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Home » Side Dishes / Appetizers » Breads » Easy Homemade Biscuits (Southern Style)

Easy Homemade Biscuits (Southern Style)

Published: Mar 14, 2019 · Modified: Mar 26, 2023 by Sally 162 Comments

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This post may contain affiliate links. Please read my disclosure policy.

My easy homemade biscuits recipe (Southern style, of course!) is simple and quick to put together, and it's gotten rave reviews all over! I think you'll find them simple, fluffy, and delicious!

Butter biscuits with extra butter - Southern style

Great all by themselves. Or add jam, honey, or molasses.

Or you can make them into a breakfast sandwich with ham, egg, and cheese ... or just scarf them down fresh and hot out of the oven 😉

These biscuits are also perfect with chili or soup or as your go-to easy side bread for regular or special meals.

Crisp and flaky on the outside, soft and tender on the inside - can't you just taste them now!

Make them today - your family will thank you over and over again (and beg for more after they're all gone ...)

BTW, this recipe was handed down to me by my mom - a fabulous Southern cook.

She taught me a lot of what I know about good, down-home soul food - food that not only feeds the body but also the soul.

What You'll Need

2 cups all-purpose flour (if using self-rising flour, omit baking powder and salt)

1 tablespoon baking powder (leave out if using self-rising flour)

½ teaspoon salt (leave out if using self-rising flour)

½ cup butter, salted, cut in small pieces (if using unsalted, add ¼ teaspoon more salt than above)

1 cup milk (regular or buttermilk)

Butter in bowl with flour and salt - making biscuits

Because I'm not a fan of Crisco - it's highly processed, for one thing - I use butter in these biscuits.

And butter just tastes better and is actually better for you. Anything that's less processed will be better for you.

Keep in mind that you don't need to be afraid of fat (even in a Southern biscuits recipe). Truth be told, we need a certain level of healthy fats for digestion, joint health, and a host of other bodily functions!

I like to soften my butter in advance. This means leaving it out on the counter for an hour or two when I plan to make biscuits.

Note that you don't want melted butter - you just want it softened so it's easier to handle and mix together with your dry ingredients.

Once you're ready to make these easy homemade biscuits, you will cut the butter into small pieces into your large bowl (as in the above picture).

Making biscuits - mixing butter, salt, and flour in white bowl

I like to mix all of it together with my bare hands, as I just feel like I get all of it mixed better and can tell how evenly the ingredients are distributed.

Make sure the dry ingredients, specifically the salt and baking powder, are well incorporated into the flour so you don't have patches of saltiness in your biscuits.

Many recipes will tell you to mix the dry ingredients separate before adding any liquids, which is a great idea. (I just don't always do this ;-))

After the dry ingredients are well blended, you will pour in the milk and combine with a wooden spoon until well incorporated. Take care not to over mix, as the biscuits could turn out tough.

Turn out onto a floured surface and roll out dough to about ¾ inch thick. 

Note that it helps to flour your hands before you handle the dough. This way you don't add unnecessary flour, but it's easier to handle.

I like to pour out a small pile of flour on the counter nearby so I have easy access to more flour for my hands, the rolling pin, or the cutter.

After rolling out, you will cut out the biscuits with a biscuit cutter or cookie cutter.

Note that I actually used a glass, so you can really just use anything that's round and the size you want the biscuits to be.

Rolling out and cutting butter biscuits before cooking

Add each biscuit to an un-greased cookie sheet or iron skillet. For a higher rise during baking, make sure that the biscuits touch each other.

These butter biscuits are so simple and use readily-available ingredients. You'll have a batch whipped up in no time flat!

I like to serve them warm with more butter and possibly jam or honey.

And they are also perfect paired with your favorite soup for dipping, or you can serve them open-faced with gravy. Also delicious made into a breakfast sandwich with eggs, bacon, or sausage (or all three!).

I hope you love these easy homemade biscuits as much as my family and I do! Let me know in the comments below.

Makes 7-8 Southern biscuits that are about 3 inches across.

Extra Tips For Easy Homemade Biscuits

If using self-rising flour, leave out the salt and baking powder (self-rising already has this included).

When using unsalted butter, add ¼ teaspoon more salt per stick of butter (or ½ cup)

If using self-rising flour and unsalted butter, leave out the baking powder and add just ¼ teaspoon salt to your mix.

As oven temperature settings vary, you may have to cook them for a longer (or shorter) time.

Just keep an eye on them the first time you make them and make a note of how long they take with your oven.

Make sure to preheat your oven before baking the biscuits (as this will affect how they turn out).

I love my Lodge Cast Iron skillet (shown below) - you can purchase one on Amazon here.

Southern Butter Biscuits

More Tips & FAQs

Why is my dough "sticky?"

The dough is supposed to be a bit sticky and hard to handle – this makes for softer biscuits. It shouldn’t be “wet,” but it will be “sticky.”

Therefore, you should flour your hands before handling the sticky dough, and make sure to add the dough to a floured surface.

You want it to be as sticky as possible while still being able to handle it – this makes for softer biscuits (as above).

Why is my dough so wet? I had to add extra flour.

It may be that you are not packing your flour like I do. I basically pack my flour before adding – scooping out the flour with the dry measuring cup in the flour bag and leveling on the side before adding to the bowl.

If you are adding your flour gently to your measuring cup or sifting, you will end up with less flour (which could definitely cause a problem with dough being too wet).

Other easy homemade biscuits to love:

I believe you'll also love my Cheddar Biscuit Recipe and my Blueberry Biscuits.

And my most recent Ranch Cheddar Bacon Biscuit recipe. Give them a try!

