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How to Make Old-Fashioned Southern Biscuits

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Homemade biscuits, fresh from the oven!

Homemade biscuits, fresh from the oven!

Any southern girl worth her salt knows how to make homemade biscuits. We may cheat every now and then with canned biscuits, but we know the best tasting biscuits are made from scratch. This recipe makes a nice tender biscuit that is soft on the inside and crisp on the outside. To make a softer biscuit, you can place the unbaked biscuits in your pan with the sides touching and bake as directed below. This will not only make your biscuits softer on the sides, but will help them to rise better as well.

Enjoy these biscuits spread with butter, jam or honey. They make a fantastic accompaniment to any meal and are particularly good for sopping up gravy!

Old-Fashioned Southern Biscuits

Prep timeCook timeReady inYields

10 min

12 min

22 min

12 biscuits

Cut in the butter and shortening until the mixture resembles breadcrumbs.

Cut in the butter and shortening until the mixture resembles breadcrumbs.

Pat the dough to 1/2" thickness and cut with a floured 2" biscuit cutter.

Pat the dough to 1/2" thickness and cut with a floured 2" biscuit cutter.

Brush the tops with milk.

Brush the tops with milk.

Bake until golden brown.

Bake until golden brown.

Ingredients

  • 2 cups all-purpose flour
  • 1 Tbs sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 1/4 cup butter, cubed
  • 1/4 cup vegetable shortening
  • 3/4 cup milk
  • Extra milk, for brushing
  1. Preheat your oven to 450 degrees F.
  2. Mix together the flour, sugar, baking powder and salt in a medium sized bowl.
  3. Cut the butter and shortening into the flour mixture using a pastry cutter, butter knives, or your hands if you prefer. Continue until the mixture resembles breadcrumbs.
  4. Stir in the milk until the mixture comes together and begins to pull away from the sides of the bowl.
  5. Turn out the dough onto a lightly floured surface and knead about 10 times.
  6. Pat the dough to ½” thickness (you could use a rolling pin if you like, for more uniformity). Cut with floured a 2” biscuit cutter and place on an ungreased cookie sheet.
  7. Brush the tops of the biscuits lightly with milk, then place in the oven.
  8. Bake for 10-12 minutes, until the tops are golden brown.
  9. Serve warm.

Comments

Ben on December 22, 2014:

Hi AndrewI haven't created any hub pages yet but can see why it could be wohthwrile. Too much else to do at the present time but this could come in handy in the new year.Have already set goals and this may have to be added. Will I even have time to sleep in 2011 lolThanks for all your encouragement since I began my journey this year Andrew. Much appreciated.Have a wonderful Christmas and may 2011 be all you hope for.Patricia Perth Australia Patricia recently posted..

Neziha on December 18, 2014:

I appreciate your kind and gueorens advice a lot!. I have been trying it hardly and did not get those amazing results!. It is nice to see that you got my comment in a good way!God bless you!VA:F [1.9.10_1130]please wait VA:F [1.9.10_1130](from 0 votes)

Isis on December 18, 2013:

Homemade biscuits are always better than store-bought and this recipe brewed up some amazing biscuits! Some things I changed was :

1. Using 3 table spoons of baking powder instead of 3 tea spoons

2.using 1/3 of a cup of shortening rather than 1/4 of a cup.

3. Baking at 425° rather than 450° which took longer to bake, but the insides were fully cooked before the outer layer got too brown :) ... thank you for the recipe!

Jackie Lynnley from the beautiful south on December 06, 2013:

I'd like to try them too, thanks!

M.K. Bodo (author) from Virginia on April 27, 2013:

You're welcome! These biscuits are pretty awesome with gravy!

tamron on April 27, 2013:

I was looking for this recipe and could not find it. I was going to make biscuits and gravy. Thanks

M.K. Bodo (author) from Virginia on March 22, 2013:

Thank you!

Bake Like a Pro on March 21, 2013:

I LOVE biscuits especially Southern biscuits. I like how this recipe is lower in fat by using half oil and not all butter. Voted up and sharing.

Sheri Dusseault from Chemainus. BC, Canada on February 26, 2013:

Nice hub. I love to make biscuits. I will try this recipe for sure.

Mike Robbers from London on February 26, 2013:

These biscuits must be so yummy! Thanks for sharing! Voted up & useful!

M.K. Bodo (author) from Virginia on February 24, 2013:

Thanks! It's funny how similar foods have different names in different English speaking countries - in the US a scone is full of fruit and smothered in sugary glaze, but is quite often passed off as a British food.

Lizam1 from Scotland on February 24, 2013:

This recipe is similar to "scones" from the UK - where biscuits are what is called a cookie in North America. I will try yours and compare. Thanks. Nicely done.

M.K. Bodo (author) from Virginia on February 24, 2013:

Good question, they usually get devoured within the first day or two in my house. Biscuits are always the best straight out of the oven. If there are leftovers they can be put into a ziplock bag and kept for another day, then reheated just a bit. I wouldn't suggest keeping them for much longer than that. Then again, I've never seen them last any longer than that either...

peachy from Home Sweet Home on February 24, 2013:

southern biscuits, never heard of it but sure looks delicious. How long can these biscuits last?

The-Quirky-Banana on February 24, 2013:

Very clear instructions, looks delicious! :)

Dilip Chandra from India on February 23, 2013:

Delicious hub, i like it. Voted UP