Southern Style Biscuits

Fluffy Southern Style Biscuits on gracefullittlehoneybee.com

Fluffy Southern Style Biscuits on gracefullittlehoneybee.com

Southern Style Biscuits

  In America, biscuits are a quick bread made with baking powder that is rolled out and cut into rounds. They became popular in the south because they could be made without yeast, a costly ingredient. Today, southerners like their biscuits light, fluffy, tender and smothered in butter, jam or gravy.

  These biscuits remind me of my grandma who used to get up every morning and make them for my grandpa along with a full spread of bacon, eggs and gravy. If you don’t have a southern mama or grandma who used to make these for you then you MUST give this recipe a try. I promise you won’t be disappointed.

 

How to Make Southern Style Biscuits:

Preheat oven to 450.

In a bowl, combine flour, sugar, baking powder and salt.

Using pastry cutter or fork, cut in shortening until mixture resembles coarse crumbs.

In separate bowl, combine egg and milk.

Add milk mixture to flour mixture and mix until just moistened.
Turn the dough onto lightly floured surface and knead a couple of times.

Roll the dough to 3/4″ thickness and cut into biscuits using biscuit cutter, cup, mason jar, etc.

Place biscuits onto ungreased baking sheet or pan and bake 12-14 minutes or until golden brown.

 

Do you have a favorite biscuit recipe? I’d love to know!

 

Southern Style Biscuits

Quick bread made with baking powder, rolled out and cut into round biscuit shapes.
Prep Time20 minutes
Cook Time14 minutes
Total Time34 minutes
Course: Bread
Cuisine: American
Keyword: Southern Style Biscuits
Servings: 12 biscuits
Calories: 170kcal

Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp sugar
  • 4 tsp baking powder
  • 1/3 tsp salt
  • 1/2 cup vegetable shortening
  • 1 egg beaten
  • 2/3 cup milk

Instructions

  • Preheat oven to 450.
  • In a bowl, combine flour, sugar, baking powder and salt.
  • Using pastry cutter or fork, cut in shortening until mixture resembles coarse crumbs.
  • In separate bowl, combine egg and milk.
  • Add milk mixture to flour mixture and mix until just moistened.
  • Turn the dough onto lightly floured surface and knead a couple of times.
  • Roll the dough to 3/4" thickness and cut into biscuits using biscuit cutter, cup, mason jar, etc.
  • Place biscuits onto ungreased baking sheet or pan and bake 12-14 minutes or until golden brown.

Notes

May substitute butter or coconut oil for shortening.

Nutrition

Calories: 170kcal | Carbohydrates: 18g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 78mg | Potassium: 180mg | Fiber: 1g | Sugar: 2g | Vitamin A: 42IU | Calcium: 78mg | Iron: 1mg

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36 Comments

  1. That sounds good. Any tips on how to knead? I never learned and I've watched some videos but never seem to get it right. I guess that's why I use a bread maker but I'd love to make biscuits. P S Can you use butter instead of shortening? PS I love your recipes!
    1. Hi Sue! You don't really need to knead it very much maybe 3 or 4 times until the dough comes together and is soft. Maybe you could search YouTube for a video on how to knead? I'm not sure I can explain it in writing very well. Also, you can substitute butter just make sure it is softened enough to work with.
      1. Just found your blog. I am going to try your biscuit recipe. However, 450 seems awfully hot - did you maybe mean 350? Thank you. Shirley
        1. If you add an egg and bake them at 350 you'll make buttermilk Rusks, not biscuits. The oven needs to be piping hot for biscuits. I used this example because if you've ever had a rusk then you'll understand what happens when you bake biscuits at too low a temperature
    2. I make my biscuit's without egg nor sugar, I also use Buttermilk, I use my hands to name them...I know when they are ready to put into the oven..by the feel of the dough....I have been making them, a long time...I will be 74 in December...but may try yours... I love all things made from scratch....I like to know what is in my Food,before I put it into my body...but Still eat some not so healthy... Your biscuits do look really good
    3. Kneading is easy. Dust flour on a counter/table plop the dough ball on table/counter beat the hell out of it with your fists smack it a few times with the palms of your hands for good measure. You are trying to get rid of air bubbles! Fold the dough over itself add a little more flour if it's getting too sticky, you can also plunge your hands on the bag of flour to help with this. Beat up the dough again and stretch it a little for good measure. form into a nice even ball and then punch and slap it to the 3/4 an inch thickness and cut it into rounds. You can also use a rolling pin before cutting them. The dough should look smoother, and have no cracks. Have fun.

