Classic 3 Ingredient Southern Biscuits ~WHITE LILY GIVEAWAY~


This giveaway is now closed. Congratulations to Linda Kay Stanley, whose comment was chosen at random to win. Please enjoy the recipe below (and the wonderful memories in the comments) and thanks for being such a great part of the Southern Plate Family!

Classic 3 Ingredient Southern Biscuits

You’d be hard pressed to visit the South and not see biscuits at many meals. We have them for breakfast, as the base of a sandwich at lunch, and often as the main bread at dinner. Many restaurants you visit are likely to plop down a plate of warm biscuits before even taking your order! My grandmother grew up during very difficult times, and often a biscuit and some gravy was all that kept them from starving.

Recognizing the beloved heritage of biscuits among Southern families, White Lily created a wonderful campaign to encourage folks to get back to basics and share the easily acquired skill of biscuit making with others. I’m honored to have been chosen as a White Lily Ambassador to help do just that.

Today I’ll be sharing White Lily’s classic, 3 ingredient, Southern biscuit with you and I’d like to hear your biscuit memories, too! SaveTheBiscuitTshirt_4-3_B-postWho 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 as a cookie – that’s just fine, too.

Share a memory with us in the comments on this post and be entered to win a box full of White Lily surprises, including a Save The Biscuit t shirt!

I’ll choose a winner at random next Monday morning (March 3) and contact them by email as well as announce it here on this post. What are you waiting for? Share a memory today, then bake up some memories in the kitchen.

Let’s hop to it!

Classic 3 Ingredient Southern Biscuits

Ingredients for these biscuits are as simple as can be: Self Rising Flour, Shortening, and Milk or Buttermilk.

Classic 3 Ingredient Southern Biscuits

Place your flour in a bowl.

These are so easy you can multi task while doing it as I did. Stacey Little and I were talking over the new things we’re doing on our Pinterest boards. You can see my boards (I’ve been working on them a lot lately) by clicking here…and click here for Stacey’s boards.
Classic 3 Ingredient Southern Biscuits

Place flour into a medium sized bowl. Add shortening. Cut in with a fork or pastry cutter.

I used to always use a fork but my old hands aren’t as young as they once were and old Uncle Arthur appreciates the times when I dig my pastry cutter out.

Classic 3 Ingredient Southern Biscuits

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 looked 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. 

Classic 3 Ingredient Southern Biscuits

Add in your milk.

Now you’ll notice that the recipe at the bottom has a range when it comes to how much milk to add. Sometimes, your flour will need a little more, sometimes a little less. I could have used a little more in this tutorial but this will be 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 pucks 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 back yard.

Always a plus side…

Classic 3 Ingredient Southern Biscuits

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 waxed paper and sprinkle it on top of that for easy clean up later.

Classic 3 Ingredient Southern Biscuits

In case you’re wondering, this is a Cinderella Yellow Amish Butterprint Pyrex bowl.

“Cinderella” is the style of the bowl and “Amish Butterprint” is the name of the pattern. You can learn more about Pyrex by clicking here. 

Classic 3 Ingredient Southern Biscuits

Dump your dough out onto the floured surface.

Classic 3 Ingredient Southern Biscuits

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.”

To avoid over-kneading, I press my dough into a ball, and then press it out flat (like below).

I do this no more than two or three times.

Classic 3 Ingredient Southern Biscuits

Then, I cut them :)

Classic 3 Ingredient Southern Biscuits

With a biscuit cutter or small glass that has been dipped into flour to keep the cut biscuits from sticking to it.

Classic 3 Ingredient Southern Biscuits

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.”

Life wisdom from biscuit making – it happens :)

Classic 3 Ingredient Southern Biscuits

 Bake these at 500 for 8-10 minutes, or until lightly browned on top. Remove from oven and brush tops with melted butter, if you’d like. And seriously, you just made homemade biscuits. Why would you not brush the tops with melted butter?

White Lily Classic 3 Ingredient Southern Biscuits
  • 2 Cups White Lily Self Rising Flour (See notes if using all purpose)
  • ¼ cup shortening
  • ⅔-3/4 cup milk
  1. Preheat oven to 500 degrees and light spray a baking sheet with cooking spray.
  2. Place flour into mixing bowl and cut in shortening until well incorporated. Stir in just enough milk until dough leaves the sides of the bowl.
  3. Turn dough out onto a lightly floured surface. Gently knead two or three times. Roll dough out to ½ inch thickness and cut with a biscuit cutter or small glass that has been dipped in flour. Place biscuits onto prepared baking sheet.
  4. Bake 8-10 minutes, or until golden brown.
*If using All Purpose Flour, combine two cups of flour, 1 tablespoon baking powder, and one teaspoon of salt before cutting in shortening. Follow the rest of the directions as written.

