The BEST Southern Biscuits are so simple to make and always turn out perfect! This 3-ingredient recipe is family tested and the biscuit recipe my family asks for again and again. In the South, we eat biscuits with everything and these flaky, buttery biscuits finish any meal perfectly!
Growing up in the South, I learned from an early age that all biscuits are NOT made the same! Everyone has their own favorite recipe – and I’m no different. My grandmother used to make these perfectly fluffy, airy angel biscuits that I dreamed about. And like any older southern cook, she assumed everyone knew how to make biscuits so never wrote down a recipe. A few months ago, I found a cookbook at my parent’s house from my grandmother’s church and sure enough there was a biscuit recipe in it that tasted EXACTLY like her biscuits! I don’t know who Earl is but I am so glad he chose to write down his southern biscuit recipe and pass it along in the cookbook!
As you can see, Earl left out a few important details in this recipe. After testing a few times for the correct amount of flour, I think I have definitely found the BEST Southern Biscuit recipe. I love to serve these biscuits for breakfast with my Southern Sausage Gravy or just with some creamy butter and sweet jelly. However you eat them, I think this easy recipe will quickly become a family favorite recipe.
Here’s How to Make The BEST Southern Biscuits:
- Add 2 1/2 cups of self rising flour to a large bowl.
- Cut COLD butter into small pieces and work into the flour using your fingers.
- Add 1 cup of buttermilk to the bowl and use your hands to mix well.
- Dough should start to form. If the dough is sticking to your hands, add a little more flour.
- Flour your counter or cutting board and put your dough down. Spread the dough out into a circle. The thicker the dough, the higher and fluffier your biscuits will be!
- Use a biscuit cutter to cut out the biscuits.
- Put the cut biscuits in a glass dish, making sure all biscuits touch each other.
- Bake at 400 for 10 minutes.
- While the biscuits are cooking, melt a little more butter. When the biscuits have browned on the top, they are ready! Brush them with the melted butter and serve warm.
Recipe Tips:
- Don’t have buttermilk?? No worries! You can make your own buttermilk easily by mixing a cup of milk with 1 TBSP of either white vinegar (my preference) or lemon juice. No need to buy an entire container of buttermilk for 1 cup!
- Self rising flour is the ONLY flour to use for this recipe! Trust me on this one – I’ve accidentally used all purpose flour and it does NOT work!
The BEST Southern Biscuits
Ingredients
- 2 1/2 cups self rising flour
- 1 stick salted butter
- 1 cup buttermilk
Instructions
- Preheat oven to 400°.
- In a large bowl, add your self rising flour. Cut COLD butter into small pieces and add it to the flour, using your fingers to work the butter into the flour.
- After butter is incorporated, add 1 cup of buttermilk
- Use your hands to mix the dough until you've formed a rough ball.
- Sprinkle your counter or cutting board with extra flour and put the dough down onto the surface, rolling it in the flour and kneading it slightly to make the dough. You don't want your dough to be too sticky. If it is sticking to your hands, roll it in the flour and keep working it until you can hold it without leaving dough on your hands.
- Push your dough out into a circle. The thicker the dough is, the higher your biscuits will be. Use a biscuit cutter to cut biscuits out. Place cut biscuits in a class dish and make sure all the biscuits are close enough to be touching each other.
- Cook for 10 minutes and check for doneness. When the tops of the biscuits are slightly browned, they are ready.
- Remove from the oven and brush with melted butter. Serve while hot!
Products I love and used for this recipe:
