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How to Make Layered Southern Biscuits

Easy to make, buttery and flaky, Southern Biscuits! Recipe @LittleFiggyFood

Southern Biscuits are the quintessential bread of the south!

Growing up, I would typically find one or both of the offerings at a southern table, biscuits and cornbread. It was not a meal without them. So over the years, I have tried many and I do mean many, recipes for them both. I have my mom’s recipe that she would use, but they just never turned out like I remember. I think it has something to do with how our ingredients are processed today.

Easy to make, buttery and flaky, Southern Biscuits! Recipe @LittleFiggyFood

When I lived in England and then Ireland, I missed my southern biscuits so much! That started my search for a biscuit recipe that I could adapt and enjoy as a bit of home loving comfort food. My biggest tip for any kind of baking, is to always you the best quality and freshest ingredients you can get your hands on. If your flours and baking powders or baking sodas have been sitting around for a while, you won’t get the best results. Do an inventory check to make sure your baking supplies are up to speed, then get in your kitchen and enjoy baking.

I’m back in the south now, and have once again, found what recipe works best and what needs to be done to create layers of flaky, delicious biscuits. The key is to layer the dough a few times before cutting out the biscuits and to never ever twist the cutter when cutting (doing so will seal the edges and prevent it from properly rising).

Easy to make, buttery and flaky, Southern Biscuits! Recipe @LittleFiggyFood

Here are some tasty toppings to enjoy on your biscuits:

  • Butter
  • Honey
  • Jams & Jellies
  • Gravy
  • Fried Chicken with Balsamic Maple drizzle
  • Sausages (great with a bit of grape jelly on there too)
  • Steak (Yup!)
  • Eggs
  • Or just about anything that makes you happy
  • Don’t forget that you can enjoy them with Soups and Chili too

Easy to make, buttery and flaky, Southern Biscuits! Recipe @LittleFiggyFood

It’s biscuit time!

Easy to make, buttery and flaky, the Southern Biscuit! Recipe @LittleFiggyFood

Easy to Make Layered Southern Biscuits

Yield: 9 - 12
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Easy to make, perfectly buttery, flaky, and layered Southern Biscuits!

Ingredients

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup (1 stick; 8 tablespoons) unsalted butter
  • 1 cup buttermilk

Instructions

  1. Place the butter in freezer for 10-15 minutes.
  2. Preheat oven to 450°F.
  3. In a large bowl, add flour, baking powder, and salt, mix well.
  4. Using a box grater, grate the hardened butter then add to flour mixture, mixing through. (By grating the butter, this eliminates the cutting the butter into the flour step).
  5. Add in the buttermilk and stir until the dough is moistened. Fold-out dough onto a lightly floured parchment sheet. Roll or with flour-dusted hands, pat dough out into a rectangle. Cut dough into thirds, then stack the dough to form 3 layers. Roll or pat out again and repeat the same process 2 more times.
  6. Roll or pat dough out again until about 3/4 inch thick and either cut into rectangles or using a 2 1/2 - 3 inch circle cutter, gently cut out biscuits. DO NOT TWIST cutter, simply press down firmly. ( You can gather scraps and roll out again to cut remaining biscuits, but they will not be as "perfect" as the first batch).
  7. Place the biscuit dough onto a parchment-lined baking sheet. For soft sides, place biscuits with sides touching, or for crispier edges place 1 - 2 inches apart.
  8. Bake in the preheated 450°F oven for 10 - 15 minutes, or until golden.
  9. Best served same days as baked.

Notes

If you do not have any buttermilk, you can use the same amount of milk with 1 teaspoon of lemon juice mixed into it and allowed to "rest" for about 5 minutes.

Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 203Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 28mgSodium: 451mgCarbohydrates: 23gFiber: 1gSugar: 1gProtein: 4g
Easy to make, buttery and flaky, Southern Biscuits! Recipe @LittleFiggyFood

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50 Comments

  1. This is similar to the recipe l’ve been using for close to 10 yrs. I made the following changes; 1 & 1/2 cup of flour & 1/2 cup of cake flour & 3/4 cups of buttermilk, it makes biscuits lighter. I have a cast iron pan l only use for baking biscuits ?