Soups you may love to serve your biscuits with:

Ham & Bean Crockpot Soup

Chicken & Wild Rice Soup

Corn Potato Chowder

Crock Pot Potato Soup

Easy Beef Stew Slow Cooker Recipe

Slow Cooked Chicken and Corn Soup

Zucchini Potato Soup with Bacon

Butter biscuits with extra butter - Southern style
Print Recipe
4.70 from 134 votes

Southern Butter Biscuits

This Southern butter biscuits recipe was handed down to me by my mom. Great all by themselves with extra butter or with jam, honey, molasses, or gravy.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Bread
Cuisine: American
Servings: 4 servings
Calories: 470kcal
Author: Savory With Soul

Ingredients

  • 2 cups all-purpose flour , packed (if using self-rising flour, omit baking powder and salt)
  • 1 tablespoon baking powder (leave out if using self-rising flour)
  • ½ teaspoon salt (leave out if using self-rising flour)
  • ½ cup butter, salted, cut in small pieces (if using unsalted, add ¼ teaspoon more salt than above)
  • 1 cup milk (regular or buttermilk)

Instructions

  • Preheat oven to 400 F.
  • In a large mixing bowl, combine flour, baking powder, and salt.  Add butter in smallish pieces. 
  • With your hands (or a pastry blender), combine flour mixture and butter until butter is pea sized and mixture is crumbly.
  • Pour in milk and combine with a wooden spoon until well incorporated, taking care not to over mix.
  • Turn out onto a floured surface and roll out dough to about ¾ inch thick. 
  • Cut out biscuits with biscuit cutter or cookie cutter. Add each to ungreased cookie sheet or iron skillet. Make sure that biscuits touch for higher rise during baking.
  • Bake for 10 minutes or until browned.

Video

Notes

  1.  Dough shouldn’t be “wet,” but it will be “sticky.” You should flour your hands before handling the sticky dough (as above), and make sure to add the dough to a floured surface. You want it to be as sticky as possible while still being able to handle it – this makes for softer biscuits.
  2. Pack the flour before adding – scooping out the flour with the dry measuring cup in the flour bag and leveling on the side before adding to the bowl.  If you add the flour gently to your measuring cup or sifting, you will end up with less flour (which could definitely cause a problem with dough being too wet).

Nutrition

Calories: 470kcal | Carbohydrates: 51g | Protein: 9g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 67mg | Sodium: 1129mg | Potassium: 147mg | Fiber: 2g | Sugar: 3g | Vitamin A: 808IU | Calcium: 261mg | Iron: 3mg

Don't Forget to Pin For Later!

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Reader Interactions

Comments

  1. Julie

    September 24, 2019 at 1:25 am

    5 stars
    This looks like a good and easy recipe! Would non-dairy milk work for this recipe? And do you have to cut the dough out in the circular shape (like in the picture) or can you roll them into balls?

    Thanks for sharing!

    Reply
    • Sally

      September 24, 2019 at 10:19 pm

      5 stars
      Thanks for stopping by and commenting Julie! I'm not sure about using non-dairy milk, but you could certainly give it a try. You don't have to cut them out. I've made them as drop biscuits before as well. Simply get a small blob in your hands and drop them on the pan.

      Reply
      • Melanie

        April 16, 2022 at 12:47 pm

        Julie, I think the fat content in the milk may have some effect on the texture of the biscuits. We had a dairy and my grandma would use the cream or buttermilk to make her biscuits. Nut milks do have some natural fat content ...not sure about other sources for milk substitutes. Can't hurt to try!

        Reply
    • Katie

      March 25, 2020 at 9:14 pm

      I make biscuits from scratch using almond milk all the time and they always turn out! I even make buttermilk if needed by adding 1tbsp lemon juice to 1cup almond milk

      Reply
      • Steph

        May 25, 2020 at 3:01 pm

        5 stars
        Hi! I made these with White Lily flour which my Mom brought me from Alabama. They were so good!!! My grandmother never rolled her biscuits out. She just formed them with her hands. Make sure to flour your hands good, I would try to tell you how to do this, but i am not sure i can describe. It's a light touch using the side of your palm, turning and patting it in the middle. They dont turn out pretty, but as my Mom used to say you can't taste pretty!

        Reply
        • Sally

          May 25, 2020 at 10:57 pm

          Thanks Steph! I agree - you can't taste pretty! I'm familiar with the forming-with-the-hands method - definitely a good option for these. Thanks for stopping by and letting me know how yours turned out!

          Reply
          • Maria Juarez

            October 03, 2021 at 1:04 pm

            5 stars
            I woke up wanting some good hot biscuits. Your recipe was just what I needed to make some great biscuits. They were perfect!

          • Sally

            October 03, 2021 at 10:26 pm

            That's awesome, Maria! Thanks for letting me know!

      • Angel

        March 02, 2022 at 4:06 pm

        4 stars
        When you leave the butter out to soften, it's kind of hard to cut it into the flour, right? Thanks so much for mentioning "the dough will be sticky"! I've tried these kinds before and added flour until they're not sticky and they were too hard. Now I know why. Thank you!!

        Reply
    • Bb

      April 08, 2022 at 6:16 am

      5 stars
      These biscuits have turned out beautifully every single time until tonight. I tried using a lighter flour because I read that it would make the biscuits even fluffier. My dough was wet! I added more flour and still had a sticky mess. The biscuits were pale and not as good. I’m sticking with all purpose flour. Does different flour usually cause issues or maybe I didn’t measure as well as your notes indicate. I’ve added this to my favorites. Thanks!

      Reply
      • Sally

        April 09, 2022 at 10:39 pm

        A lighter flour may make a difference, and you may need more of it. I'm not sure, as I'm not a true "baker," and I typically just use the same type flour each time (just ordinary all-purpose flour).

        Reply
  2. SK

    March 21, 2020 at 3:37 am

    5 stars
    Is the calorie and carb number for all four or just one ? Thanks

    Reply
    • Sally

      March 21, 2020 at 4:07 am

      Just the one serving - not all four.

