My Best Homemade Fluffy Southern Biscuits for My Southern Husband

Southern Fluffy Biscuit with video and made by kids by angela roberts

Big Giveaway at this post for over $100 of Southern city Flavor jams, and gourmet foods, perfect for biscuits.

ENTER GIVEAWAY HERE.

Since posting this recipe I’ve received a ton of emails thanking me for this recipe, because it works! Read the comments to see some of the positive feedback I continue to get. I can’t thank my readers enough for taking the time to let me know how well this worked in their kitchen. I will constantly  be updating my biscuit arsenal and would love for you to follow me on facebook, as I continue to crack the biscuit code. You will not lose your place here, as this opens in a new window.

If you need proof of how easy my special technique is, watch the video. You’ll learn and you’ll laugh as two twin six-year old boys make the biscuits.

My husband has a memory of his Southern grandmother who made biscuits every day of her life. He remembers well the visits to the farmhouse in East Tennessee, sleeping in a feather bed under six or eight quilts, waking up to fluffy biscuits made on a wood burning stove, served with homemade pear honey and apple butter.

I talked about this a little bit when I shared a flaky biscuit recipe, which is delicious, but as my husband’s brother pointed out after he read the post, that flaky biscuit is not Meemaw’s biscuit.  She didn’t make flaky biscuits. Meemaw made fluffy biscuits. I stand corrected. After many dozen biscuits, trying this and trying that, this is that biscuit that he lovingly remembers and has yearned for.

Biscuits and pie dough can either bring a baker or home cook down or make then legendary.  There is this myth that our Southern grandmother’s came out of the womb making biscuits and pie dough from scratch without a recipe and they always came out perfect.The truth is that they started very young, had instruction and learned a little more every day. Baking fluffy biscuits or flaky pie dough became second nature just as walking and talking. During their childhood, they weren’t stressed in the kitchen trying to reinvent the wheel. They were picking up cues about flour, shortening and milk and how to balance them out, only they didn’t know it at the time. It was simply kitchen time with good smells and the excitement of a hot biscuit with jam or honey only fifteen minutes away.

So I did some kitchen time to uncrack the mystery of the Southern Fluffy Biscuit.

Finally, after many tries of other recipes, I came up with this myself. It felt right to me. Although these are  made with butter , not  lard or shortening,  this is the biscuit that most takes him back to his childhood.

Making biscuits with kids by angela roberts

I trust this recipe, because it’s my own, and I finally have the “feel” of the biscuit in the same way I’ve mastered the “feel” for pie dough and homemade pasta. It was worth the time and worth the mistakes along the way, and far better than anything that pops out of a can.

A few biscuit making tips for the Southern Fluffy Biscuit

  1. Use all purpose White Lily Flour, which is 100% pure soft white winter wheat. If you don’t have access to soft wheat flour, you can still use all purpose flour. It will be good, but perhaps not as soft. If you do use AP flour, add in extra buttermilk. The heavier grain requires up to 1/3 cup more. Start tablespoon at a time. (Some bakers use self-rising flour; I don’t, and I’m not opposed to it, it’s just the way I do it).
  2. Crumble ice cold butter into the flour mixture until you have medium sized crumbles (not too big, not too small) and freeze for 15 minutes. This takes the butter back to cold and keeps it intact. As the biscuits bake, the butter melts.
  3. Real buttermilk awesome, but if you don’t have it on hand, make your own buttermilk.  I always make my own with white vinegar. 1 tablespoon of vinegar into cup. Fill the cup with milk. For this recipe, use 2 teaspoons vinegar poured into cup. Fill to 3/4 cup with milk. Wait 15 minutes. It will become thick.
  4. Whisk the dry ingredients before adding the butter.
  5. Put a pinch of baking soda into the buttermilk. I’ve seen this tip in several recipes and adapted it for my own.
  6. Don’t expect biscuit dough to look like bread dough or pie dough. That would make for a very tough biscuit. The dough should be wet. Wetter than your intuition tells you. Once you flour the counter and flour your hands, it all comes together.
  7. Don’t roll with a rolling pin. Simple form into a ball, and pat down in the same bowl you’ve mixed it with.
  8. Use a sharp biscuit cutter, an up and down motion, not twisting.
  9. Biscuits should kiss,  which means they touch in the pan. This helps them to rise as they bake.
  10. Use a cast iron griddle. I recommend something like the Lodge L9OG3 Pre-Seasoned Cast-Iron Round Griddle, 10.5-inch Bake at a high heat. I bake at 450 for about 15 minutes for a medium sized biscuit. Check at 13 minutes.
  11. Don’t worry that they don’t all look alike. These are homemade, not out of a can.
  12. Make a double batch and freeze. Believe it or not, they are good popped into the microwave. If you know you’re going to freeze them, bake them a few minutes under and then bake them right from freezer.
  13. Feel free to add in herbs (but add it to the dry ingredients before you add the butter). Try these cheddar bacon chive.
  14. Add in fruit, such as berries, but flour the fruit first so it doesn’t turn your biscuit purple. Try these blueberry thyme biscuits.
  15. Turn biscuits into dessert. Try these chocolate chip cookie biscuits or these classic shortcake biscuits.
  16. Make my husband’s favorite biscuit, the sweet potato biscuit.
  17. Serve with the very best jam or jelly you can find.