  2. I’m not sure I’ve ever left a comment on a recipe before. I’ve tried 100s of biscuit recipes, came up with my own which was amazing, but I lost when my computer crashed, and I’ve finally found a replacement. These biscuits are perfect!! I tripled the recipe and am freezing the extras. Seriously, the best biscuits I’ve ever had!

    1. Thank you so much Ashley for letting me know!!! You’ve made my day! I’m so glad that you were able to find a replacement recipe, I’ve lost so many recipes like that, and that’s kind of why I started a blog, lol…to keep track of them. Enjoy!

  3. Hello just came across your recipe they look amazing!! I’m not a fan of buttermilk could I use halve heavy cream 1/2 milk instead do they have to be made with buttermilk?

    1. Hiya Reba! I’ve made many biscuits without buttermilk and used a mix of creams/milks before to improvise. I have also used milk that has just started going off, not great for drinking but makes wonderful biscuits. I hope this helps! 🙂

    1. Hello Adele! I personally haven’t tried, but a friend has. You can freeze the premade biscuits for up to a month, the only drawback is that they will not rise as much once frozen. I hope this helps. 🙂

  4. I’ve been looking for a biscuit like this! The only thing is mine didn’t rise with all the layers. It must be one of my ingredients 😌 , or I may just need more banking powder. Flavor is on point and I can’t wait to have them with my kiddos and both sausage gravy and chocolate gravy!

    1. Hi Sarah! I’m so glad you found this recipe. I will say that to ensure the layers are there, the baking powder needs to be fresh. I know from experience, lol. If I haven’t used my baking powder in a while, I buy a new one so that I can get the best results. I will also buy a bag of new flour too for the same reason just to be on the safe side. I hope everyone enjoyed! 🙂

  5. Is really only 2cups flour? I followed the recipe exact and the dough was very runny. I did add more flour, but it didn’t get the right consistency.

    1. Hello Gail Ann! I’m not sure why yours turned out on the runny side. I did double-check my quantities and they are correct and what how I make them, I’m so sorry it didn’t work out for you. I know from personal experience that if I use only a dry or only a liquid measuring cup to measure both the liquid and dry ingredients, then I end up with a mess and the recipe might not turn out as it should. Hopefully, if you give it a go again, it will work. Have a wonderful new year!

    1. Hello Linda, If you use milk for the buttermilk, just use the same amount of milk with 1 tsp of lemon juice mixed into and allowed to “rest” for about 5 minutes. Hope you enjoy! 🙂

  6. Stacy, I have never responded to a recipe and I have made biscuits for 30+ years. Your technique produce the best biscuits I have ever made or eaten. For others thinking about this recipe follow the technique. Many previous recipe have the same ingredients but results are very different using this technique.

    1. Hello Sherry! OMG, thank you so much, I’m so glad that you enjoyed this recipe and enjoyed them! And thank you for taking the time to respond and leave a comment!!! 🙂

  7. After 2 failed attempts at another biscuit recipe, that called for far too much butter. (Yes, it IS possible to put too much butter in a biscuit recipe.) I turned to this recipe and was thrilled with the results. I made the first batch and IMMEDIATELY mixed up a double batch and baked those to deliver to some friends and family with some Strawberry Freezer Jam I had just finished making. This recipe is definitely a keeper and your instructions are fantastically and perfectly detailed. Thanks for sharing!

    1. Thank you so much, Ashlea! I’m so glad that this is a keeper recipe for you and that you enjoyed them so much! (Especially with yummy Strawberry Freezer Jam!) 🙂

  8. I absolutely love this recipe. I always thought making biscuits was going to be a long process, but this recipe is super quick and makes great biscuits! Definitely makes it easier to make a fully.homemade breakfast on those mornings where I don’t really want to do anything. Today we are trying to fry the biscuits in oil and covering with cinnamon and sugar (to make donuts just like mom used to make with canned biscuits). Hoping it goes well!

    1. Oh my goodness, thank you so much Tara!!! I’m so glad that you love this recipe, it’s one of my absolute favorites too. I think I need to try making them with the cinnamon and sugar … that sounds amazing!