      Reply
  3. Gooch

    March 21, 2020 at 3:44 pm

    5 stars
    Just made these biscuits. I absolutely love the texture and taste. Thanks for sharing.

    Reply
    • Sally

      March 21, 2020 at 4:32 pm

      Glad you loved them, Carolyn! Thanks for letting me know!

      Reply
  4. ann cooney

    March 22, 2020 at 4:03 pm

    4 stars
    This recipe sounds great but it has a bit of a salt overage for me. Might the salt be halved and herbs added for flavor?

    Reply
    • Sally

      March 22, 2020 at 4:38 pm

      Ann - The salt level has been perfect for us for years (& we don't eat a ton of salt), but you can easily reduce it by half - won't affect how the biscuits turn out. Let me know how they turn out for you. Thanks for stopping by!

      Reply
      • Rhonda

        October 07, 2020 at 6:48 pm

        They need more then 10 min in a gas oven or no

        Reply
        • Sally

          October 07, 2020 at 9:02 pm

          I'm not sure, Rhonda, as my oven is electric. Many have said that they have had to cook them a bit longer in their own ovens, so just try it for 10 and let it go longer if needed. Let me know!

          Reply
        • Heather

          September 06, 2021 at 2:47 am

          5 stars
          Hi Rhonda - I have found with my gas oven to use the "Convection Bake" option due to the high humidity in the summer months. However if that is not an option I did bake between 3-5 minutes longer on "Bake" to make sure the center was not doughy. Also placing my baking sheet near the bottom on the oven assisted with heat being distributed evenly. My science brain of a husband suggested it and so far it has assisted with better breads and biscuits outcome.

          Reply
  5. Rachael

    March 22, 2020 at 4:59 pm

    Salted or unsalted butter? We’re making these today to go with our brisket. Kids are going to each make their own recipe.

    Reply
    • Sally

      March 22, 2020 at 7:24 pm

      Rachael - I always use salted butter myself, so salted for these. Thanks for your question! I'll update the recipe card to clarify. Let me know how yours turn out!

      Reply
      • Rachael Gillis

        March 23, 2020 at 2:51 am

        5 stars
        They were PERFECT! I used unsalted since I was unsure and they were great. I used my mill to grind soft white wheat for these. My entire family loved them! This will be my go to recipe for biscuit from now on! Thank you so much!

        Reply
        • Sally

          March 23, 2020 at 5:23 am

          Rachael - Thank you so much for letting me know how much your family loved these biscuits - makes me happy! Blessings to you and yours!

          Reply
  6. Barb

    March 23, 2020 at 6:59 pm

    Can I use self rising flour and omit the baking powder?

    Reply
    • Sally

      March 23, 2020 at 7:44 pm

      Thanks for your question, Barb! If you use self-rising flour, you'll need to omit both the baking powder and the salt in the recipe, as self-rising flour includes both. Let me know how they turn out!

      Reply
  7. Becky

    March 23, 2020 at 7:10 pm

    C a n you use unsalted butter?

    Reply
    • Sally

      March 23, 2020 at 7:43 pm

      Yes, Becky, but you will want to add more salt to the recipe - an extra 1/4 teaspoon (I'll add that to the instructions). Thanks for your question! Let me know how they turn out for you!

      Reply
  8. Reina

    March 24, 2020 at 2:36 pm

    Could I use coconut milk, canned, instead of regular milk?

    Reply
    • Sally

      March 24, 2020 at 5:22 pm

      That should work, Reina, although I've never cooked with coconut milk. Give it a try and let me know how they turn out.

      Reply
  9. Reina Vipond

    March 24, 2020 at 5:39 pm

    Hi Sally. I did make a batch with 1/2 - 2% milk & 1/2 coconut milk. I found the batter was very wet, I had to add flour and I had to cook it for 14 minutes. Very bland so I might add chives & shredded cheese next time.

    Reply
    • Sally

      March 24, 2020 at 10:51 pm

      Reina - Maybe they were bland due to the lower fat content of your milk. I use full-fat milk in ours. Another thing to note is that the batter should be more wet than what you would experience with other bread doughs. You don't want it to be dry, as the biscuits won't be as tasty and tender. Hope that helps!

      Reply
    • Danielle Adcock-Clarady

      March 05, 2022 at 7:28 pm

      5 stars
      I made this recipe this morning and they were sooo good! Thank you Sally!
      Reina, I did the same thing, used 2% milk and I experienced the same. The dough was so wet it wouldn’t hold shape so I had to add a bit more flour and they took longer to bake. Next time I might try butter milk.

      Reply
      • Sally

        March 06, 2022 at 1:44 am

        Awesome Danielle! Thanks for letting me know!

        Reply
  10. Amy

    March 27, 2020 at 12:10 am

    5 stars
    I made a batch of these biscuits yesterday before dinner and have to say, they are so good! This recipe is as easy as it sounds, even people who don't know how to cook well can make these. I like buttermilk biscuits but they are a bit on the dry side. However these are reminiscent of buttermilk biscuits but better.

    Reply
    • Sally

      March 27, 2020 at 1:38 am

      Thank you, Amy! So glad they turned out great for you!

      Reply
  11. dm

    April 01, 2020 at 2:28 pm

    5 stars
    Thank you for sharing this recipe! They turned out perfectly. I shared the recipe with my daughter & she loved them as well. ❣️

    Reply
    • Sally

      April 01, 2020 at 9:09 pm

      Thank you so much for letting me know!

      Reply
    • Patty

      January 09, 2021 at 6:10 pm

      5 stars
      I LOVE this simple recipe! My biscuits turned out buttery delicious!

      Reply
      • Sally

        January 09, 2021 at 7:34 pm

        Patty - I'm so happy to hear that! Thanks for letting me know!

