Southern Biscuit Recipe (3 Ingredients Only)
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Crafted with a mere trio of essential ingredients, this timeless Southern biscuit recipe stands as an enduring cornerstone of Southern culinary tradition. These biscuits, embodying a perfect fusion of simplicity and flavor, hold a cherished place in Southern households. Soft, fluffy, and undeniably delectable, they transcend the boundaries of mealtime, seamlessly transitioning from a morning indulgence to a savory accompaniment for dinner.
Each bite carries with it a taste of Southern heritage, a testament to the art of Southern comfort food. The simplicity of the ingredients belies the rich and comforting flavors that emerge from the oven. Tender and buttery, they exude a warmth that envelopes the senses. Slathered with butter or adorned with gravy, these biscuits become a canvas for a multitude of culinary delights, adapting effortlessly to various accompaniments. These flaky butter biscuits go perfect so many types of soups like Creamy Vegetable Soup, Homemade Cream of Chicken Soup Recipe, Vegan Butternut Squash Soup, and Olive Garden Chicken Gnocchi Soup
Ingredients To Make Homemade Biscuits
- (self-rising)
- Shortening
- Milk or buttermilk
Helpful Kitchen Tools
How to Make This Classic Southern Biscuit Recipe
Place the flour into a medium bowl and add the shortening. Cut in with a fork or pastry cutter.
It will look like this when you are done.
Not incredibly different but you won’t be able to really see the shortening anymore once it is incorporated into the flour.
Most recipes will tell you to cut the shortening into the flour until it resembles peas. I’ve never, in my life, seen peas that look like this, or a flour/shortening mixture that looked like peas. It must have been a high imagination day when that analogy was thought up.
Add in your milk.
Stir that milk in until your dough starts to stick together good.
Sprinkle flour onto a surface. I like to lay out a piece of parchment paper and sprinkle it on top of that for easy clean-up later.
Dump your biscuit dough out onto the floured surface.
Now you need to knead it.
However, you don’t want to over-knead it or you’ll end up with my Daddy’s hockey pucks.
I tell my kids “In biscuits, as in relationships, it’s never good to be too kneady.” LOL
Then, I cut your Southern biscuits.
Cut your biscuits with a biscuit cutter or small glass that has been dipped into flour to keep the cut biscuits from sticking to it.
Spray a baking sheet with nonstick cooking spray and place your cut biscuits in it, making sure the sides touch. This helps them to rise because they support each other as they bake and rise up.
I tell my kids “You want them touching because biscuits are like good friends, they help each other rise up.”
Bake these at 500 for 8-10 minutes, or until golden brown on top.
Remove from oven and brush tops of these classic southern biscuits with melted butter, if you’d like. Enjoy all the delicious .
How To Store Homemade Biscuits
- Store leftover biscuits in an airtight container at room temperature for up to 3 days. Reheat in a low oven or in the air fryer.
- You can also freeze the baked biscuits or unbaked for up to 3 months. Thaw both the and overnight in the fridge before reheating as above or following the instructions.
Recipe FAQs
Why does the recipe have such a large range for how much milk to use?
Sometimes, your flour will need a little more, sometimes a little less. I could have used a little more in this tutorial but it’ll turn out just fine. Biscuits are really hard to mess up, so if yours end up a little dry, no worries, they’ll still be delicious! They’ll actually absorb honey and butter a little better. My daddy used to make hockey puck biscuits on Sunday morning but they still tasted good and we gobbled ’em all down! What’s even better, if there were any left we could use them as weapons on each other out in the backyard. Always a plus side!
How do I avoid over-kneading my Southern biscuit dough?
To avoid over-kneading, I press my dough into a ball and then press it out flat. I do this no more than two or three times. The dough should still stretch. If it rips or tears then it’s probably over kneaded. So once the dough is soft and springs back a little, it’s done.
Can I Create Any Variations With This Recipe?
Here are some fun variations to make with this Southern biscuit recipe:
-
- For a savory alternative, add shredded cheddar cheese, chopped chives, or chopped bacon to your dough.
- For sweet, sprinkle some cinnamon and sugar into your dough.
- To make a scone-like biscuit, add dried fruits.