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 as a cookie – that’s just fine, too.

Share a memory with us in the comments on this post and be entered to win a box full of White Lily surprises, including a Save The Biscuit t shirt!

I’ll draw a winner Monday Morning (March 3, 2014) at random.

This giveaway is now closed. Congratulations to Linda Kay Stanley, whose comment was chosen at random to win. Please enjoy the recipe (and the wonderful memories in the comments) and thanks for being such a great part of the Southern Plate Family!

SaveTheBiscuit-Ambassador Disclaimer: This post was somewhat sponsored by White Lily. I say somewhat because I enjoyed doing it and am so looking forward to reading y’alls comments!! Please pass on your cooking skills to others. You can start with your immediate family and move on from there to friends, community, and anyone who happens to want to learn what you have to offer. Doing so will not only make the world a better place, but it will save college kids from a lifetime of ramen noodles :) The winner chosen at random using and will have three days to reply to email in order to claim prize. At the end of three days with no response, another winner will be chosen – which is something I hate to do so if you enter be sure you check back and see if you won so you can dig through that spam folder. And WOW, have I ever been getting a lot of spam lately, have you? Oh well, that is a topic for another day. Don’t really answer that in the comments, just share a biscuit memory so you can be entered. Now live long and prosper and all that…


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  1. Lorrie Owens says

    When I was small, my grandmother had a black iron cook stove in her kitchen. It wasn’t operated by gas or electric. It used wood. And my grandmother knew exactly how much wood to put in to get the oven the right temperature for biscuits. I remember standing on a cast iron dutch oven to reach the counter (I’ve always been short, still am!! lol.) so I could watch her mix up the biscuit dough. After she had cut out all the biscuits she would give the scraps to my sister and me. We would pat it out flat (after I took a bite or two of the raw dough) and lay it directly on the on the stove top and make us a flapjack. That browned bread was so good. I still remember the unique taste. I crave it sometimes. But sadly, I don’t have a wood cook stove to make them on and nothing else quite compares. Thank youChristy for bringing back those memories for me.

  2. Taylor Hockaday says

    I have a strong love for biscuits. Homemade biscuits. My mama tries and tries but hers are as hard as a rock. For the past few months, I have been on a biscuit frenzy; wanting desperately to learn how to perfect a homemade recipe. For my 21st birthday this past February 5th, I asked for a pastry blender and some crisco :) The following week, my aunt Amy told me we were going to make some, so roll up my sleeves. She has been a social worker for years, and she goes on several home visits. Her most favorite house visit was one where a little old lady named Mrs. Lila lived. Mrs. Lila would always give Amy biscuits each time she had a house visit there. One day Amy asked for the recipe, and Mrs. Lila got up and on into the kitchen they went, making biscuits JUST LIKE this recipe. That was years ago, and Amy still makes the same biscuits. When teaching me a few weeks ago, she wanted me to do all of it so I would learn. She didn’t let me use measuring cups, just my hands. She taught me to “feel” the ingredients in my hands to know the right consistency. That’s how Mrs. Lila did it. So I made my first ever (edible & actually delicious) homemade biscuits with my aunt Amy, keeping sweet Mrs. Lila in memory. I love living in the South- so many sweet people and memories.

  3. says

    I have made hundreds of dozens of biscuits over my 52 years of marriage. They are heart-shaped with shredded extra-sharp cheddar cheese in them (and a slice of country ham for those that are extra-special). My many relatives and sweet friends consider them a loving treat. It’s a special thing to see the impact a baker’s dozen of biscuits can make on the world.

    I use buttermilk and self-rising flour. And yes, it’s always White Lily. I humbly bestow the title of “Number One Biscuit Supporter” upon myself.
    Long live the biscuit. May they rise and live forever.

    -Martha Walker

  4. Marianne Oxley says

    My mother was raised by a wonderful southern cooking woman. Grandma was born and raised in Brazoria TX and made me okra fried in cornmeal, fried chicken, and she canned everything (I dream of her canned plums – they tasted like love). My mother thought that she was raised with horrible eating habits and rebelled by only feeding us baked chicken, fish, and thin soups. So now i don’t know how to make biscuits. I have bought and made the canned, refrigerated biscuits and thought those were just fine. But I have three girls and we need to know how to make biscuits because we sure like to eat them.

