My easy Southern biscuit recipe was handed down to me by my mom, a fabulous Southern cook, and is simple and quick to put together. It's gotten rave reviews all over, and I think you too will find these easy homemade biscuits to be outrageously fluffy, flaky, and delicious!
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 break them open and cover them with gravy (try my Homemade Turkey Gravy) ... or just scarf them down fresh and hot out of the oven 😉
These biscuits are also perfect with my Southern Homemade Chili, my Ham and Bean Crockpot Soup, my Southern Black Eyed Peas with collards, 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!
🔎 Quick Look: Southern Biscuits Recipe
- ⏲️ Prep Time: 10 minutes
- 🍳 Cook Time: 20 minutes
- ⌛ Total Time: 30 minutes
- 🍽️ Servings: 4
- 📊 Calories: 470 kcal/serving
- 💖 Why You'll Love: Easy, quick, fluffy, flaky, go with anything.
- 📜 Ingredients: All-purpose flour, salt, baking powder, salted butter, milk.
- ♨️ Cook Method: Oven
- 🥣 Tools Needed: Large bowl, biscuit cutter, rolling pin, sheet pan or cast iron skillet
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💖 Why You'll Love These Biscuits
- Easy - These biscuits are so easy, they're practically fool proof. I love easy, and I believe you do too. No need for special techniques or methods. Just mix, roll out (or not - you can also make drop biscuits with this dough), bake, and enjoy!
- Quick - Takes about 30 minutes from start to finish - 10 minutes to mix ingredients and about 20 minutes to bake. So these are great for last-minute preparation. Also easy to double the recipe for larger (or hungrier) crowds.
- Fluffy & Flaky - Everything you love about a great biscuit.
- Go with Everything - So adaptable and great with anything you're serving. Great to use for a breakfast sandwich, eaten with just butter or jam, or dipped in your favorite chili or soup.
I believe you'll also love these easy homemade biscuit variations - my Cheddar Biscuit Recipe, Blueberry Biscuits, and Ranch Cheddar Bacon Biscuits. Give them a try!
Ingredients You'll Need
- Flour - I typically purchase and use all-purpose flour. If you use self-rising flour, you will need to omit the salt and baking powder.
- Butter - I use salted butter. If using unsalted butter, add ¼ teaspoon more salt per ½ cup of butter.
- Milk - You can use milk or buttermilk. If using plain milk, I like to use whole milk, as the extra fat adds to the flavor and success of the biscuits.
- Baking powder - Make sure you are using baking "powder" and not "soda," as they are completely different ingredients. Baking powder is a rising agent and necessary for your biscuits to fluff up and not turn out flat. Make sure your baking powder is fresh and not outdated - very important for a good rise of your biscuits!
(See recipe card below for ingredient quantities and full recipe instructions)
📖 Substitutions / Variations
- Flour: If you want to use self-rising flour, leave out the baking powder and salt in this recipe.
- Milk: You can use buttermilk instead of whole milk. Just use the same quantity.
- Butter: I use salted butter, but you can also use unsalted. If you do, make sure to add an additional ¼ teaspoon salt to the ingredients before mixing.
- Drop biscuits: If you want to make these even easier, you can skip the rolling out of the dough and just drop the dough by large spoonfuls onto your baking sheet. They will turn out fluffy with a nice outer crust.
🔪 How to Make Easy Southern Biscuits (Step-By-Step)
Step 1: Preheat oven to 450F. In a large mixing bowl, combine flour, baking powder, and salt. Add butter in smallish pieces.
Step 2: With your hands (or a pastry blender), combine flour mixture and butter until butter is pea sized and mixture is crumbly.
Step 3: Pour in milk and combine with a wooden spoon until well incorporated, taking care not to over mix.
Step 4: With floured hands, form dough into a ball and place on a floured surface.
Step 5: Roll out dough to about ¾ inch thick.
Step 6: Cut out biscuits with biscuit cutter, cookie cutter, or glass, making sure not to twist.
Step 7: 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.
Step 8: Cook biscuits on 450F for 15-20 minutes or until golden brown. Makes 7-9 Southern biscuits that are 2-½ to 3 inches across.
(Scroll down for full recipe and print capabilities)
💭 Expert Tips
- One of the keys to making easy homemade biscuits is to use softened butter. This means leaving it out on the counter for an hour or two when I plan to make biscuits. You don't want melted butter - just softened so it's easier to handle and mix together with your dry ingredients.
- Mixing all of the dry ingredients together with the butter with bare hands is easier, in my opinion, as it feels like it all gets mixed better and more evenly 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.
- After the dry ingredients are well blended with the butter, 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.
- 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.
