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This Southern butter biscuits 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.
Great all by themselves. Or add jam, honey, or molasses. Or make them into a breakfast sandwich with ham, egg, and cheese … or just scarf them down fresh and hot out of the oven 😉
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 …)
How to Make Southern Butter Biscuits
This is a butter biscuit recipe. Rightly named because they contain butter instead of Crisco or other shortening.
Because I’m not a fan of Crisco – it’s highly processed, for one thing – I use butter in these biscuits. Butter just tastes better and is actually better for you. Anything that’s less processed will be better for you.
Don’t be afraid of fat, as 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. But 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 the biscuits, you will cut the butter into small pieces into your large 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 ;-))
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.
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 this butter biscuit recipe as much as my family and I do! Let me know in the comments below.
Makes 7-8 biscuits that are about 3 inches across.
Extra Tips for Making These Biscuits
- If using self-rising flour, leave out the salt and baking powder (self-rising already has this included).
- If using unsalted butter, add 1/4 teaspoon more salt per stick of butter (or 1/2 cup)
- If using self-rising flour and unsalted butter, leave out the baking powder and add just 1/4 teaspoon salt to your mix.
Supplies to make these butter biscuits:
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
Southern Butter Biscuits
- 2 cups all-purpose flour (if using self-rising flour, omit baking powder and salt)
- 1 Tbsp baking powder (leave out if using self-rising flour)
- 1 tsp salt (leave out if using self-rising flour)
- ½ cup butter, salted, cut in small pieces (if using unsalted, add ¼ tsp more salt than above)
- 1 cup milk (regular or buttermilk)
- 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 3/4 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.
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