        Reply
  12. Jennifer Bratton

    April 02, 2020 at 3:49 am

    5 stars
    I made a batch of these using gluten free flour and they were amazing. My whole family enjoyed them. But I think I loved them more than anyone else. This was the first time in over seven years that I have had a biscuit and these made up for that length of time.

    Reply
    • Sally

      April 02, 2020 at 8:05 pm

      So glad, Jennifer! Thanks for letting me know!

      Reply
    • Staci

      May 27, 2020 at 12:14 am

      Would love to know what brand of gluten free flour you used. 😊

      Reply
  13. Maggie

    April 02, 2020 at 2:12 pm

    5 stars
    I had to keep mine in for 20 mins. But they turned out amazing.

    Reply
    • Sally

      April 02, 2020 at 8:06 pm

      Ovens can vary, Maggie - glad yours turned out amazing!

      Reply
  14. Marla

    April 02, 2020 at 6:38 pm

    How many biscuits does this recipe make?

    Reply
    • Sally

      April 02, 2020 at 8:07 pm

      Marla - 7-9 biscuits - more if you make them smaller. Mine were about 3 inches across and made 7 biscuits. Thanks for your question! I will clarify above.

      Reply
  15. rhaminligon

    April 04, 2020 at 4:08 am

    Do you think I can use fat free half and half? i’m not a baker, and I don’t know if the lack of fat will make a difference in the taste or texture of the biscuit. Like most people I’m trying to avoid going out to the grocery store and that’s all I have right now

    Reply
    • Sally

      April 04, 2020 at 6:19 pm

      That should be okay as long as you have real butter. The fat does make a difference, though. Let me know how yours turn out!

      Reply
      • RHAMIN LIGON

        April 06, 2020 at 5:20 am

        They turned out pretty well! They weren't as light and fluffy as I was hoping (more crumbly like a scone) but they weren't at all dense or heavy. I wonder if you let your milk come to room temperature (like you do with cakes) or use cold milk (like with pie crust), or if it makes any difference with biscuits. Will definitely try again. BTW, They also reheat very well the next day!

        Reply
        • Sally

          April 06, 2020 at 5:51 pm

          Thanks for reporting back!

          Reply
          • Laura

            April 09, 2020 at 6:34 am

            You mentioned using either milk or buttermilk. Do you have a preference and does it change the texture or the height of the biscuits?

          • Sally

            April 09, 2020 at 10:17 pm

            Laura - I usually just use regular milk. The buttermilk can add a bit of "lift" and also a bit of flavor, but I don't personally see much difference. If you don't have buttermilk, you can create it by adding a teaspoon of vinegar to your milk while mixing the other ingredients. It will get curdled and lumpy. Let me know if you try both and what your outcome is. Thanks!

  16. Melanie

    April 06, 2020 at 2:16 am

    5 stars
    Fantastic! Will never buy another canned biscuit again. Tastes like my grandmother used to make.
    Thank you!

    Reply
    • Sally

      April 06, 2020 at 4:19 am

      So glad Melanie!

      Reply
  17. Rei

    April 09, 2020 at 11:40 am

    In New Zealand these are called scones. Why is it that Americans never seem to make anything from scratch? Everything they cook comes from a can or is pre made.

    Reply
    • Sally

      April 09, 2020 at 11:11 pm

      Rei - You can call them what you like, but it's natural that we will have different names for things in different cultures. It seems that a number of people in other cultures want to correct my term "biscuits." We call them biscuits here, so I call them what I call them. And your comment "that Americans never seem to make anything from scratch" is grossly inaccurate and biased. Please try not to lump us all in the same basket, and I'll try to do the same for Kiwis and other folks from differing cultures. Have a nice day and try not to worry too much about what others call things - life is too short!

      Reply
      • Rachel

        June 11, 2020 at 7:58 pm

        Great answer Sally! I try to make as much as possible from scratch. Can’t wait to try these. 💕

        Reply
        • Sally

          June 26, 2020 at 6:45 pm

          Rachel - I hope you love them! Let me know!

          Reply
  18. Melissa

    April 09, 2020 at 4:05 pm

    Have you ever prepared the dough and placed the cut out biscuits in the freezer for later use? We are often looking for quick dinner items and would love to have these to be ready to pop into the oven.

    Reply
    • Sally

      April 09, 2020 at 10:18 pm

      Melissa - I haven't tried freezing the dough. It may affect how well they rise, but you could certainly try it. Let me know if you do! Thanks!

      Reply
  19. Martha Glass

    April 09, 2020 at 10:30 pm

    5 stars
    I made these for my family of 6 and they turned out AWESOME!!!! So buttery and delicious the whole family loved them. I baked them in my cast iron skillet so they were all packed in there and they baked beautifully. Thank you for sharing. 🙂

    Reply
    • Sally

      April 09, 2020 at 11:20 pm

      Thank you, Martha! So happy they turned out well for you and your family loved them!

      Reply
  20. Alice Staves

    April 14, 2020 at 2:15 am

    I tried the biscuits using buttermilk for supper tonight. They turned out just close to perfect. Thanks so much for the recipe.

    Reply
    • Sally

      April 14, 2020 at 6:02 pm

      Thank you Alice for letting me know!

      Reply
  21. Rosanna

    April 27, 2020 at 8:44 pm

    Is it possible to freeze them? If so, what directions do you suggest to warm them up?

    Reply
    • Sally

      April 27, 2020 at 9:13 pm

      Thanks for your question, Rosanna! I have never frozen them, so I honestly don't know. Freezing may affect how well they rise. If you decide to try it, I would freeze them before cooking by placing them single layer in a freezer bag or container (or you could place wax paper between the levels). Then let them defrost for 30 minutes to one hour before cooking normally. Alternately, you could freeze them after cooking - this may be the best way to assure that they rise properly. Then simply defrost for 30 minutes or so and reheat on 350 until warmed. Hope that helps - let me know if you try freezing them!