Make several dozen biscuits and get to understand biscuit dough. Then you can tailor the recipe  to your own specific taste. Your own hands, eyes and taste buds will tell you what to do. I will go so far as to say that you might follow this recipe exactly and not be happy with your biscuit. But, hold on, keep trying. It might be that second batch that you added a touch more flour to, or took out of the oven one minute earlier and you found your perfect biscuit. For example, Mr. ST likes these biscuits two minutes less baked than I do. We are both right.

Here’s a recipe for sausage gravy. You can use the sausage of your choice.

I can promise you, if you follow these instructions, you will make the best Southern fluffy biscuits ever!

IMG_0687

4.9 from 39 reviews
How to Make Perfect Buttermilk Biscuits
Author: 
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
My best, fluffiest biscuit, served with chocolate gravy, topped with flaky heart biscuits perfect for
Ingredients
  • 2 cups White Lily flour all purpose (softened wheat flour) NOT self-rising
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 tablespoons unsalted cold butter
  • ¾ cup buttermilk (I like full fat buttermilk, but see note under instructions on how to make your own)
  • pinch baking soda for buttermilk
  • 2 tablespoons melted butter
  • 2 tablespoons milk (for brushing on biscuits)
Instructions
  1. Preheat oven to 450 degrees.
  2. Mix together flour, baking powder, salt, sugar.
  3. Cut butter into flour with pastry cutter or simple use hands to mix in, but not smear.
  4. At this point put the flour and butter mixture into freezer for 15 minutes.
  5. This is a good time to make your own buttermilk if you don't have buttermilk. I prefer the store bought, but if you don't have it on hand, see below.
  6. Add a pinch of baking soda to the buttermilk. (This is a good tip!)
  7. Take flour mixture out of freezer.
  8. Add in buttermilk, Stir with a spoon. Mixture will be wet.
  9. Flour the counter or mat. You can at this point continue to make the biscuits in the bowl you've mixed it in, if there is room and the bowl has a flat bottom. (I use a wooden salad bowl. Makes clean-up easy). Watch the video to see how.
  10. Flour hands and form into a ball. Knead no more than 8-10 times with hands. Less is best. Pat down to an inch and a half thickness. Using a biscuit cutter, cut biscuits with up and down method. Do not twist.
  11. Place on baking sheet or cast iron pan, touching. Brush with milk.
  12. Bake for 15-18 minutes. Check at 15. All ovens are different.
  13. Brush with butter when they come out of oven.
Make homemade buttermilk. (if you don't have regular buttermilk)
  1. Pour 2 teaspoons white vinegar into measuring cup. Fill cup with whole milk up to ¾ cup. Let sit until milk thickens.

 ____________________________________________________________________________

To my Readers:

I cannot thank you enough for all the positive feedback you have given me regarding this recipe. I knew it would work, but you have proven it. Take a few minutes to watch the video, and get a good idea of  just how easy it is and what that sticky dough should look like. After making this recipe numerous times, the biscuits made in chaos with the twins actually came out to be our best biscuit batch to date. Please check out all the biscuit recipes here at Spinach Tiger. Please subscribe to my video channel for more great cooking videos.

There are at least 10 biscuit recipes here at Spinach Tiger. At this time of year you might check out this pumpkin biscuit or this sweet potato biscuit

xoxo Angela

Comments

    • Peggy says

      Omgosh !! I just tried this recipe and holy cow! It’s great! I made the 1st batch and for some reason I had to add a whole cup buttermilk..they were the best tasting biscuits! So I thought, i’m going to make a double batch..I did and they were prettier and a little higher than the 1st batch..I still had to use 2 cups of buttermilk (double batch) I will no longer EVER use my old recipe..these are better than my grandmother made.(& she’s from the hills of Tennessee)..THANK YOU!

