Southern Biscuits: Flaky, Buttery, and Ready to Steal the Show

There’s something about pulling a warm Southern biscuit apart and watching the steam escape that makes it hard to wait for everyone to sit down. Around here, the last biscuit has a habit of disappearing before I’ve decided whether I want butter, jam, or gravy.

These homemade Southern biscuits are made with six simple ingredients, including cold butter and your choice of milk or buttermilk. They bake up golden and tender, ready to serve alongside breakfast, a bowl of soup, or a generous spoonful of Southern chocolate gravy.

Why You’ll Love These Southern Biscuits

• Simple ingredients: Flour, baking powder, butter, and a few pantry staples make the dough.
• Milk or buttermilk: Use whichever you have on hand. Buttermilk adds a little tang.
• Quick to make: The recipe takes about 15 minutes to prepare and 10 to 12 minutes to bake.
• Easy to serve: Split them for breakfast sandwiches, add them to a dinner plate, or serve them warm with honey.

Southern Biscuit Ingredients

Here’s what you’ll need for approximately 8 biscuits. The printable recipe card is at the bottom of the post.

• 2 cups all-purpose flour
• 1 teaspoon sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 8 tablespoons cold butter, cubed
• ¾ cup cold milk or buttermilk
• Optional: egg wash for brushing the tops

Ingredient Notes

• Flour: Spoon the flour into your measuring cup and level it off. Packing too much flour into the cup can make the dough dry.
• Baking powder: Check the date on the container. Fresh baking powder helps the biscuits rise.
• Butter: Keep the butter cold until you’re ready to cut it into the flour. Small pieces of butter in the dough help create a tender, flaky texture.
• Milk or buttermilk: Regular milk makes a mild biscuit; buttermilk adds a tangier flavor. Keep either one cold until mixing.
• Egg wash: This is optional, but it gives the tops a glossy, golden finish. Here’s how to make an egg wash.

Equipment You’ll Need

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• Mixing bowls
• A pastry cutter or your fingertips for cutting in the butter
• Round biscuit cutters, a drinking glass, or a knife
• A baking sheet or cast-iron skillet
• A pastry brush if using egg wash

How to Make Southern Biscuits

Yield: About 8 biscuits
Prep time: 15 minutes
Bake time: 10 to 12 minutes
Oven temperature: 425°F (220°C)

1. Heat the oven and prepare the pan

Preheat the oven to 425°F (220°C). Lightly grease a baking sheet or cast-iron skillet.

2. Mix the dry ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3. Cut in the cold butter

Add the cold, cubed butter. Use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs. Work quickly so the butter stays cold.

4. Add the milk

Make a well in the center of the flour mixture and pour in the cold milk or buttermilk. Stir gently until the dough just comes together. It may look a little shaggy; that’s fine. Avoid stirring until it becomes perfectly smooth.

5. Shape the dough

Turn the dough out onto a lightly floured surface. Gently knead it 3 or 4 times, just enough to bring it together. Roll or pat the dough to about 1 inch thick.

6. Cut the biscuits

Cut the dough into rounds with a biscuit cutter or the rim of a glass. Press straight down and lift without twisting. Gently gather the scraps, pat them together, and cut out the remaining biscuits. The number you get will depend on the size of your cutter.

Place the biscuits close together on the prepared pan for softer sides. If you like, brush the tops with egg wash.

7. Bake until golden

Bake for 10 to 12 minutes, or until the biscuits have risen and the tops are golden. Check a center biscuit to make sure it is baked through; if it is still doughy inside, return the pan to the oven and check again after a few minutes. Serve warm.

Tips for Tender, Flaky Biscuits

• Start with cold butter: Leave it in the refrigerator until you’re ready to use it.
• Handle the dough gently: Mix and knead just until the dough holds together. Too much handling can make biscuits tough.
• Keep the dough thick: Rolling it to about 1 inch gives the biscuits room to rise.
• Cut straight down: A clean cut helps the sides rise evenly. A knife works well if you’d rather cut the dough into squares.
• Check the centers: Ovens and biscuit sizes vary, so use the bake time as a guide and make sure the middle is no longer doughy.

Biscuit Troubleshooting

Why are my biscuits dense or tough?

Overmixing, overkneading, or adding too much flour can make biscuits heavy. Measure the flour without packing it down and handle the dough gently. Also check that your baking powder is fresh.

Why is my biscuit dough dry and crumbly?

A shaggy dough is normal, but it should come together when gently pressed. Double-check that the flour was measured without packing and that the full ¾ cup of milk was added. If loose flour remains, add a small splash of cold milk at a time, just until the dough holds together.

Why are my biscuits golden outside but doughy inside?

They may need more time in the oven, particularly if they were cut large or placed close together. Return them to the oven and check again after a few minutes. If the tops are browning too quickly, loosely cover them with foil while the centers finish baking.

Ways to Serve Southern Biscuits

I love a warm biscuit with butter melting into the middle, but these are just as good dressed up for breakfast or served with dinner.

• Spoon warm chocolate gravy over split biscuits.
• Serve with sausage gravy, scrambled eggs, or breakfast sausage.
• Add butter and jam or a spoonful of strawberry habanero preserves.
• Make breakfast sandwiches with eggs, cheese, and your favorite cooked breakfast meat.
• Set a basket on the table alongside soup, stew, or a holiday meal.

Craving a cheesy biscuit instead? Try my copycat Red Lobster Cheddar Bay biscuits.

Storage, Reheating, and Make-Ahead Tips

Store baked biscuits

Let the biscuits cool completely, then keep them in an airtight container at room temperature for 1 to 2 days. For longer storage, freeze the cooled biscuits in a freezer-safe bag or container.

Reheat

Wrap biscuits loosely in foil and warm them in a 350°F oven until heated through. You can also microwave an individual biscuit briefly, although the outside will be softer.

Freeze unbaked biscuits

Cut the biscuits and arrange them on a tray in a single layer. Freeze until firm, then transfer them to a labeled freezer bag or container. Bake from frozen at 425°F, allowing additional time and checking that the centers are baked through. The exact time will depend on their size and your oven.

Frequently Asked Questions

Can I make Southern biscuits with regular milk?

Yes. This recipe works with either regular milk or buttermilk. Buttermilk gives the biscuits a tangier flavor, while regular milk keeps the flavor milder.

Do I need a biscuit cutter?

No. You can use the rim of a drinking glass or cut the dough into squares with a knife. Press straight down when cutting and avoid twisting.

Why should the butter be cold?

Cold butter stays in small pieces as you mix the dough. As the biscuits bake, the butter melts and helps create a tender texture with flaky pockets.

Should biscuits touch on the baking sheet?

For this recipe, place them close together if you like softer sides. You can space them farther apart if you prefer more browned edges; check for doneness because baking time may vary.

Can I make the biscuits ahead?

Yes. For a head start, cut the unbaked biscuits and freeze them as described above. You can also bake the biscuits ahead, cool them completely, and reheat them before serving.

More Recipes to Try

• Southern Chocolate Gravy
• Copycat Red Lobster Cheddar Bay Biscuits
• Strawberry Habanero Preserves

If you make these Southern biscuits, I’d love to hear how you serve them. Are you on team butter and jam, or do you reach for the gravy?

This recipe was originally published February 8, 2014, and updated April 13, 2026.