Homemade Southern Biscuits

Southern Biscuits are flaky, buttery, and are absolutely one of the most delicious things we have ever encountered.

And we’ve encountered a lot.

And when you make homemade southern biscuits, you’ve created something truly magical.

Homemade southern biscuits in a basket with a patterned napkin

THE TRICK TO MAKING PERFECT HOMEMADE SOUTHERN BISCUITS

One of the tricks to making perfect Southern biscuits 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

We absolutely love using White Lily Self Rising Flour when making Southern Biscuits.

The gentle wheat is low gluten and low protein, which translate 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 Southern 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 Southern biscuits 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.

A brush brushing melted butter onto bake Southern biscuits

Southern biscuits 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.

These are perfect with a little

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 Southerner, and you will be so happy!  Just wait to you make them for Biscuits and Gravy! 

Course: Breakfast
Cuisine: Southern, U.S.
Keyword: Homemade biscuits, Southern biscuits
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 425 kcal

Ingredients

  • 1/2 cup unsalted butter (1 stick) (frozen)
  • 2 & 3/4 cups self rising flour (We love White Lily)
  • 1 cup cold buttermilk
  • 2 tbsp butter, melted

Instructions

  1. Pre-heat oven to 470°F. Take butter out of freezer and let thaw about 5 minutes.

  2. Using the large holes of a box grater, grate the butter.

  3. Add the butter to the flour and toss together with spoons (or briefly with your hands).  Place back in freezer for another 15 minutes.

  4. Pour the buttermilk into the flour/butter mixture and stir until just incorporated.  Batter will be somewhat sticky.

  5. Turn dough out onto lightly flour cool surface and add a little more flour, if too wet.

  6. Using a floured rolling pin, roll the dough into a 8 x 10 rectangle.  Fold over one side and roll out again.  Repeat two more times.

  7. The dough should be about 1/2-inch thick.  Using a 2 or 2 & 1/2-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).

  8. Bake for 15 to 20 minutes until lightly golden on top.  Remove from oven and brush melted butter over the top.

Recipe Video

 

31 Comments

  • 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

  • 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

  • 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

  • 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 😀

  • 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

  • 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.

  • 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!

  • 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.

  • 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.

  • 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!

  • 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!

  • 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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