        • Peggy says

          Ok my mom stopped by and ate the last 2 biscuits and said to tell ‘whoever gave you that recipe’ (lol she’s 72 & has no clue about the internet) that ‘those biscuits are better than mine’ (hers) & she then shocked me by asking for the recipe.She has used her biscuit recipe for as long as I’ve been alive (49 yrs) I wrote it out for her right then and there. Just wanted to share that with you..:)

  1. says

    I am heading to the States next week so will be on the lookout for soft white flour. I really do enjoy a good biscuit slathered with butter…but chocolate sounds good too.

    • Peggy says

      Ok my mom stopped by and ate the last 2 biscuits and said to tell ‘whoever gave you that recipe’ (lol she’s 72 & has no clue about the internet) that ‘those biscuits are better than mine’ (hers) & she then shocked me by asking for the recipe.She has used her biscuit recipe for as long as I’ve been alive (49 yrs) I wrote it out for her right then and there. Just wanted to share that with you..:)

  2. says

    May be a silly question, but Im gonna ask anyhow, b/c I’m not certain :O) .. In making the buttermilk, does it matter if the milk is skim or must we use whole for the fat content?

      • Diane says

        I just discovered this recipe — it’s wonderful! AND I used skim milk, but I added 1 tablespoon melted butter along with the vinegar to give it more body.

      • Kendra says

        I hate using Crisco or shortening; this recipe is close to mine but your’s are perfect!! Definitely going to continue to use this recipe for sure!! My tip would be to mix a tbsp of melted butter into the milk (I used semi room temp milk)for the “brush-before-bake”, the tops will be golden flaky and delicious (*This is great for crispy flaky tops. If you prefer a more buttery taste add more melted butter to milk mixture. ** Along with the butter after baking.) Best of wishes cooking and thanks for this awesome recipe!

        • Kendra says

          Also, I am 20yrs old, in good ol’ Mobile, being from the south, grand mama had me baking biscuits at 8yrs old, pies/cakes/cookies/sweet breads etc., by 13. This recipe tops grand mama’s, lord bless her heart and rest her soul, she’s yelling at me through the grave for this one. My fiance loves my cooking but these biscuits he devoured! I got one with peach butter on it out of a batch of 15 fluffy biscuits. Just another way to melt a southern mans sweet heart with biscuits and strawberry/blueberry freezer jam. Oh, and of course pecan pie! :)

  3. Crysti says

    I have used your recipe for 3 days in a row now. Thank you so much for sharing. I finally made biscuits I am proud of. Thank you and God bless you

    • says

      Crysti
      I love to get comments like this. It really makes my day. Biscuits especially are a challenge for anyone, and God bless you back for your kind words

  4. Karen says

    I made these tonight and they were very good. I do not have access to White Lilly nor self-rising flour but they were still very good so I used all purpose flour with extra baking powder. I only got 5 biscuits out of the recipe though and they were not but an inch tall. I used a kitchen glass as the cutter so they were about 2 inches in diameter. I will definitely make again.

  5. says

    Do you have to use the White Lilly flour or can you use any self-rising flour???? Recipe looks and sounds awesome….thank you for posting…I will try to make them as soon as I found out the answer about the flour….Thanks Again…

  6. Mike says

    If you keep your flour and butter or lard in freezer couldn’t you cut out the 15 minute wait of putting the mixture in the freezer? That is a step I use to save time. Haven’t tried your recipe but will soon.

    • says

      Another tip is if you think the butter has gotten to soft after you cut in the flour, refreeze for 15 minutes. It stops the butter from further softening and will be wonderful as it melts in the oven.

  7. Theresa says

    Angela-I have been searching for a perfect “fluffy” biscuit recipe. Excited to make these soon. Which Lily flour are you using exactly? White Lily Bleached all-purpose? White Lily Bleached self-rising? or White Lily Unbleached self-rising? I am assuming that you are using one of the self-rising because of the lack of baking powder? Thank you in advance for clarifying!

  8. Lisa says

    I made these biscuits yesterday and they are AMAZING! Not quite as fluffy as I had hoped, but still delicious. Stores in my area don’t carry White Lily flour. Would Swans Down Cake Flour be comparable? Just trying to make them as fluffy as possible. Thanks!

