Southern-Style Biscuits

How can you make sure Southern-style biscuits are flaky?

The key to flaky biscuits (and flaky pie crusts!) is butter. When cold butter melts, it releases steam that creates air pockets for that ideal texture. It’s important to start with cold butter so that it maintains its structure until the heat hits it. Also make sure not to overwork the dough—you don't want it to be smooth. No butter chunks equals no steam, and no flaky layers!

What else can you mix into Southern-style biscuits?

This is a classic, simple biscuit recipe—which makes it a great base for getting creative. Add in cheese, green onions, diced peppers, bacon, ham… whatever you like! Vegetables can go in raw; any meats should be pre-cooked. You can also substitute buttermilk or cream for the 2% milk. Get some more inspiration from our variety of biscuit recipes.

How do you store Southern-style biscuits?

To store biscuits at room temperature, wrap them tightly in foil or plastic wrap, then store in an airtight container for 1-2 days (a breadbox is perfect!). You can also keep them in the fridge for up to a week—this is ideal if you’ve mixed in perishable ingredients like cheese. For long-term tenderness, freeze them by wrapping them and storing in an airtight container. They’ll last 1-2 months.

—Hazel Wheaton, Taste Recipes Book Editor As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.