      Reply
  22. Susan Czechowicz

    April 28, 2020 at 1:20 am

    5 stars
    I have been trying to find a good biscuit recipe for over 20 years, more like 35. Man alive! They were fast to mix and they actually turned out for once. I super love the crunchy bottom. In fact
    I have never taken a cookie sheet out of the oven that was dripping with butter. Heaven. I can not wait to try your other recipes! Thank you, thank you, thank you.

    Reply
    • Sally

      April 28, 2020 at 1:25 am

      So happy to hear, Susan! Thanks for letting me know!

      Reply
  23. Maggie

    April 28, 2020 at 4:04 pm

    These look so delicious! For the calorie count, is it 470 calories per biscuit?? Or is that the overall calories of the 4 servings?

    Reply
    • Sally

      April 28, 2020 at 6:14 pm

      Thanks for your question, Maggie. The calorie count is per serving. So, this would be one-fourth of the recipe. If you have 8 biscuits, it would be the calorie count for 2 biscuits.

      Reply
  24. Lisa

    May 09, 2020 at 7:24 pm

    5 stars
    Made these biscuits just the way you said except I had to bake them for 30 min. They were spectacular.

    Reply
    • Sally

      May 09, 2020 at 8:13 pm

      So glad they turned out well for you, Lisa! Thanks for letting me know! (oven times can vary)

      Reply
  25. Andrea

    May 22, 2020 at 6:26 pm

    Question.... do you preheat your cast iron skillet if that's your choice for baking vs. a cookie sheet?

    Reply
    • Sally

      May 22, 2020 at 7:21 pm

      Thanks for your question, Andrea! No, I don't preheat my cast iron for the biscuits.

      Reply
  26. Mary

    May 26, 2020 at 1:55 pm

    5 stars
    These biscuits are perfect. I have many biscuit recipes but this one is my favorite. Thanks for sharing!

    Reply
    • Sally

      May 26, 2020 at 5:08 pm

      So glad to hear, Mary!

      Reply
  27. Willadale

    June 06, 2020 at 5:33 am

    Have you ever used sour cream in place of the buttermilk?

    Can't wait to make these!

    Reply
    • Sally

      June 06, 2020 at 7:42 pm

      Thanks for your question, Willadale! I have not used sour cream, but I think it would work nicely as long as you add more liquid as well - perhaps a bit of milk. But as far as flavor, I think they would be delish! Let me know how they turn out!

      Reply
  28. Pat

    June 08, 2020 at 12:16 am

    I made these today and they tasted wonderful. I was wondering what I needed to do to make them fluffier?

    Reply
    • Sally

      June 10, 2020 at 2:31 am

      Pat - Thanks for your question! Glad you liked the biscuits! If yours didn't turn out as fluffy as you want, you can always use buttermilk instead of regular milk. This can help with the rise. Also beneficial can be to move the biscuits very close together, which tends to cause them to rise higher. Hope that helps!

      Reply
  29. Julia

    June 12, 2020 at 5:13 pm

    Can I freeze these?

    Reply
    • Sally

      June 14, 2020 at 1:35 am

      Thanks for your question, Julia! I have never frozen them - either cooked or uncooked. If it was me, I would freeze them after baking and cooling and then defrosting and heating them up. Not sure they would rise properly if freezing the dough. Let me know if you try it!

      Reply
  30. Mandy

    June 14, 2020 at 3:37 pm

    5 stars
    I made these this morning for the first time. It is actually the first time I made biscuits! I made homemade jam the other day so I decided to concur my fears and give these a try. I am so happy I did...absolutely delicious! Thanks for sharing!

    Reply
    • Sally

      June 15, 2020 at 12:44 am

      Awesome Mandy! Thanks for letting me know!

      Reply
  31. Virgie

    June 26, 2020 at 10:14 am

    5 stars
    My new go to recipe. These are great and so easy. I grate the butter & stir it in so I don't have to cut it in. Nice, tender biscuits!

    Reply
    • Sally

      June 26, 2020 at 6:35 pm

      Thanks Virgie! Glad you found them easy and delicious!

      Reply
  32. Wanda

    July 04, 2020 at 5:29 pm

    1 star
    This recipe is off,the dough was too sticky I had to add more flour so I had to mix it more which then resulted in the biscuits to come out hard

    Reply
    • Sally

      July 07, 2020 at 12:53 am

      Wanda - I'm sorry your biscuits didn't turn out. This recipe has been used successfully for decades by my mom and me (and others have had great success as well, as indicated here in the comments as well as on Pinterest). First of all, the dough is supposed to be a bit sticky and hard to handle - it helps to flour your hands. I should mention that in the instructions. Also, it may be that you are not packing your flour like I do. I didn't mention that in the instructions, so that's on me. I basically pack my flour before adding - scooping out the flour with the dry measuring cup in the flour bag and leveling on the side before adding to the bowl. If you are adding your flour gently to your measuring cup or sifting, you will end up with less flour (which could definitely cause a problem). I need to add this to the instructions or FAQs, as this could be why some are ending up with wet dough. It shouldn't be "wet," but it will be "sticky." You should flour your hands before handling the sticky dough (as above), and make sure to add the dough to a floured surface. You want it to be as sticky as possible while still being able to handle it - this makes for softer biscuits. Hope that helps! Will make changes in the instructions above.

      Reply
  33. Jan Martin

    July 22, 2020 at 2:52 pm

    This has been the way I make biscuits for years. They always come out perfect.

    Reply
    • Sally

      July 22, 2020 at 5:11 pm

      Glad to hear it, Jan! Thanks for stopping by!

      Reply
  34. Alicia

    August 05, 2020 at 9:25 pm

    Made these using and almond milk (same amount) the mixture was so wet all it did was stick to my hands. Could not even work with the dough, even after adding more flour. So they became drop biscuits.