- Don't twist your cutter as you're cutting out the biscuits, as this will seal the edges and make it more difficult to get a good rise.
- As oven temperature settings vary, you may have to cook them for a longer (or shorter) time. Ideally, you would use an oven thermometer to check your oven's temperature accuracy. I found out that my oven gets 50 degrees hotter than what is indicated. This is very useful to know in order to get accurate results.
- 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). I know this is unconventional, but this is the way I do it.
🧐 Southern Biscuit Recipe FAQs
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).
This could be due to old baking powder or that you handled the dough too much. Make sure your baking powder is fresh and not expired, as this will greatly hinder the rise.
Also, handle the dough as little as possible, so your biscuits remain light and fluffy and able to rise to their highest potential.
I use all-purpose regular flour. I don't buy specialty flours or special brands. Mine turn out great with the store brand.
Even if you are using self-rising flour, you will still need a fat (butter in the case of this recipe) in your biscuits in order to help the biscuits rise and also make them tender, flaky, and more delicious!
🍲 What to Serve with Your Butter Biscuits
If you tried this easy Southern Biscuit Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📋 Recipe
Easy Southern Biscuit Recipe
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 450 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 15-20 minutes or until browned. Makes 7-9 biscuits that are 2-½ to 3 inches across.
Notes
- 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.
- 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).
- Make sure your baking powder is fresh, as old baking powder will seriously hinder the rising of your biscuits.
- Since oven temperatures can vary, make sure to check your oven temp with an oven thermometer to ensure that your biscuits turn out as they should.
- Don't over mix the dough. This can make the biscuits tough and prevent the nice layers that create flakiness.
rhaminligon says
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
Sally says
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!
RHAMIN LIGON says
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!
Sally says
Thanks for reporting back!
Laura says
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 says
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!
Marla says
How many biscuits does this recipe make?
Sally says
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.
Maggie says
I had to keep mine in for 20 mins. But they turned out amazing.
Sally says
Ovens can vary, Maggie - glad yours turned out amazing!
Jennifer Bratton says
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.
Sally says
So glad, Jennifer! Thanks for letting me know!
Staci says
Would love to know what brand of gluten free flour you used. 😊
dm says
Thank you for sharing this recipe! They turned out perfectly. I shared the recipe with my daughter & she loved them as well. ❣️
Sally says
Thank you so much for letting me know!
Patty says
I LOVE this simple recipe! My biscuits turned out buttery delicious!
Sally says
Patty - I'm so happy to hear that! Thanks for letting me know!
Sally says
Thank you, Amy! So glad they turned out great for you!
Reina Vipond says
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.
Sally says
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!
Danielle Adcock-Clarady says
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.
Sally says
Awesome Danielle! Thanks for letting me know!
Reina says
Could I use coconut milk, canned, instead of regular milk?
Sally says
That should work, Reina, although I've never cooked with coconut milk. Give it a try and let me know how they turn out.
Becky says
C a n you use unsalted butter?
Sally says
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!
Barb says
Can I use self rising flour and omit the baking powder?
Sally says
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!
Rachael says
Salted or unsalted butter? We’re making these today to go with our brisket. Kids are going to each make their own recipe.
Sally says
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!
Rachael Gillis says
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!
Sally says
Rachael - Thank you so much for letting me know how much your family loved these biscuits - makes me happy! Blessings to you and yours!
ann cooney says
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?
Sally says
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!
Rhonda says
They need more then 10 min in a gas oven or no
Sally says
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!
Heather says
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.
Kim says
I keep making these only tried the biscuit cutter once and they were too small so now I just use an springed icecream scooper and they turn out soooo soft and Flaky on the inside and perfect on the outside. Made them the other day with sausage gravy and hashbrowns and eggs. Perfect breakfast for the family, they all loved it. Thank you for the recipe, it's sooooo easy too make 🙂
Sally says
Awesome Kim - thanks for letting me know!
Gooch says
Just made these biscuits. I absolutely love the texture and taste. Thanks for sharing.
Sally says
Glad you loved them, Carolyn! Thanks for letting me know!
SK says
Is the calorie and carb number for all four or just one ? Thanks
Sally says
Just the one serving - not all four.
Julie says
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!
Sally says
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.
Melanie says
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!
Katie says
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
Steph says
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!
Sally says
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!
Maria Juarez says
I woke up wanting some good hot biscuits. Your recipe was just what I needed to make some great biscuits. They were perfect!
Sally says
That's awesome, Maria! Thanks for letting me know!
Angel says
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!!
Bb says
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!
Sally says
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).
Linda League says
Excellent recipe. The biscuits were delicious!
Sally says
So glad to hear, Linda! Thank you for your feedback!