  5. says

    My Na-Na has been making biscuits for years. They aren’t your typical “cat-head” biscuits, but are a special lcheddar cheese biscuit. They are, what I’ve always called them, a classy little biscuit.

    Ever since I can remember – which is pretty far back – my Na-Na has made all of us grandchildren a baker’s dozen of cheddar cheese, country ham biscuits on our birthdays.

    Sure, I would get so many gifts for my birthdays – so many lovely things – but the best thing, the sweetest thing, the tastiest thing – has always been my birthday breakfast biscuit (complete with a candle to blow out).

    I am thankful that for 23 years, I have been blessed enough to start my birthday out with a wish. Most people only get to make a wish at the end of their birthdays with a slice of cake and a plop of icecream, but I get to start mine out with one.

    -Katie Beth Byerley

  6. Alisha says

    When I was a child my grandfather would take me out for breakfast. There were two Biscuit restaurants that we would go to. Each place served biscuits with whatever you wanted. Any kind of meat, jelly, eggs, gravy, grits. My grandfather loved breakfast more than any other meal, and the man loved biscuits. I love him. Grateful for the “breakfast dates”.

  7. Jo says

    Having biscuits with sorghum syrup and butter as a child. So, so good! Wish I had some now!

  8. Vickie says

    OH beloved dear sweet granny from Georgia..gone now..but, through her and my mom..I now make the best southern rolled biscuits around..and, her chicken and dumplins were to die for too..I have many found memories and pass on our heritage wherever I can..way over 100 years of fantastic southern authentic recipes.

  9. michelle nelson says

    My mother in law taught me how to bake. She had so much patience with me. I am pretty sure did it for her son’s benefit, but I learned so much from her. Her biscuits came from a package…white lily biscuits mix. Wherever my husband and I have moved as long as it was regionally available. We have used White Lily Flour.

  10. Judy says

    One of my memories is biscuits and molasses at Grandma’s house and Mama baking biscuits at home. I learned to make biscuits myself and they must be pretty good because the grandchildren love them.

  11. Jim says

    My two favorite aunts — Ocie and Josephine — always cooked a huge Sunday dinner (that’s the noon-time meal in North Carolina) because friends, neighbors, and usually a preacher or two would drop by to join the family. They fed a multitude with home cooked meals — and I’ve always remembered their biscuits. There was always some biscuits left over after dinner, so a late evening snack of torn apart biscuit in a glass of milk was just the thing. I’m so very grateful they taught me how to make those biscuits 60 years ago.

  12. Jaclyn Reynolds says

    I never learned to make my own biscuits. I’m inspired to make them with my daughter and have a recipe for our family!

  13. elizabeth byerley says

    My Mom, Martha Walker makes the best biscuits I have ever tasted. They are prepared with love and prepared for every birthday in the shape of hearts combined with country ham and sharp cheddar cheese. Yes I am telling you my Mom is truly a White Lilly Queen!

  14. Mitch Byerley says

    My Mother in Law is the Biscuit Queen! I have the good fortune of marrying into a family where I receive biscuits on my birthday, not to mention that these biscuits are heart shaped and filled with country ham and cheese. I am very lucky and I thank God for my Biscuit baking Mother in law, Martha Walker.

  15. c p says

    My grandma in Red Bay, Alabama! What wonderful memories of watching her make delicious biscuits to cook in her cast iron skillet, while the sun shined in her kitchen window! We were lucky to visit every summer, and only wish it could have been more often!!