    Reply
    • Sally

      August 05, 2020 at 11:59 pm

      Sorry to hear that, Alicia. Perhaps you didn't pack your flour the way I do. Thank you for your input!

      Reply
  35. Kim

    September 12, 2020 at 10:33 pm

    So this recipe only makes 4 biscuits?

    Reply
    • Sally

      September 14, 2020 at 4:37 am

      Thanks for your question, Kim. This recipe makes 4 servings - not 4 biscuits. Note that in the write-up above (right above the heading "Extra Tips for Making These Biscuits") I stated "Makes 7-8 biscuits that are about 3 inches across." I'm imagining that each person would want more than one. Enjoy!

      Reply
  36. Kathleen

    September 13, 2020 at 10:54 pm

    Hi Sally, I can’t wait to make these, but I was wondering if I can use heavy cream. I have 2 types of milk in my house. 2% or heavy cream. I’d hate to use 2%, I don’t like it and I prefer whole milk but can never use it before it goes bad. My husband is the 2% person in the house. I use heavy cream for cooking with. Thank you 😊

    Reply
    • Sally

      September 14, 2020 at 4:41 am

      Thanks for your question, Kathleen. You can certainly use heavy cream, and I'm sure they would be delicious! However, you could also consider using half cream and half 2% in order to save money. This would probably be close to whole milk. Either way, let me know how yours turn out! Glad you stopped by!

      Reply
  37. Judy Johnson

    September 21, 2020 at 12:24 pm

    These turned out totally awesome!!! I have tried making tea biscuits many times and always I was so disappointed in the end result. I followed the recipe exactly and made only 6 so they required a total of 20 minutes to cook instead of the suggested 10. Lovely - thank you!!!

    Reply
    • Sally

      September 22, 2020 at 1:06 am

      So happy to hear your feedback, Judy! Thank you for letting me know!

      Reply
  38. Kelli Duncan

    September 21, 2020 at 11:39 pm

    Melt in your mouth! Easy! Buttery awesome!
    Thank you
    Kelli

    Reply
    • Sally

      September 22, 2020 at 1:04 am

      That's great, Kelli! Thanks for letting me know!

      Reply
  39. coby

    October 02, 2020 at 1:30 pm

    these are not kneaded, correct?

    Reply
    • Sally

      October 02, 2020 at 11:53 pm

      Correct! You actually don't want to handle them too much, as it could make them tough. Mix just until all ingredients are incorporated.

      Reply
  40. Karin

    October 03, 2020 at 4:08 am

    Can these be used for chicken and biscuits?

    Reply
    • Sally

      October 03, 2020 at 10:34 pm

      Absolutely! You can use them with anything you like inside - chicken, sausage, bacon, eggs, jam - anything you can dream up. Thanks for your question, Karin ... I hope you enjoy them!

      Reply
  41. Jami

    October 06, 2020 at 2:31 pm

    Hello! I made these biscuits over the weekend and they turned out great. However, they didn’t rise much. I used a cast iron pan and crowded them in to help them rise. The only thing I did differently was use cold butter. Any tips?

    Thank you!

    Reply
    • Sally

      October 06, 2020 at 8:11 pm

      Thanks for your question, Jami. Perhaps you rolled the dough too thin or worked the dough too much? The cold butter may have been a hindrance, but I have gotten feedback from those who used it with good success. Those who used cold butter grated it in. Let me know what you figure out.

      Reply
  42. Sophie

    October 19, 2020 at 3:25 pm

    5 stars
    Just made these biscuits and they are delicious and so fluffy! I freeze and then use the small grater side to add the butter and it’s much easier when blending with the flour. I used my cast iron skillet and made extra big ones so I only had 5 and it took an additional 10 min or so. I’m a butter-before-putting-in-the-oven kind of girl, so i covered then well in melted butter. They are beautiful and it was so easy. Thanks!

    Reply
    • Sally

      October 20, 2020 at 12:31 am

      So happy - thanks for letting me know, Sophie!

      Reply
  43. Martha Kaye

    November 06, 2020 at 12:19 am

    5 stars
    I made these biscuits for supper tonight. They were utterly delicious—melt in your mouth! The recipe was super easy and quick to put together. I used the hint to soften my butter a little. For the scraps, I flattened out a rectangle, sprinkled it with butter, cinnamon, and sugar. Then I rolled it up, sliced it, and placed the circles sliced side down in a skillet and baked alongside the biscuits. My mom would do this. It brought back happy memories.

    Reply
    • Sally

      November 06, 2020 at 3:52 am

      Thanks Martha! Glad you enjoyed them! Thank you for sharing your happy memories!

      Reply
  44. Kathy

    November 15, 2020 at 3:19 pm

    This is a great biscuit!
    But @ 400 degrees, I bake for 20 minutes. What would be a safe higher temperature to cook less time?

    Reply
    • Sally

      November 16, 2020 at 3:46 am

      Kathy - many others have voiced needing a longer cook time. I'm not sure how to increase the temperature to make the cook time shorter. Thanks for your feedback.

      Reply
  45. cATHIE

    December 12, 2020 at 9:44 pm

    5 stars
    Since someone commented that these were a little dry, I added 1 tbsp of extra butter to mine and 1 tbsp extra buttermilk. I cut them out and put them on parchment paper as I hate the clean-up mess. AWESOME, BLOSSUM!!

    Reply
    • Sally

      December 13, 2020 at 12:58 am

      Glad to hear yours turned out Awesome, Cathie! Thanks for letting me know!

      Reply
  46. Elva the Baker

    December 19, 2020 at 5:29 pm

    I just made this recipe! I modified it just a bit by cooking them on a cast iron skillet and at 425 degrees for about 13 minutes. They were delicious!!!

