Southern-Style Biscuits

Total Time

Prep/Total Time: 30 min.


8 biscuits

Updated: Oct. 17, 2023
As a Southerner and our household cook, I experimented until I hit on just the right recipe for southern-style biscuits. They practically scream to be smothered in gravy or stuffed with eggs and sausage. —Susan Flippin, Mount Airy, North Carolina
Southern-Style Biscuits Recipe photo by Taste of Home


  • 2-1/3 cups self-rising flour, divided
  • 1/4 cup cold butter or shortening
  • 3/4 to 1 cup 2% milk
  • 2 tablespoons butter, melted


  1. Preheat oven to 375°. Place 2 cups flour in a large bowl. Cut in butter until mixture is the size of peas. Stir in 3/4 cup milk. Dough should be sticky; if needed, stir in some of the remaining milk.
  2. Place remaining flour in a small bowl. Using a 1/4-cup measuring cup dipped in flour, remove a scant 1/4 cup dough from bowl and drop into flour; gently turn to coat. Place in a greased cast-iron or other ovenproof pan. Repeat with remaining dough.
  3. Bake until golden brown, 20-25 minutes. Brush with melted butter; serve warm.
Southern-Style Biscuit Tips

How can you make sure Southern-style biscuits are flaky?

The key to flaky biscuits (and flaky pie crusts!) is butter. When cold butter melts, it releases steam that creates air pockets for that ideal texture. It’s important to start with cold butter so that it maintains its structure until the heat hits it. Also make sure not to overwork the dough—you don't want it to be smooth. No butter chunks equals no steam, and no flaky layers!

What else can you mix into Southern-style biscuits?

This is a classic, simple biscuit recipe—which makes it a great base for getting creative. Add in cheese, green onions, diced peppers, bacon, ham… whatever you like! Vegetables can go in raw; any meats should be pre-cooked. You can also substitute buttermilk or cream for the 2% milk. Get some more inspiration from our variety of biscuit recipes.

How do you store Southern-style biscuits?

To store biscuits at room temperature, wrap them tightly in foil or plastic wrap, then store in an airtight container for 1-2 days (a breadbox is perfect!). You can also keep them in the fridge for up to a week—this is ideal if you’ve mixed in perishable ingredients like cheese. For long-term tenderness, freeze them by wrapping them and storing in an airtight container. They’ll last 1-2 months.

Hazel Wheaton, Taste of Home Book Editor

Nutrition Facts

1 biscuit: 217 calories, 9g fat (6g saturated fat), 25mg cholesterol, 514mg sodium, 28g carbohydrate (1g sugars, 1g fiber), 4g protein.