  9. Starla says

    Made these tonight to go with fried chicken and corn on the cob!
    They were absolutely fantastic! This will be my “go to” biscuit recipe for sure. Thanks so much for the recipe!:)

  10. K says

    I need help. The liquid measurement in biscuit recipes never seem to be enough for me and I always find myself adding a quarter cup more of the liquid. What am I doing wrong? I do live in a very humid environment…down south. Could this be it? Please help.
    On a positive not….Your recipe reminds me of my grandmother baking for us when we were little.
    I am working to perfect my technique and this recipe is the closest I have come to awesome biscuits. I just need to figure out the liquid part.
    Thanks for your help.

    • says

      If the extra liquid is giving you the biscuits you love, then that is the amount to use. In the old days, I understand the women never used a recipe but a “feel” to know it was right.

      • says

        I use this recipe ALL the time. I love making biscuits now after years of trying to find a good recipe. I am smiling reading your comment – when I was little, I used to marvel at how my grandma made her biscuits…. in the top of her flour canister! She didn’t measure a thing, just made a little well in the top of her flour, and started mixing them together right there without a bowl or anything. She made fabulous biscuits – now I do too!! Thank you!!

    • B says

      I love this recipe, but mine turns out way to dry as well. I add about the same amount of extra milk and it turns out fine. It does make me wonder what I am doing different though…

  11. michelle says

    I was looking for a good buttermilk recipe that I could add to my homemade recipes, and this is sooo it ! I made a 1st batch with my son, and cooked one of the biscuits to see whether I would like it or not, and when I tasted it, it was so delicious and buttery, taste very much like Popeye’s Chicken (buttery biscuits). I ate it with some homemade applebutter I’d made just the other day. This recipe gets a THUMBS UP from me! I HIGHLY recommend this recipe.

    • says

      Michelle that makes me so happy to hear that this was successful for you. I’ve never had Popeye’s chicken (biscuits) but I’ll take that as a compliment.

  12. Starla says

    Ok. This is getting a little out of hand!:)
    This is the 3rd time in one week to make these, but the practice has definitely made them even better. The last two times I served them with sausage gravy.
    Unbelievable! I cut them a little thicker tonight and let them go 18 min.
    This recipe is crazy good. My whole family agrees. I got so many compliments tonight I just had to comment and thank you again for such a keeper.

    • says

      Starla,
      I would love to have that sausage gravy recipe. I’m so glad you are enjoying them. And, it’s true, biscuits just keep getting better and better.

  13. Diane says

    Made the recipe this morning and if I could give it 10 stars I would. I have been a baker for 40 years and have tried and tweaked countless recipes, but still hadn’t found “the one” – until now. I wanted one that was very fluffy (almost like a roll, but with more of a mouthfeel), and still had a crisp outer top and bottom. These came out exactly that way. I did not have Lily Flour, but just a store brand AP flour. I did end up adding an additional 1/4-1/3 cup buttermilk, but assumed I would because it depends on the grind of the flour you are using. Heavier flours take more liquid. I opted to not brush milk on the tops before baking because we only have 2% on hand and you definitely want a milk with a higher fat content to get the desired color and texture. I did brush melted butter on them after baking. I used a 3″ biscuit cutter which resulted in 7 biscuits that rose about 1.5″ to 1.75″ tall. Beautiful and perfect. I wouldn’t change a thing the next time I make these.

    • says

      That makes me so happy, and thank you so much for writing here. This comment means a lot, and I think I will go in and let folks know about using AP flour and adding more buttermilk.
      Thanks again,

  14. barbie says

    I have a question for you Angela because I really want to try this recipe for my biscuits and gravy this morning but I’m using regular AP flour and I’m going to make my buttermilk but if I need to add an extra 1/3 cup how much vinegar to I use for the buttermilk

    • son says

      Add 1 Tbsp of vinegar in measuring cup then fill the rest up to the 1 cup line to equal one cup of buttermilk. As I figure, the ratio is 1 teaspoon of vinegar to 1/3 cup of milk.

  15. dwinfield10 says

    Thank you for this. I can now make better biscuits than I can buy at the store, and for less money. Far easier than I thought it’d be as well.

  16. K says

    Thank you! Your advice and assistance worked! These really ARE the best biscuits I have made ever. I do not think I would have persisted on biscuits without your notes or personal help. I thank you, kindly. My husband finally says…now those are good biscuits! I agree with you that I was simply adding too much flour…And white Lilly is definitely the flour of choice for a reason. Thank you for helping me gain confidence in biscuit making…now I will begin the task of trying to make cinnamon rolls from scratch correctly. If you have any tips here…please share. Thank you, again. I will continue to forward your website to others looking to perfect their biscuit making. :-)

    • says

      I am so happy to get this kind of comment. Thank you for your kind words and please do try some of the other varieties on the site. The sweet potato biscuits are great.