What Can I Serve With These Biscuits?
These pair best with your favorite Southern . This might be fried chicken, , pimento cheese dip, or bacon, egg, and cheese for the ultimate breakfast sandwich.
You may also enjoy these other Southern biscuit recipes:
- Easy Homemade Buttermilk Biscuits
- Pimento Cheese Biscuits
- Easy Chicken and Dumplings (With Canned Biscuit)
- Biscuit Pretzels
- Drop Biscuits Recipe
- Homemade Buttermilk Biscuit Recipe
Ingredients
- 2 cups White Lily self-rising flour see notes if using all-purpose flour
- 1/4 cup shortening
- 2/3-3/4 cup milk
Instructions
- Preheat your oven to 500 degrees and lightly spray a baking sheet with cooking spray.
- Place flour into a medium bowl and cut in the shortening until well incorporated. Stir in just enough milk until the dough leaves the sides of the bowl.2 cups White Lily self-rising flour, 1/4 cup shortening, 2/3-3/4 cup milk
- Turn dough out onto a lightly floured surface. Gently knead two or three times. Roll dough out to 1/2-inch thickness and cut with a biscuit cutter or small glass that has been dipped in flour. Place the biscuits onto the prepared baking sheet.
- Bake for 8-10 minutes, or until golden brown.
Notes
Nutrition
Who taught you how to make biscuits? Who made the biscuits in your family? Maybe you’ve never had a biscuit or to you, a “biscuit” is what we think of like a cookie – that’s just fine, too.
My mother made biscuits often because my father would have rather had a biscuit and gravy than meat for dinner! many dinners at our house consisted of some vegetables, beans and biscuits. Of course we also had them for breakfast also! I don’t make them as often as she did, but when I do, it is a special treat at our house!
My Granddaddy made the most delicious biscuits.He did all the cooking in his house. When I was really little,he said I would call and ask him to make me some “bissits”. He was the most wonderful cook and the best Granddaddy ever! He passed away in 1969 ,but I do have his rolling pin.
somewhere at my daddy’s house we’ve got a wooden dough bowl that’s been in our family longer than anyone can remember.
my mawmaw (daddy’s mom) taught me how to make biscuits when i was barely tall enough to see up over the countertop. mawmaw doesn’t cook much these days, but everything i know about real cooking i learned from her or my daddy.
i don’t like sausage, bacon, or black pepper, so mawmaw would make butter gravy for me to go with the biscuits – no matter how many times i try, i just can’t make gravy like she did! but biscuits? biscuits i can do. i just don’t have the counter space in the kitchen to make ’em.
My honey (husband) loves biscuits. His mom made awesome biscuits and I have tried several times to make them “like mom did”. I have not been very
successful yet but I will be trying this recipe. Maybe the White Lily Flour will
be the majic ingredient.
Thanks White Lily and Southern Plate for the chance to win this giveaway.
Love biscuits and Mayhaw jelly made from the fruit of our Mayhaw trees.
My grandmother’s mother became ill when my nannie was six years old, and I’m sure that’s when she began her career as biscuit baker. She went on to raise eight children, five of them boys (one of whom was known to have eaten as many as eleven large bicuits at one time) and to house and feed a parade of relatives, making seven “bakers” of biscuits every morning. There weren’t enough iron skillets to bake all of a morning’s output, but the skillet-baked ones were the prized ones. By the time I came along as the first granchild, there were only four boys left at home, and I remember only three bakers per day. My nannie, Emma Elizabeth Lawrence Faust, lived to be 88 years old and baked those biscuits even when she had to have someone stir them up under her tutelage: “Little more, little more.”. They were about the diameter of a tennis ball, unlike those of her sister, Ruby Esther Lawrence Lawrence (not a typo and NO RELATION!) whose tiny, delicious biscuits, no bigger than eggs, always marched in perfect rank and file across a rectangular baking pan. Perhaps because “Aint Ruby” had only one daughter, she had more time to be meticulous! All I know is that I would sure like to have my name back in their biscuit pans once more! This won’t let me go back to proof read, and I’ve been leaving the _s_out of _biscuit_, so y’all know that I know better!
My daddy always made the biscuits! Big cat-head biscuits!