Growing up in the South, biscuits were a staple at every meal. Whether it was breakfast, lunch, dinner, or a snack, a warm, flaky biscuit was always a comforting presence on our table. There’s something uniquely charming and satisfying about a perfectly baked biscuit, and today, I’m excited to share my Momma’s best biscuit recipe with you.

Biscuits have a rich history in Southern cuisine. Originally, they were a simple, quick bread made from ingredients that were always on hand. Over time, biscuits became a beloved part of Southern culture, known for their versatility and the way they can elevate any meal. From biscuits and gravy to a simple spread of honey butter, these delightful treats have a special place in our hearts and on our plates.

Momma always had biscuits on the table for almost every meal. Some of my fondest memories involve gathering around the table with family, sharing stories and laughter over a plate of freshly baked biscuits. Whether it was a holiday breakfast or a lazy Sunday morning, biscuits were always a source of comfort and connection. I hope this recipe brings the same warmth and joy to your home.

Equipment Needed:

• A large mixing bowl
• Whisk
• Baking sheet
• Pastry cutter
• Biscuit cutter – If you don’t have one, you can use a Mason jar or a glass to cut out your biscuits.
• Flat surface to spread out dough

Recipe Card

Easy Flaky Biscuits

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Some of my favorite childhood mornings started with the sound of a metal biscuit cutter clinking on the counter and the gentle sizzle of bacon in a cast iron skillet. My mother never rushed, just moving with that easy rhythm only years of cooking can bring. Her biscuits were stacked high in a towel-lined bowl. Always made with love. This post is my little way of keeping her tradition alive and sharing it with y’all—flaky biscuits and all.

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 1 3/4 cup buttermilk, cold
• 4 Tablespoons Sugar
• Optional: 2 large eggs, beaten The reason the eggs are optional because originally there were no eggs in the recipe. However, the eggs are what makes these biscuit fluffy.

Instructions

1. In a large bowl, whisk together flour, baking powder, and baking soda.
2. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. If you don’t have a pastry cutter, you can use a fork to get the same results.
3. Optional: With a wooden spoon, stir in the beaten eggs until just combined.
4. Pour in the buttermilk, mix until the dough forms a sticky mass. If you find that your mixture is too dry and there is still flour on the bottom of the bowl, add 1/2 cup of flour (not all at once), add flour a little at a time until you get the right consistency. Work quickly while your butter is cold. If the butter is warm, place the mixture in the refrigerator for about 10 minutes to allow the butter to firm up.
5. You can go ahead and preheat the oven to 450°F and line a baking sheet with parchment paper. Prepare a flat surface for cutting the biscuits. I use my countertop. I clean and dust my countertop with a little flour ( too much will make the taste like flour).
6. Put the dough onto your work space and use your hands (flour them) to pat the dough into a rectangle.
   
   Bare with me here; I’m going to share a technique that will give you sky-high and flaky biscuits. For years, I wondered how this was done, so here we go….Once you have patted your dough into a rectangle, take the short ends and bring them together in the middle. Pat the dough into a rectangle again, and fold the short ends; repeat this step 6 more times.
7. Use a floured biscuit cutter to cut out biscuits.
8. Transfer the biscuits to a prepared baking sheet with parchment paper.
9. Once your oven has preheated, place the cookie sheet with the cut biscuit dough in the oven.
10. Bake for 15-20 minutes until golden brown.
11. Brush the tops of biscuits with salted, melted butter
12. Let cool. They are best eaten out of the oven the day of.
13. Serve them with jams, jellies, honey, or gravy (see my recipe for White Country Gravy).
    

Notes

1. In the ingredients, I included eggs, but you do not find them in my instructions; here is why. If you want fluffy biscuits, add the egg with the milk mixture to the dry ingredients.
2. Momma’s recipe was drop biscuits. You would omit the folding technique and spoon the biscuit dough onto the baking sheet.
3. When folding the dough it may cause the dough to fall over after it’s cut.
4. This gravy is delicious with White Country Gravy
5. Any nutritional information provided by Reefe’s Blend is a courtesy and should be construed. as an estimate rather than a guarantee. Ingredients can vary, and we cannot guarantee the accuracy of this information.

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• Biscuit Cutter
• Pastry Cutter

There’s nothing quite like waking up to the smell of freshly baked biscuits and white country gravy—it’s the kind of breakfast that hugs your soul. In this post, I’m sharing two of my all-time favorite recipes straight from my childhood kitchen: my grandma’s rich, creamy white gravy made from scratch and my go-to recipe for buttery, flaky homemade biscuits. These golden biscuits come out perfectly every time—tender on the inside with just the right crisp on the edges.

Whether you’re feeding a hungry crew or just treating yourself to a slow weekend morning, this Southern duo is sure to bring smiles to the table. You’ll also find tips for perfect gravy texture, biscuit layering tricks, and a sweet little memory from my grandma’s kitchen.