Homemade Southern Biscuits

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 22 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!



    • 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

  • 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

  • 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

  • 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.

  • 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

  • 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

      • 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

      • 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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating