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Southern Biscuits

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Southern Biscuits

Love these biscuits! The texture was just wonderful, so flakey. So much better than those store-bought ones. This will be my go-to recipe for making biscuits.



14 servings


20 min


10 min


30 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free


Amount Measure Ingredient Features
2 ½ cups self-rising flour
self-rising, sifted
½ cup vegetable shortening
* Camera
1 cup buttermilk


Amount Measure Ingredient Features
591 ml self-rising flour
self-rising, sifted
118 ml vegetable shortening
* Camera
237 ml buttermilk


Preheat the oven to 475 F.

Lightly grease a baking sheet.

Put the flour in a large mixing bowl.

Make a well in the center.

Add the shortening and buttermilk.

Start working the flour into the milk and shortening, squeezing the mixture through the fingers until a soft dough is formed.

This will be a sticky dough.

Lift the dough from the bowl and start folding, gently kneading or pressing with the fingertips, and turning the dough until it is no longer sticky.

Pat the dough to a thickness of about ½ inch.

Cut with a 2 inch biscuit cutter.

Or instead, many Southern bakers prefer to pinch off small portions of dough to make balls about 1½ inches in diameter.

Roll balls in your palms, place on baking sheet, and press with knuckles to flatten slightly.

Place on baking sheet.

If you want outside to be crispy, the biscuits should be placed about 1 inch apart.

For a soft biscuit, place with edges touching.

Bake for about 8 minutes, until lightly browned.

Best served hot from the oven, with butter, jam, or fresh berries, if desired.

Note: Raisins or dried cranberries can be added to batter if desired.

* not incl. in nutrient facts Arrow up button




Nutrition Facts

Serving Size 40g (1.4 oz)
Amount per Serving
Calories 3014% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 1057mg 44%
Total Carbohydrate 20g 20%
Dietary Fiber 2g 8%
Sugars g
Protein 20g
Vitamin A 0% Vitamin C 1%
Calcium 34% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

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