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Southern Biscuits

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“I have been making this biscuit recipe since I took home ec in high school in the early '60s. My grandfather said they were the best biscuits he'd ever had! Although he may have been being nice to his granddaughter, the family enjoys these and so... this is the only recipe I've ever used. While they are great hot from the oven, the biscuits are also good the next day for breakfast... split, toasted, and topped w/ butter, honey, or jam! I have also used this recipe to make a biscuit topping for chicken pot pie... yum!”
8-10 biscuits

Ingredients Nutrition

  • 2 cups sifted flour
  • 2 teaspoons baking powder
  • 12 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 13 cup Crisco
  • 23 cup buttermilk (I use buttermilk powder these days, sift the powder in with the dry ingredients and use water in pla)


  1. Sift dry ingredients into lg bowl; cut in Crisco.
  2. Stir in buttermilk to make soft dough, mixing just enough for ingredients to hold together, not into a smooth ball. Overworking the dough will produce tough biscuits.
  3. Turn out onto floured surface. I use waxed or parchment paper, which I then flour. Pat the dough gently to flatten the mound of dough. Flatten only enough so that you can fold the dough over. The easiest way to do this is to lift one side of the waxed paper with one hand and use your other to gently lower the dough onto itself. Works like a charm, believe me. Next, gently roll the two layers of dough out enough to fold and roll again. Do this 4-5 times total; then roll out dough to ½” thick.
  4. Cut with cutter and place on ungreased baking sheet.
  5. Bake at 400 degrees for 10-12 minutes.

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