    Reply
    • Sally

      December 19, 2020 at 10:11 pm

      Awesome, Elva! Thanks for letting me know!

      Reply
  47. Laurel Wollweber

    January 01, 2021 at 2:24 am

    5 stars
    Sally, I had to comment on your biscuit recipe. When I was a little girl in So. California, our neighbor was from the south and practically every day made biscuits for her family and would graciously share. When I made your recipe tonight, the biscuits brought back the memory of my neighbor! They were delicious and my husband said they were the best he has ever had! Obviously I will be making them whenever biscuits are on the menu!

    Read many of the responses you received and just want to comment that I make a lot of my meals “ from scratch”. Funny what people think about Americans.

    Again, thank you for sharing your recipe. Tomorrow morning they will be served with eggs and bacon, which I will make from scratch! 😂

    Reply
    • Sally

      January 01, 2021 at 6:07 am

      Thank you, Laurel!

      Reply
  48. Heather

    January 14, 2021 at 12:36 am

    I’ve been making biscuits for years...these are delicious!

    Reply
    • Sally

      January 14, 2021 at 1:07 am

      That's awesome, Heather! Thanks for your feedback!

      Reply
  49. Sheri Bobd

    February 06, 2021 at 8:19 pm

    5 stars
    These are easy, and taste great.
    One simple thing I do is grate the butter, that way I am not messing with the dough for very long. Keeps them very tender.
    Love this recipe.
    Thank you.

    Reply
    • Sally

      February 07, 2021 at 10:13 pm

      Thank you, Sheri!

      Reply
  50. Craig

    February 21, 2021 at 2:10 pm

    Hi Sally,
    I see some people having to add a little more flour. That’s because you are teaching a bad habit when packing the flour when all chefs know to scoop the flour into the cup and level off the top. Instead of telling people to pack the flour, take your method (only for you) and measure it. This way people can get the exact amount that you use by weight. I was a bit skeptical with the amount of butter at first until I tasted them. They were a big hit!! I made one batch with milk and another with buttermilk. Both came out great!! Another tip if I may. I use an external oven thermometer because ovens never preheat accurately. Just hang on the oven shelf and when “it” hits 400 put them in and start the time. I also had to bake 10 min rotate and put in another 10. Thanks!! 😊👨🏻‍🍳

    Reply
    • Sally

      February 22, 2021 at 12:27 am

      Thank you, Craig, for your constructive critique. You're right - I have had this bad habit forever - probably got it from my mom. I agree that I should do as you mentioned in order to get a more accurate measurement for the flour. I am not a baker - more of a cook - so baked goods are not my specialty. I appreciate you taking the time to provide detailed feedback. Always appreciated!

      Reply
      • Craig

        February 22, 2021 at 4:46 am

        P.S- I meant weigh (not measure)it using the method you were taught so that others get your amount perfectly. As far as the thermometer, I use it for both baking and cooking. When my oven beeps when it hits the preheat temp. At 350 the external thermometer reads 275 so I wait until it goes to 350 before putting the food in. This way the cooking time is as it says on the recipe. I always wondered why my food took longer than the recipe called for. LOL AH HAH!! 😊

        Reply
        • Sally

          February 23, 2021 at 3:18 am

          Duly noted - thanks!

          Reply
  51. Craig

    February 21, 2021 at 2:14 pm

    5 stars
    Sorry, forgot the rating. 😊 Definitely worthy of 5 stars!!

    Reply
  52. Elizabeth

    February 25, 2021 at 12:13 am

    I just made these tonight and they are Amazing!!! I grew up in the South and these are Southern Biscuit's for sure! They turned out raised and perfect~ I followed your recipe as written~~~ I did use your tip of laying them so the touched each other and was surprised having made many biscuits how much the sis rise~ Thankyou for that tip 🙂

    Reply
  53. Elizabeth

    February 25, 2021 at 12:14 am

    5 stars
    Forgot rating so here it is they are wonderful!

    Reply
    • Sally

      February 25, 2021 at 6:05 am

      Thanks Elizabeth!

      Reply
  54. Rhonda

    March 19, 2021 at 12:30 am

    Hey Sally, Just wondering if the dough could be made in advance (Overnight)? Thanks

    Reply
    • Sally

      March 19, 2021 at 3:48 am

      Rhonda - thanks for your question! I haven't tried making it in advance, but you could certainly give it a try - it should work. Let me know!

      Reply
  55. Jean

    March 21, 2021 at 1:53 pm

    Just made these this morning with country gravy. No need to go to a diner.
    They are great. Thanks.

    Reply
    • Sally

      March 21, 2021 at 11:47 pm

      Awesome Jean! Thanks for letting me know!

      Reply
  56. Jill

    April 06, 2021 at 1:59 am

    5 stars
    I love these biscuits! I used frozen butter that I grated. Eliminates the need for a pastry cutter. I had to cook them for 16 minutes in my 8 inch cast iron skillet. But of course baking time is dependent on oven and ingredient temperature. These biscuits are buttery and light and crispy. My search for the perfect biscuit recipe is over!

    Reply
    • Sally

      April 06, 2021 at 4:14 am

      So happy to hear this, Jill! Thanks for letting me know!

      Reply
  57. Joy

    April 09, 2021 at 2:59 pm

    5 stars
    These are the best biscuits I’ve ever made! I used 2% milk and they are still delicious. Only thing is I had to cook them for about 18 minutes instead of 10 minutes. But they are my fave biscuit recipe and I’ll be making them over and over!

    Reply
    • Sally

      April 09, 2021 at 9:16 pm

      I love to hear this, Joy! Thanks for letting me know!

      Reply
  58. I'mBakinBiscuits

    July 08, 2021 at 8:52 pm

    5 stars
    Followed the recipe exactly. Had to bake a bit longer, but that was probably just a difference in oven temp calibration.
    Flaky, delicious, light and absolutely perfect. First time making biscuits from scratch, rather than the boxed mix. Super easy; this is how I'll make them from now on! Thank you for a great recipe!