  17. Rachel says

    I have never in my life tasted a biscuit that is so lush, so buttery, that it does not need butter.

    Until today. This is, hands-down, the best biscuit that I have ever had.

    I’m more of a yeast bread baker, but my husband and 3-year-old love biscuits and gravy. I try a different biscuit recipe each time I make it, and they’ve been good but unremarkable until these. I made these this morning with a traditional sausage gravy.

    I used AP flour and added a bit of extra milk. I got a nice silky dough, but they didn’t rise as much as yours. I suspect that the AP flour needs more baking powder, since it is more dense than your White Lily flour. Next time (and I suspect that “next time” will be tomorrow morning!) I’ll try increasing the baking powder to 1.5 tbsp.

    I added a bit extra melted butter, mixed it with the milk, and basted the biscuits with it several times during the cooking process. The basting always gives my baked goods some extra goodness, and this was no exception. The tops were rich, flaky, and slightly crisp. The inner biscuit was fluffy and had such a lovely flavor from the buttermilk.

    Anyway, hubby and son loved these with sausage gravy. I thought they were even better with homemade strawberry jam. Either way, they were AMAZING and I will never make another biscuit again. In fact, these may replace some of my weeknight yeast rolls as well.

    Thank you so much for this recipe! :)

    (and sorry for the novel – I’m a writer and I tend to get a bit carried away)

    • Pat Starr says

      Was looking for a soft biscuit recipe.I found this one and I am pleased with the results.the appearance looks great,and the favor is wonderful..I read the reviews and added 1/3 cup more of the buttermilk. I will pass the recipe to my
      family members and my friends.
      Thank you for the recipe.

  18. Kath says

    Don’t know if it’s the freezer step or what, but this is the best biscuit recipe! They rise perfectly, the tops browns nice, and the bottoms sort of fry from the butter.

    I didn’t have buttermilk or anything to make it with, so I dissolved a True Lemon packet then added milk to make 3/4 c.

  19. Henry says

    Why do you use all purpose white lily instead of self rising?

    For those looking for white lily and can’t find you can order it online from their site.

    Also, where is the recipe for chocolate gravy?! That combo looks ultra yummy!!!

  20. Christeen says

    Thank you, thank you, thank you, these were excellent…. I’ve been searching for a recipe like this and my family agrees this one is a keeper.

  21. laurie says

    Best biscuits I’ve ever made! Hands down! Fluffiest and yummiest! My husband and I were both so amazed. Thanks for the awesome recipe! :)

  22. Peggy says

    OMG! I have to admit that i am NOT a good baker! My husband’s mother made scratch biscuits without a recipe, so every time I tried they just never measured up so after a few years of trying, i finally gave up! I am 60 years old and been married for 43 years and FINALLY have made a yummy biscuit with this recipe!! Thank you!!

  23. Barb says

    I halved the recipe (just me at my house) and they didn’t turn out as high but the buttery flavor and fluffy texture made them taste wonderful! I’ll keep trying, though. Love good biscuits! My mother in law was a southern cook and made biscuits similar to these, and I often watched her but was never able to pull it off. I had convinced myself some cooks have magic fingers. Anyway, thanks for sharing the recipe and the tips.

  24. Monireh says

    Best biscuits EVER. I have been making biscuits for my family for years and they always ask for it specially on weekends. I have always been looking for a flaky biscuit recepie and I now found it. Same ingredients but the way you handle the dough makes a world of difference. My family loved them. Thank you sooooo much, grateful for you sharing such a wonderful recepie :) I give this recepie the highest rating!

  25. Marian says

    Hello!

    I am anxious to try these biscuits (actually in the middle of doing so), but I am confused by the directions. It says to add dry ingredients (flour, salt, sugar, baking powder, and baking soda) together, but I think the baking soda is for the buttermilk. I don’t see a measurement for the dry ingredients. . .

    Can you clarify?

    Thanks!

  26. Claire says

    These sound amazing, and having heard so much about the American ‘biscuit’ I would love to try making them. In Australia a biscuit is what you would call a cookie, and this looks similar to a scone.
    Anyway, I just wanted to say that I was really looking forward to watching you make them, but the link didn’t work. Lucky it didn’t take to much searching to find it (just look for tastingnashville.com and at the moment it’s on the front page). But here is a copy of the URL if it will let me http://50.87.139.102/?p=220.
    Might try making them for my birthday party tomorrow night. Now I just need to find a recipe for corn bread, and see if I can find what grits are all about!

