in the middle. Depends on the thickness of your biscuits and of course, the size of your pan. Sometimes I have some dough scrapes that I form another biscuit or 2 to bake separately. So glad you liked them. We think they are just the best, and really hope you did, too. And thank you so much for letting us know. Please stay in touch! Best, Kris & Wesley

  • I’ve been searching for a good biscuit recipe for ages! Unfortunately no one had the good sense to ask my grandma for hers before she passed. Yours looks yummy! Gonna give it a whirl this week. Thank you!

    • Hi Lindsay! I had similar situation with all of grandma’s amazing recipes…none were written down. We’re pretty sure you’re going to like this one, though. Please let us know when you make them and how they turn out, or if you have any questions. Best, Kris & Wesley

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