  16. David Appenzellar says

    A warm hello on a cold Monday morning and I just may beat out the drawing time. I so meant to comment the other day but was on my phone and it is so much easier on the computer. Well I wanted to add my earliest memories of biscuits was at my grandmother’s house in the hills of TN. A home so far back that for years you had to take a path to get back to it. My grandfather didn’t want to be stuck with a set monthly bill so when they did run electricity in the Big Ivy community, he passed on it. Years later you would have to pay for the poles and wires so it was never put in. They did have a phone as that line was run underground and many times when my grandmother had her road graded they would cut the line and have to have Bellsouth come out and fix it. What a novelty, a real phone company that had a local office to even pay your bill not an 800 number to call for service. Well I digress…. cooking was done on a cast iron wood cook stove. She had this white cabinet that had a bin for flour and the sifter was built in but since she no longer lived there all the time flour was kept put up in a plastic sealed container. Who knew it would be an antique and called a Hoosier cabinet? In the mornings mom and grandmother would go in the kitchen to make breakfast. From the days when my mother lived there and all of my grandmother’s life, breakfast was a meal that was prepared, it never came out of a box, dumped in a bowl and add milk. It was the meal to provide the energy needed to work the farm. So my grandmother had been making biscuits her whole life. My mom, the youngest of the five girls I have to say never did learn to make good biscuits, they would pass but mom wasn’t happy with the way the came out so she rarely made them at home. We most likely had the canned variety and that has been my favorite but as I get older, I’m thinking I want to find a good recipe for a biscuit I’d love made from scratch. So I’ll be giving yours a try Christy. Well the ones my grandmother made I’d eat as they were quite large and filling and my dad loved them and other family members always commented on how good a biscuit my grandmother could make. It was always weird to me but then again being a kid born in the 60’s and high school was at the height when preppy was cool the language and ways of Big Ivy seemed so distant and foreign to me that admittedly I didn’t embrace it as I should and you can’t ever go back in life. But my grandmother and everyone else always called her biscuits cat heads. I assume from their size. And her biscuits always had the little points of dough you only get from spoon dropped biscuits and cooking in a wood stove you just winged it when baking as you couldn’t set an exact temperature. So things baked fast and browned on the outside. So the biscuits would be fluffy and moist inside and from a white to the golden brown tips on the outside. You never had any worry over if the butter was going to melt in one and I loved to put a good dab of jelly on mine and close it back up. I ate it to be polite but I was thinking boy I wish I had the canned ones we got at home when visiting down there. And that was funny to as TN is north of AL but we never said we were going up to TN it was always going down to grandmother’s. As the years went by, my grandmother didn’t stay in her home and she finally sold the farm off. Her oldest daughter she lived with at times also baked them cat heads in the morning too when we’d visit, but they just weren’t the same as my grandmother’s.

  17. Jeannie says

    I always buy White Lily. I love the cornmeal. My sister lives in TX and cannot buy White Lily products, so I buy it for her here in Alabama. Love your site!

  18. Karen says

    The desire to participate in the 4-H biscuit and cornbread contest when I was in the 5th grade speared my interest in learning to bake biscuits! Of course, my mother was right there making sure I was being safe with the stove!!

  19. Beth says

    My Mama made the best biscuits that I’ve ever had. But then again, Mamas’ always do. My Granny told me the story about my Mama’s first pan of biscuits that she made at the ripe old age of 5. My Mama was the oldest of five children. Back then in the 20’s, kids had to grow up much faster. Alot of them had to go to work in the cotton mills at ages 8-9 to help their Daddy’s with the large families. One day while everyone was working, and Grand-Mammie was watching over the younger ones, my mama slipped back into the house and as Papa put it “she made the prettiest pan of biscuits that he had ever seen”. Mama, being a kid, was suddenly scared that she would get into trouble using the wood stove to cook her biscuits,so she hid them under Granny and Papa’s bed. Children are so innocent, not realizing the wonderful aroma rising from under that bed, she thought she had hidden her secret. Well, Papa noticed, and that aroma led him straight away to find those wonderful gems. Mama didn’t get into trouble, Granny and Papa were so amazed at her skill, they enjoyed the whole pan and after that, she was allowed to make biscuits whenever they were there to supervise the wood stove of course. Mama continued to make those wonderful biscuits throughout the years, she rolled the dough with a smooth soft drink bottle that was her special rolling pin and she cut them with a jelly jar. It wasn’t just the dough, it was the love that she put into each batch Mama is in Heaven, but I still have that old “rolling pin” that helped shape those tender gems and fill not only my belly, but my heart as well. She passed her knowledge of bread baking to me, but, If I close my eyes for a minute, I can still smell her biscuits baking!!!!

  20. Renee Mc says

    My favorite memory is just eating them on special mornings like Christmas, Easter, etc. when we would pour globs of chocolate gravy all over them.

  21. Sandy Smith says

    I’ve tried and tried to make good homemade biscuits like my great grandmother used to make. Thanks for this simple recipe – maybe I was just trying too hard and made it difficult!

  22. Nancy J Bryson says

    I love biscuits, but not good at making them. They are always so dry. Would love to win something. Hope all of you have a great day and are enjoying this very cold winter. Spring is coming…God bless all of you. Nancy

  23. NANCY WHITLEY says

    I have memories of my grandmother making biscuit in a wooden dough bowl that my great grandfather made by hand.

  24. Sara Jarnigan says

    I love biscuits but alas my boys prefer storebought to mine. I keep trying though!