  27. RIchard James says

    Thanksgiving 2013, and we don’t have any rolls or bread so I decide to make a batch of biscuits. I never make biscuits, because they never come out very good. The Thanksgiving biscuits were no different. So forward a few weeks to Christmas 2013. Again I think it would be nice to have biscuits, so I search the web and land on this recipe. I cut up my butter and stuck it in the freezer. I mixed up the dry ingredients with the butter cut in, and stuck that in the freezer. Came time to bake the biscuits, and I stirred in the buttermilk, flopped it out on a board, kneaded a bit, cut out the biscuits, and placed them close together.
    Took them out of the oven after about 12 minutes (this oven runs a bit hot) and they were a beautiful golden brown top and bottom. We all bit into them with exclamations – crunchy on the outside and tender and moist inside — the best biscuits ever!!! Highly recommended.

  28. Simone says

    Dear Angela, thank you so much for sharing your recipe, giving useful tips and clear instructions and pictures. As a result, I had success with biscuits, first time ever! After reading your story, admiring the beautiful twins (I have twins too, 7 yrs old) and positive reviews, I gave it a shot. I made them with slight trepidation, wondering again if baking biscuits is skill that will elude me. I followed all instructions and stood by the hot oven for the entire 15 minutes, staring at the biscuits while they baked. I was elated to see them rising (although not as spectacularly as yours) and finally starting to brown. I was still staring at them when they were done and taken out of the oven. I couldn’t believe I made those biscuits. For once, they looked right! And when I buttered one and tasted it, oh! So delicious! The husband and 3 kids approved of them too. They had refused to touch the previous ones I baked after taking one look at them! Talk about being subtle! I am so happy. Once again, thank you!

    • says

      Thank you Simone for that lovely comment. I get the greatest joy knowing I truly helped someone in their kitchen. Biscuits are the kind of food that make a good memory and I’m glad to see that for you.

  29. Michael says

    Wow, wow, wow! I live in the south and decided to try my hand at biscuits. I tried several recipes and they were always flat and bland. Thank goodness for the Internet and this page. I just made them this morning for my two sons and topped them with homemade sausage gravy. Then I made them again tonight for my wife to taste. She LOVED them. They are indeed “the best homemade southern biscuits” out there. THANK ANGELA!

  30. Sharon says

    I made these using bread flour because that’s all I had. These are the best biscuits I have made! Even my Mother who bakes her own said these were so good that I will have to bake the biscuits from now on!

  31. Chelsey says

    These are AMAZING!! Everyone in my life loves these! Do you happen to know if the dough will keep overnight? If so, should I put the dough wrapped as a whole in the freezer or fridge, or should I wrap the individually cut biscuits? Thank you!!

  32. Kathleen says

    I made them for my Thanksgiving dinner. And They were so good thanks so much, they are now part my Sunday breakfast.

  33. Kathy says

    Excellent! It turned out just as you said. I did use SR flour & added a pinch of salt plus a little less than a TBSP of sugar to the flour. I keep my flour in the frig so all my ingredients were cold. I did have to use a little extra buttermilk to make the dough sticky enough,. I cut them out with a 3″ round tea glass & ended up with 7 large biscuits which fit perfectly in buttered, iron skillet. They came out light & fluffy on the inside with a buttery crunch to the outside. Yum! This is a keeper! Thanks for sharing!

  34. Anita says

    Wow and I thought mine where good yours are what’s camber soup says Mmm Mmm Good :) Thanks familia loved them with dinner tonight !

  35. paula says

    Wow. These were the best biscuits I have ever made. Thank you for the recipe. My mother’s family is from the south, and I have never been able to consistently make great biscuits. These are wonderful. As my son was eating his 2nd biscuit he said, “I hope when I get married, my wife can cook like this.”
    What you said is right, southern biscuits are not flakey, they are fluffy and pillowy. These were perfect. I like to use my iron skillet because it gives the bottom a little crisp. I had to use a little extra buttermilk like you said I might need b/c I did not have white lilly flour. I had pillsbury all purpose. Next time I will buy the White Lilly.
    Thank you again. I have already sent your website to my best friend, who is a great cook, and I know she will love these too.

  36. Heather says

    I never take the time to write reviews, but I had to with this recipe! I am a southern girl and one who considers herself a baker, and I have never been able to make fluffy biscuits until now! This recipe is amazing! Thank you for rescuing me from my biscuit making shame:)

  37. Lin says

    Angela, thank you so much!!!! I was unable to make an edible biscuit, no matter how I tried. I followed all that you suggest. These are amazingly YUMMY!! I don’t need mcdonalds any more!!!! Lin

  38. Lin says

    Thank you so much Angela!! These are YUMMY!! I followed your suggestions and I won’t be needing mcdonalds anymore!! I was unable to make an edible biscuit till now!! These turned out delicious!!

