Let’s Make A Classic 3 Ingredient Southern Biscuit Recipe!
You’d be hard pressed to visit the South and not see southern 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! 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.
Let’s hop to it!
Ingredients for this Southern Biscuit Recipe are as simple as can be…
Self Rising Flour, Shortening, and Milk or Buttermilk.
Place flour into a medium sized bowl. Add 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 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.
Add in your milk.
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 pucks 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 back yard.
Always a plus side…
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.
Dump your 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
How Do You Avoid Over kneading?
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. 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, its done.
Then, I cut them 🙂
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 lightly browned on top. Remove from oven and brush tops of these classic southern biscuits with melted butter, if you’d like.
- 2 Cups White Lily Self Rising Flour See notes if using all purpose
- 1/4 cup shortening
- 2/3-3/4 cup milk
- Preheat oven to 500 degrees and light spray a baking sheet with cooking spray.
- 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.
- 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 biscuits onto prepared baking sheet.
- 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.
You may also enjoy these recipes:
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 !