Made with just 3 ingredients, this classic Southern biscuit recipe is a staple in Southern homes. Soft and scrumptious, they’re delicious to eat from breakfast to dinner.
You’d be hard-pressed to visit the South and not see homemade 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 were all that kept them from starving.
Recognizing the beloved heritage of delicious flaky 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 recipe 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 like a cookie – that’s just fine, too.
Let’s hop to it!
- Milk or buttermilk
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 .
- 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.
- 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 fruit.
- 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.
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.
You may also enjoy these other Southern biscuit recipes:
Easy Homemade Buttermilk Biscuits
Easy Chicken and Dumplings (With Canned Biscuit)
Homemade Buttermilk Biscuit Recipe
- 2 cups White Lily self-rising flour see notes if using all-purpose flour
- 1/4 cup shortening
- 2/3-3/4 cup milk
- 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.
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 grandmother used to make Southern biscuits and sausage gravy every Sunday before church. She never taught me how to make them…she said it was a pinch of this and a dash of that. So, I usually do Bisquick biscuits now. I’m going to try out this recipe. It looks good and simple!
My Mom made the best biscuits. They were tall and fluffy. She also made extra large biscuits for our hamburgers when it was not possible to make the trip to the store. Sweet Memories!!!!
My grandmother made biscuits every day in an old wood stove. When I was little and would visit she would take a biscuit that was left over from breakfast and break it up into a coffee cup. She would then pour coffee on top of the biscuit and sprinkle it with lots of sugar. I thought it was the best treat in the world! More than once I would take off down the road to visit her and not tell mother where I was going, only to be caught like a rat before I could get there!
The first time I ever made biscuits was with my grandmother; we used the Bisquick drop biscuit recipe. It is still one of my go-to recipes when I want something quick, but still homemade, and always reminds me of her 🙂
Growing up, whenever we had biscuits for dinner, our dessert would be leftover biscuits with jelly on them. Yum! I still love that treat- it brings me back to my childhood.
My mother taught me to make biscuits and by the time I was 10 years old I was the main biscuit maker in our house. I remember making biscuits 3 or 4 times each week for dinner and breakfast. Sometimes they were awesome and sometimes they were hockey pucks…it didn’t matter, they were always eaten up quickly!
My mother made the biscuits when I was a kid. they were the hockey puck kind but we all loved them. In fact, I still don’t like the inside of a fluffy biscuit. Don’t know exactly why hers were that way because after watching her make them a thousand and one times I know she didn’t over knead them. Her biscuits and fried chicken with chicken gravy were the absolute best and I miss her and the food.
Although I have never made my own biscuits (although I would love to) my grandmother made them when I was a kid!!