  39. Kristin says

    I have been searching for a great buttermilk biscuit recipe. Happy to say I found it with this recipe! I made them in a preheated cast iron skillet and they rose beautifully and tasted wonderful!

  40. JoAnne says

    I found this recipe by chance about a week ago and am getting ready to make them for the third time. They are great!

  41. Jim B says

    Looking for a recipe like this for a long time. Used AP flour, a little extra buttermilk based on the consistency and an extra quarter tsp of baking powder. They were absolutely wonderful. Fluffy and butteyr on the inside and crisp on the outside. Thank you very much for posting this recipe. So long Bisquick.
    JB

  42. natalie says

    i’ve made 4-5 batches of these biscuits and from day 1 they were AMAZING. but i think tonight is the best batch yet!

    my fiance’s favorite meal is biscuits and gravy with the biscuits being his favorite part. after time spent down south he has a very discerning palate when it comes to biscuits and these biscuits have done it for him. i have tried several biscuit recipes and he has politely told me they didn’t have “it.” i was losing hope that i wouldn’t be able to master biscuits before we got married (a challenge i gave myself) but i have thanks to your recipe! the video was extremely helpful as adter several failed attempts i had lost confidence-but when i saw your adorable little sons do it so effortlessly, i knew i could too.

    my fiance just tried one hot from the oven and told me they were the best biscuits he’s ever had, and i agree!

  43. Does Melt Your Man's Heart Really Work? says

    Your material implies that you are pretty literate and good at writing attention-catching posts.
    Maybe you write for other individuals? I really could hire you on your work (per hour, per article, .etc).

  44. Randy says

    The recipe and feedback sound great. How would the recipe change if I needed to make a large batches to accommodate a large crowd (think 300+ servings)?

  45. Dan says

    Well, I made your biscuits for the third time this morning. They were my Fathers Day gift to myself. As a northerner I can’t get White Lilly or full fat buttermilk, but I have some self rising White Lilly I brought back with me from my last trip down south (Now I wish I could find some Yellow Label syrup). Angela, they get better each time. I made one batch with lard and one with butter. I think my wife and I like the lard better. I added a touch of salt and one tablespoon of sugar and a pinch of baking powder to the milk. I also used my cuisinart on short bursts to cut in the lard. I know, I am lazy. Thanks so much!!! Awesome.

  46. Ana says

    Your biscuits are incredible. I’ve never made them from scratch before, and I’m so glad yours were the ones I chose to try. I make a double batch every time, and they’re always gone within three days tops. My boyfriend doesn’t eat them, he inhales them. Thanks for a great recipe!

  47. Don says

    Hey Angela!
    I’m writing you as to inform you and your subscriber’s of something I had found out through a little research of my own; concerning “White Lilly Flour”.
    What I had found out was White Lilly Flour was bought by “Smucker’s” and you can order White Lilly Flour from there Web Store. Verses Wal Mart’s on line ordering is a bit more exspensive. . .
    I’ve been making BG for quite along time when persona’ly was looking for a new aproch to my own recipe! And happened appon your site. I haven’t had the chance to try your method as of yet!
    But I rest assured that what you have done will meet and or exceed what I was looking to do with my own recipe . . .
    I Look forward to that morning and also to the repost of what those results are!
    Thank You so much for your time in doing what you’ve done. . .
    Mr. Don Birk
    p.s. :)

  48. Joel Welbon says

    Awesome. ..I love to cook but have never done saw this one and thought I would give a try. I happen to have all but the Lily Flour so I used All Purpose Flour White… Now I tried this 15min after finding it literally!!!! Have work on it and take my time next time which will be tomorrow. .. I only got 8 biscuits I had no biscuit cutter so I used a cup… My dough was very sticky… I probably need more flour on my hands and on table… My daughter and I had a blast get dough off hands… Lol… Not sure how much extra buttermilk I added as I did not measure… Not sure what I was thinking… I just poured because it was dry… Will not do that next time… I would definitely recommend this to anyone… Any ideas on how to cut butter in without and pastry mixer.. I did by hand and cut butter up.. I mixed-up with a whisk…

  49. Daniele says

    Thank you for sharing this! The boys are adorable! I am going to have to make these right now! Mouth is watering already…
    p.s. The tips you give are just the ones I needed to hear. Thank you again!