  9. Ok, I have to admit that I do buy frozen biscuits
    (mainly only as a time saver) but my kids do like them. I do make homemade occasionally. We were going to have breakfast for dinner and I went to the freezer and there were NONE!! I was REALLY hungry for biscuits so, of course, I went to Pinterest. Stacey, your recipe was the second one I looked at. I thought, I have all the ingredients and they sound easy! I tried them and OMG!!! These were by far the best biscuits I have ever made!! EVER!!
    Definitely going to be my go to recipe from now on!!
    Thanks for sharing your delicious biscuit recipe!! 💜

    1. Kelli thank you so much for letting me know, you have made my day! I’m so glad that you are loving on my biscuits!!! Keep enjoying them 🙂

  10. I added lemon zest to the dough to give the biscuits that slightly elevated bright flavor to pair well with the macerated strawberries. Delish. Lots of layers to these biscuits!

    1. Oh lemon would be a definite yum and yes… with strawberries…. sounds yum! Glad you enjoyed them and experimenting with them!

  11. Stacey,
    we liked the biscuits! Just baked them 30 mins ago and they are gone! 🙂 Thank you!
    I don’t have buttermilk, but used Greek Yogurt+water. Works too.
    Since I’m not American, but hubby is, I do try to cook and learn a lot of American recipes from food bloggers as you.
    Thankful for your job!

    1. Hi Vicky! Thank you!!!! I’m so glad that you like the biscuits! And happy that you tried it with the Greek yogurt and water as a substitute…great idea!

  12. Hello, Dear Stacey!
    For a long time, my friends from USA, have been telling me how delicious Southern biscuits are. They sent me pictures and different recipes, but I wasn’t particularly impressed. I decided to dig through the net to get an idea of what these biscuits should actually look like, and whether I would find a recipe that would not be questioned. I found you and your recipe. The biscuits I made became perfect. I sent pictures to my friends who had sent me their recipes, and they were all amazed. One of them told me that his biscuits had never looked so good, and asked for the recipe. I sent the link to him.
    He was fascinated.
    I wanted to tell you this story of your recipe, because this recipe is now a favorite in an ordinary Bulgarian family, very, very far from USA.
    Thank you for that.

    1. Thank you Tanya! I’m so glad that you had the opportunity to give them a try! And I love your story, thank you again for taking the time to share! 🙂

  13. I will start off by saying I am not a baker of any kind….today I watched my cousins kids that are 8 and 7, for the most part they watch way to much tv, so I decided to try something in the kitchen with them. I picked buscuits but not this recipie and although it was great fun teaching them about measurements and such it wasn’t the best recipe. So I began a search for a different one and ran across yours, I will definitely be trying it! I do have a question about step 5, how thick should the layers be before cutting into thirds and stacking?

    1. Hi Paula! I’m sure your cousins’ kids would not only enjoy making these but also gobbling them up! I usually try to make them about 1/4 – 1/2 inch thick…the thicker the taller so I always lean toward the 1/2 inch mark. Just keeping in mind that too thick the longer the bake time might be depending on how hot your oven runs. 🙂

  14. I made your biscuits this afternoon here in chilly Nova Scotia. I couldn’t be more pleased with the results. I’ve made biscuits before in my lifetime and while they were pretty good, they don’t even come close to yours! I guess the rumours are true … Southern girls know their biscuits! Thank you ever so much for this recipe. It has become my ONLY biscuit recipe from this day forward!

    1. Oh my goodness Judy! Thank you so much for letting me know, I’m so happy that y’all enjoyed them. You made my day!!! 🙂

    1. Thank you, Anna! I’m so glad you tried my favorite biscuits and enjoyed them! … next, enjoy that banana pudding 😉

    1. Hello Wendy! Thank you for reaching out! Some of the possible reasons that the biscuits didn’t rise are that the butter/fat ingredient is not cold enough, the other would be that the oven wasn’t hot enough when the biscuits went in the oven. Other possible reasons: fully mixing the dry ingredients first, followed by fully incorporating the butter … I have done this one myself, I was in a hurry, dumped all the butter in, and didn’t fully incorporate it, plus I allowed my butter to warm up too much and therefore it wasn’t cold enough and I had flat biscuits. I now like to go ahead and grate my frozen butter stick, put it in a Ziploc bag, then place it back in the freezer for when I need it. Hope this helps!

  15. I love this recipe, so fabulous and flaky. I added one tablespoon of sugar and placed the dough in the freezer for 10 minutes before kneading. A total hit, no more canned biscuits for me.

    1. Oh thank you so much, I’m so glad you love it! AND I love the tweaks you made!!! Thank you 🙂

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