These old fashioned southern biscuits are a staple breakfast item for my family. Deliciously soft, light and buttery they're perfect to be used in any meal setting.
As mentioned, we like biscuits for breakfast most days. However, they're also great alongside any meal and whenever I make a batch they're eaten throughout the day.
❤️ Why you'll love it
- Eat with jam, butter, gravy, any which way. As a sandwich, top a pie, use the same dough as dumplings in a chicken and dumplings recipe. This recipe is really versatile.
- Staple ingredients you already have in your home.
- They're inexpensive.
- This recipe gives the most fluffy biscuits you ever tasted.
- These are the best biscuits for pouring over some southern sausage gravy.
- All Purpose Flour (White Lily is best for Southern Biscuits)
- Baking Powder
- Granulated Sugar
- Unsalted Butter
- Milk (whole milk is best, but 2% works too)
See recipe card at the bottom of this post for quantities.
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Freeze the stick of butter for 30 minutes (or more).
- Step 2: In a large mixing bowl mix the dry ingredients - the flour, sugar, baking powder and salt with a whisk.
- Step 3: Grate the butter into the flour mixture, stirring occasionally so that the butter doesn't stick together.
- Step 4: Pour in the milk then stir to combine.
- Step 5: Empty the biscuit dough onto a lightly floured surface and shape into a rectangle, 1" thick (using your hands - do not using a rolling pin).
- Step 6: Fold one side over to the other and press down again to a 1" thick rectangle. Cut in half in the opposite direction and place one half on top of the other.
- Step 7: Repeat above steps 2 more times, then using a 2-½" biscuit cutter push down into the dough, and pull up (do not twist). Place the biscuit dough onto a cookie sheet lined with parchment paper.
- Step 8: Repeat with the remaining dough, then bake in a preheated oven.
- Step 9: Brush with melted butter with added salt.
Hint: Run hands under cold water for a while before handling the dough. It will help keep the butter from melting.
🔄 Substitutions and Variations
- Self-Rising Flour - instead of all purpose. You'll need to omit the baking powder.
- Cold Buttermilk - instead of milk or add a splash of white vinegar to the milk for the same tart effect.
- Baking Soda - some people like to add - although I find it unnecessary if you have baking powder and enough cold butter, cut into the dough.
- Strawberry Jam - or other jam/preserve - offer this during breakfast.
- Honey Butter - try brushing with honey butter.
❤ Sharing is Caring - Like Our Facebook Page ❤
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
All that's needed in this recipe is a heavy large baking sheet, biscuit cutters (or pastry cutter) and baking sheets.
Some people use a pastry blender or a food processor. I don't recommend it as you don't want to over-mix the dough. For tender biscuits you want to work the dough as little as possible.
I have some affiliate links in the recipe card below.
📘 Related Recipes
Once the biscuits have cooled completely store in an airtight container at room temperature for up to 3 days.
These old fashioned southern biscuits do actually freeze well. Wrap in plastic wrap and store in a freezer safe container for up to 6 months.
Expert Tip: If you plan on making a lot of homemade biscuits the dough actually freezes well. Make a large batch and freeze the dough.
A southern biscuit typically has a low protein and gluten content which makes it less dense. The use of White Lily Flour really makes them best.
If you have access to, a European butter has a higher fat content and so makes for deliciously buttery biscuits.
That's perfect. Those little pieces of butter will create a steam that will make the biscuits rise to perfection.
The consistency of this biscuit is more like a fluffy texture although it does have a large number of flaky layers, to be considered flaky biscuits.
If you’ve tried this Old Fashioned Southern Biscuits Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
- 6 Tablespoons Butter, unsalted, frozen
- 2 Cups All Purpose Flour
- 1 Tablespoon Baking Powder
- 1 Tablespoon Sugar
- 1 teaspoon Salt
- ¾ Cup Milk, cold
- Place a stick of butter into the freezer for 30 minutes before starting.
- Preheat the oven to 425°F.
- Place the flour, baking powder, sugar and salt into a medium mixing bowl and mix together with a whisk.
- Take the butter out of the freezer and using a grater, grate the butter into the flour mixture. Stirring a little in-between so that the butter doesn't stick together.
- Pour the milk into the flour mixture and stir with a spoon.
- When the dough mixture has come together somewhat (the dough will be very sticky) turn out onto a lightly floured surface and using your floured hands shape into a rectangle. Pushing down, to about a 1" thickness.
- Reach over and take one side of the rectangle and fold it over to the other corners. Push down again and create another rectangle.
- Using a long sharp knife cut the rectangle in half in the opposite direction then place one half on top of the other half.
- Repeat the above steps 2 more times.
- Using a 2-½" cookie cutter or biscuit cutter cut down into the dough (do not twist the cookie cutter, just pull straight back up and out.
- Place the biscuit onto a prepared cookie sheet and cut out more biscuits. You might be able to make about 4 or 5 biscuits but then you'll have to try to mold together another using the off-cuts.
- Bake the biscuits in the oven for 12 minutes (or until a light golden brown). Then remove and brush with melted salted butter.
When I'm working with any pastry or dough I like to try to keep my hands cold. Run your hands under cold water for a little while to cool them down. The reason I do this is the colder the butter stays in the dough, the better the biscuits will be.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 278Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 33mgSodium 613mgCarbohydrates 36gFiber 1gSugar 4gProtein 5g