      5 stars

  2. Take out the sugar and egg and substitute buttermilk for the milk and you would have a true Southern biscuit. I learned from the best!
    1. A real Southern Biscuit is made with self-rising flour. Self-rising flour is a much softer wheat flour than All Purpose flour. You only need two other ingredients, shortening and milk!
  3. Never used an egg or sugar when making biscuits. Will have to try your recipe. I just cut my biscuits with straight lines both ways. Some are squares (or rectangles) and the ones around the edges have an irregular side. I don't do this because I'm lazy. It's to prevent overworking the biscuits so they don't get tough.
  4. Just wanted to say thanks for this recipe! Made my first batch of Southern biscuits today & it took my back to my first visit to the States. Sounds funny now, it's not something we were familiar with in England, we tried them in Hawaii for the very first time ( unbelievably from the local McDonalds!!). Good or bad the taste was good enough to me & has always stayed with me. Very satisfied today!
  5. Can you cut them out then freeze them between wax or parchment paper ? Would love to do a Hugh batch and freeze for later use?
  6. Finally my biscuits turn out pretty and taste great! It has taken me years to find the right recipe. Thank you so much!
  7. I make my biscuits using 1/3 stick of melted butter, 1 egg, 2/3 c milk and 3 cups of bisquick. Stir until blended, then turn onto a bisquick covered board to coat and roll out for baking. Baked on ungreased baking sheet for approximately 10 minutes. Comes out great every time.
  8. I just made these biscuits....I am so proud of my self. They are so light and fluffy. This is a great recipe. I used Butter Crisco 1/4 cup and 1/4 cup real butter . They were so good. My husband swallowed two before he realized it. I will be using this recipe again. Thanks for sharing this recipe.
    1. I'd never heard of egg or sugar in biscuits before either, but tried it and was impressed.. very good. I've never had a biscuit cutter though. I do things very simply, minimalist even.. I've always just taken a sharp knife and cut them into squares. They taste the same :)
      1. I made them again this morning and want to add to my previous comment. The addition of egg and sugar do give the biscuits a pancake flavor. I'm used to true buttermilk biscuits with more salt, no egg or sugar. But I made these again specifically for that pancake flavor.. without having to stand over a hot griddle.
  9. More frugal.....Sugar and egg are not needed for great biscuits. I've never eaten a biscuit with egg added.
  10. Thanks, I'll try them soon. I love KFC biskets so hope these are like them. Most bisket recepies are too dry. :(

    5 stars

    1. No these are not like KFC. The egg is what makes it not like a biscuit. Maybe try a different recipe or maybe just eliminate the egg. Hope you find a good recipe that you like. 🤍🕊🙏🏼
  11. The really old Biscuit recipe in early Canadiana was called the 2 2 2 Biscuits: 2 cups flour 2 Tbsp. Sugar 2 tsp. Baking soda 2 tsps. Baking powder 2 Tbsp. lard 2/3 cups of soured milk / churned buttermilk The directions are the same as yours but these biscuits are much better!
  12. It’s not that these were really bad but my husband snd I didn’t care for them. It must be the egg n sugar that made them so different than what we are used to. We have never tasted southern biscuits like this n we are in Southern Tennessee. But they weren’t terrible. Someone here said a pancake like consistency n flavor, I would agree. But not really a pancake either. Just strange to us. We used butter n honey on them n still weren’t that great. We like to back those of the Holy Word though! We will be back for more recipes. Much Shalom to you, a fellow believer! 🙏🏼🕊🤍

    4 stars

4.50 from 10 votes (6 ratings without comment)

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