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Classic Flaky Southern Biscuits

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Angela: "Turned out great! Almost reminds me of eating a s…" Read More
7Ingredients
40Minutes
490Calories
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Classic Flaky Southern Biscuits

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Ingredients

US|METRIC
4 SERVINGS
  • 2 cups flour (unbleached all purposed, more for rolling)
  • 3/4 cup whole milk (chilled in the freezer)
  • 1/2 cup butter (more for brushing chilled and cubed)
  • 2 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. baking soda
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    NutritionView More

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    490Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories490Calories from Fat230
    % DAILY VALUE
    Total Fat25g38%
    Saturated Fat15g75%
    Trans Fat
    Cholesterol65mg22%
    Sodium1330mg55%
    Potassium135mg4%
    Protein8g16%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate57g19%
    Dietary Fiber2g8%
    Sugars9g18%
    Vitamin A15%
    Vitamin C
    Calcium30%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(9)

    Reviewer Profile Image
    Angela 5 months ago
    Turned out great! Almost reminds me of eating a sweet cake. If you want a savory biscuit I would reduce the sugar. It’s definitely a personal preference on sweeter or salt dominate biscuits. Definitely going to replace the White Lily biscuit recipe. Loved the flakes versus a denser biscuit uaing shortening.
    Reviewer Profile Image
    Karen Rollfing a year ago
    I’ve made these biscuits 3 times in the last month. They are delicious and easy to make.
    Reviewer Profile Image
    Pryor 2 years ago
    They turned out great! I used buttermilk instead of whole milk and added honey they second time I made them and it added a little extra kick. Don’t roll out the dough too thin or they won’t be as fluffy.
    Reviewer Profile Image
    Mason Morcom 2 years ago
    Great nice and flaky only needed 10 minutes
    Reviewer Profile Image
    Susan Raulerson 2 years ago
    Yum! The cold butter and milk really do make a difference! I baked mine a couple minutes longer because we like the edges crispy.
    Reviewer Profile Image
    Wilson-Clark 3 years ago
    This was my first time making biscuits so I didn’t know how thin the rolled out dough should be. My biscuits turned out good but a little flat and dry. Will definitely make again but the dough thickness should be included in the recipe.
    Reviewer Profile Image
    Janette H. 3 years ago
    it turned out good. better then some i have tried i will use it again.
    Reviewer Profile Image
    Wilt 3 years ago
    They were great! I'm making them this weekend for the gang. 😁
    Reviewer Profile Image
    Denise 3 years ago
    I baked these and they were awesome! I used buttermilk in mine.

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