    Reply
    • Sally

      July 08, 2021 at 8:57 pm

      Fabulous! Thanks for letting me know!

      Reply
  59. Cal Abriola

    September 28, 2021 at 11:30 pm

    I want to learn to make biscuits so bad. Every time I try it is a disaster. I chose your recipe because of the comments and it seemed easy, plus I wrote down all your tips. The dough was"so wet" that I couldn't handle them; tried more flour-nope. I don't know what I am doing wrong. I used full milk with white vinegar to make buttermilk, and room temp butter. I just hope that what I tossed in the back yard won't kill the deer. Help!

    Reply
    • Sally

      October 01, 2021 at 2:14 am

      I'm sorry ... I'm not sure how to help you ... More flour should help, adding a bit as needed to help you handle the dough. Wish I could be there with you in person to help you get it right ...

      Reply
  60. Cindy

    October 06, 2021 at 11:01 pm

    5 stars
    I’m not an experienced biscuit baker. I found this one and decided to plan my meal around it. ( cream chicken ) the biscuits turned out wonderful. Seriously, so good, fluffy. . I did eat 2, lol. Had to have one with butter & jelly! Yum o!! I will be using this recipe again & again. The sticky part was a bit intimidating but so worth it!! Thanks for sharing!!

    Reply
    • Sally

      October 07, 2021 at 2:26 am

      Awesome Cindy! Thank you!

      Reply
  61. Kim

    October 18, 2021 at 4:34 am

    Hi….I could only find 1% buttermilk at my grocery store. Will this work in your recipe?

    Reply
    • Sally

      October 18, 2021 at 10:58 pm

      Kim - That should work fine. Thanks for asking!

      Reply
  62. Pattie

    October 19, 2021 at 9:37 pm

    5 stars
    I stared making these about a year ago. The first bite i took I closed my eyes and was transported back to my Granny's kitchen 55 years ago. SO SO GOOD!!!

    Reply
    • Sally

      October 19, 2021 at 10:15 pm

      That makes my day, Pattie! So happy to hear this!

      Reply
  63. Kristin

    November 13, 2021 at 3:04 pm

    5 stars
    Definitely my go to recipe for biscuits! I used to buy canned biscuits because of the convenience but I’ve really been making a conscious effort to make more recipes from scratch and these biscuits are amazing! My husband LOVES them and literally wanted them every morning for like 2 months straight, lol. Thank you for sharing and I will absolutely check out your other recipes.

    Reply
    • Sally

      November 13, 2021 at 6:04 pm

      You just made my day, Kristin! Thanks for letting me know how much you love the biscuits! I'll tell my mom, too, as this recipe came from her.

      Reply
  64. Diana C.

    January 15, 2022 at 7:40 pm

    5 stars
    These biscuits turned out perfect! I was craving biscuits this morning but really didn't want to do the work so my husband made them with some very minor guidance. The only difference is I use a cheese grater to grate a frozen stick of butter and then toss the flour with the butter shavings with my hands. I find that any time I use this method the recipe turns out much more flaky.
    I also use lactose free milk and it turned out the same as using regular milk.
    Your recipe is simple and straightforward; so easy!
    Thank you for posting this recipe. I have it saved in my favorites.

    Reply
    • Sally

      January 15, 2022 at 9:38 pm

      Awesome Diana! Many others have mentioned grating frozen butter. I must try this myself!

      Reply
  65. Rose

    January 29, 2022 at 5:02 pm

    1 star
    Bought a new can of baking powder because mine was on the edge, and I followed the directions exactly. Worse biscuits I have ever made! Going back to my tried and true.

    Reply
    • Sally

      January 29, 2022 at 8:20 pm

      Thank you for taking the time to post this negative review, Rose. So many others would disagree. Life is too short to make crappy biscuits, so you should make the ones that work for you!

      Reply
  66. Patricia Heinz

    February 24, 2022 at 12:59 am

    5 stars
    Hi Sally, I live in Denver and it's 7°outside. I just finished making these wonderful delights! I baked for 12 minutes at 450°on airbase cookie sheets. ABSOLUTELY YUMMY!!
    THANKS for this great recipe.

    Reply
    • Sally

      February 24, 2022 at 7:56 pm

      Glad you liked them, Patricia! Perfect for a chilly morning!

      Reply
  67. Robbie

    September 04, 2022 at 1:56 pm

    5 stars
    These are the best biscuits I have ever made!!!!!! Also, the easiest recipe too!!!!! I can’t believe only 3 ingredients, I use self-rising flour.
    My Years of trying different biscuits recipes are over!!!

    Thanks so much for sharing!!

    Reply
    • Sally

      September 04, 2022 at 9:53 pm

      Awesome Robbie! So happy to hear!

      Reply
  68. Nichelle

    February 02, 2023 at 9:08 pm

    5 stars
    I have been attempting to make biscuits from scratch for YEARS. They never turn out, either being too bland or rock hard, etc. These biscuits though... THESE are the biscuits my family and I have been looking for. So easy to make. I sifted through the comments and your additional advice was extremely helpful. I have a gas oven so I baked mine for 30 minutes in a cast iron skillet. I melted butter and brushed that on the tops 10 minutes before the timer was up (Highly recommend doing this!). My only wish is that I had made extra because these will be incredible with breakfast in the morning.

    Reply
    • Sally

      February 08, 2023 at 12:21 am

      Thank you so much for your feedback, Nichelle! So glad they were a hit!

      Reply

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Sally from Savory With Soul

I'm Sally, and I love great food! Whole foods, specifically, and savory, yummy eats! I love using spices and trying new combinations - in fact, I consider it an art form, as I smell and taste my ...

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