  50. joanne says

    I posted long ago after trying this recipe to let you know it is the best biscuit recipe ever. Just a note to those reading – if you do not enjoy making biscuits do not try this recipe. Once you make them, your family will expect a constant supply. Do not ever take them out of the house, because once you do, you will be expected to bring them to every social gathering that involves food. People will randomly stop by just for tea and a biscuit. They really are fabulous!

  51. Emmy says

    I love this recipe! I’ve only made biscuits from scratch one other time but they turned out hard. So glad I found this recipe. It will be my go to from now on. Thank you so much for sharing. ❤️❤️❤️

  52. Sarah C. says

    I have tried many biscuit recipes and this is by far my favorite. I grew up in North Carolina and these biscuits remind me of those I would get at home. Thank you so much for the recipe, video and extra hints!

  53. Kelly says

    My family LOVED these biscuits. I made them instead of having dinner rolls. I added about a half a tsp of garlic salt to the melted butter at the end, came out perfect! Nicely done, soft and just like home. Also it only took me 8 minutes to cook these!Well, guessing it’s because my oven is only 3 months old, haha. Fantastic! :)

  54. says

    I hardly eve leave a comment but I have been trying for years to make a great biscuit. This is it. I just made them and am so happy!!! they are just what I have been looking for. love you.

  55. David says

    AWESOME, WONDERFUL recipe!!! Thank you so much for sharing this. I’ve been trying and trying with Alton Brown’s recipe. These I made with your recipe are sweet and fluffy and buttery. Everything a southern biscuit should be. Thanks again for sharing this.

  56. River says

    Is baking powder and baking soda the same thing? I am new to all this and am craving some good homemade biscuits. Also, I am celiac and wondered if this recipe would work with almond flour or some other kind of gluten free flour such as brown rice, amaranth, etc.? Thank you for suggestions–to anyone who responds to my inquiry.

    • says

      Here is an article explaining the difference between baking powder and baking soda.
      As far as gluten free, I might try the new gluten free flours. They may not come out as fluffy, but should still work.
      I hope this helps.

  57. Donna says

    These came out great, which is unusual when I try to cook biscuits!
    I like that the recipe uses butter instead of shortening. My husband was very happy with the result!

  58. chris says

    I found a trick when researching pie dough recipes this summer to grate the butter into the flour..I did that with this recipe..and it turned out great! best biscuits I’ve ever made!

  59. Big John CHA says

    Great video and recipe. I hope this isn’t a question you’ve already answered. I looked but may have missed it. Dilemma: I have White Lily Self-Rising Flour in the pantry, and since I’m only cooking for two, I’m hesitant to buy an additional bag of regular. Is there a reason I shouldn’t use the self-rising I have on hand if I leave out the baking powder?

  60. Lisa says

    I made these biscuits this morning and the are delicious. Traditional baking powder biscuits made with Crisco have almost a bitterness to them. These are perfect in every way.

  61. pooja says

    Just tried these biscuits. I always thought making biscuits would be very challenging, considering the intricacy of handling the dough and getting the flakiness right. But watching your two adorable sons making biscuits made me feel like I could try them too. The recipe is perfection. I made them for the first time and they came out amazing! My husband loved the morning breakfast surprise and couldn’t believe how good the biscuits turned out in the first attempt. Your measurements and tips are very precise and helpful! Thanks a lot for posting this recipe! And to your sons for making them look so fun to bake! :)

Trackbacks

  1. […] I used my flaky biscuit technique, which is a little bit different from my fluffy biscuit technique. This recipe requires rolling and folding, which is a bit fun. It’s not puff pastry and you don’t have to be perfect. I roll the dough and butter it and fold it. These are a bit unusual as biscuits aren’t usually turned into pinwheels.  I lowered the heat on these to 400 degrees, as I usually make my biscuits at 450, because of the honey. You can also make these biscuits the traditional way using the ingredients below. You don’t have to roll them. You can pat the dough out and use a biscuit cutter in just the same way I made these fluffy buttermilk biscuits for my Southern husband.  […]

  2. […] preference — everyone seems to have a different idea of the perfect biscuits. However, I used this recipe, and they turned out so fluffy and delicious I decided to link to it rather than give you the one I […]

  3. […] I love their peach jalapeno, but you could use any of the other Zack’s Pepper Jellies (raspberry, blackberry, pineapple, strawberry, hot chocolate habanero).  If the kids don’t want the heat, my favorite blackberry is a kid favorite. The sweet potato butter is a must have (and is part of the giveaway).  We used that all up first, mostly with my  famous Southern biscuits.  […]

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