Mama’s Biscuits

biscuit

In a world where convenience is king, sometimes we forget that homemade doesn’t mean hard.  And for those of us who aren’t exactly proficient in the kitchen, sometimes homemade means impossible.  Well this southern lady is about to prove you wrong!  Mama’s Biscuits are as easy as they are good!  In only six ingredients and 20 minutes you can have your own homemade biscuits.  I know, I know – five ingredients is the max for some people, but let’s consider this a little country challenge. ; )

Let’s start with the basics: The ingredients.  All you need to make these amazing biscuits is:

2 c flour (plus a bit extra for the counter)
1 tsp salt
1 tsp sugar
1 TB baking powder
1 stick of cold butter (plus more for the skillet)
¾ c plus 1 TB of milk (1% or more, but not enough fat in skim)

Preheat your oven to 425.  While your oven is preheating, start by adding your dry ingredients to a mixing bowl.  Stir them together well.

dry mix

Then add your stick of butter.  The colder, the better.  Cut your butter into your dry ingredients (you can use a pastry cutter like I have, or two butter knives, or even work it in quickly with your fingertips.  I say fingertips because you want the butter to be cold, and using your palms makes it too warm and melts it)

butter

You’ll know you’re done with that when the ingredients start to look kind of grainy-ish (it’s a word…right???).  It should have small bits of butter throughout, and be somewhat the consistency of corn meal.  Now it’s time to add your milk and stir.  I add an extra tablespoon of milk because ¾ cup just wasn’t quite enough, but a whole cup was too much.  Mix, mix, mix!  (Feel free to consider this your arm workout for the day!)

Once you have a dough ball, turn it out onto a well-floured counter.

dough ball

Start kneading the dough until it is no longer sticky, but be careful not to overwork it.  Only a few turns is necessary.  This is a good part for the kids to help with (hence the tiny hands helping in my pictures, LOL).kneading

Then roll it out til it’s about ½” thick, and start cutting it out.

rolling

You can use anything to cut these from a juice glass, coffee cup, or biscuit cutter.  Whatever ya like.

cutting

Put your biscuit rounds into a well-buttered iron skillet (I use a 10” because I’m usually using the 12” for the gravy : ) ).  Take your “leftover” dough, roll it up, and stick it in there too.  They don’t have to be perfect – even if they aren’t pretty, they’ll still taste amazing!  It’s completely okay if they touch!  Smear a little butter on the top of each one, and then put them in the oven for 18-20 minutes.

in skillet

You’ll know they’re done when they start to get a little golden on the top.

baked biscuits

Carefully take the biscuits out of the oven and let them cool for a couple minutes.  OR, if you’re like me, you’ll dig them out while they’re still steaming, and smother them with gravy.

biscuit and gravy

Whatever your style, I promise they’ll be perfect.  Even that little wadded up biscuit will impress you.  And when you’ve tasted them, you’ll wonder why you ever bothered spending all that money on the frozen ones!  Because I promise you, Mama’s Biscuits are way better than any you buy from the store.  And far more impressive too!

Comments

  1. I love biscuits and now, I want those. Dang, one of my fav things is biscuits and gravy.

  2. These biscuits are AMAZING!! This is my new (and LAST) biscuit recipe! Thank you for sharing!! 🙂

  3. Do you have to use an iron skillet or can you just use a round cake pan?

    • Hi Tisha! You can use a cake pan, but you may want to watch the time. The skillet browns the biscuits and gives them a nice crust on the bottom, so you may need to keep an eye on the bottoms to make sure they are done to your liking 🙂

  4. I have made this recipe several times now and they are amazing every time! My new fav Sunday breakfast!! Thanks 🙂

  5. So.. off the wall question and may sound dumb considering everyone else knew how to do it… but how exactly do you mix the grainy – is mixture (haha, is it actually a word? ) and the milk? With a whisk? Or what exactly?

  6. I’m going to try these. They look great. My husband has to have biscuits with each meal. So i started making my own about a year ago. But mine dont rise but about an inch and a half. But have a great taste. And also can i freeze these? I fo with my current biscuits. Thank you for sharing.

    • Hi Jennifer! I LOVE bread with my meals, so I can totally relate! These biscuits do freeze well – just double bag them or you can wrap them in plastic wrap before you freeze them. This will keep ice crystals from forming on them and making them bake unevenly. Let me know how it goes! 🙂

  7. Michelle Freed says:

    I love this recipe and have made them about 3x now but can you tell me why my biscuits are not rising? I have followed recipe to a t. They are good but I would like for them to be fluffy like your picture. Thank you so much!

    • Hi Michelle! The few times I’ve had the biscuits not rise properly or be of a poor texture, it has been when I’ve accidentally used self-rising flour instead of AP flower. Make sure the butter is cold when you’re cutting it into the flour, and make sure the baking powder and sugar and salt are mixed into the flour well before you add the butter. Thanks for reading, and PLEASE let me know if you have any other questions! Happy baking!!! 🙂

      • Michelle Freed says:

        thank you for your response. I have been using self rising, I will try AP from now on! Thank you so much for your help. My family LOVES your recipe.

        • Anytime, Michelle! Happy your family likes the recipe! Good biscuits are a necessity! 😉

        • I dont use self rising flour. .but I did have issues with things not rising because my ingredients (baking powder/soda) weren’t fresh or I used an inferior brand. Adding that tidbit incase you run into it again.

  8. These came out great! This is my new go to recipe. Thanks so much for sharing. 🙂

  9. Marcella McKinney says:

    Cayce thanks so much for this biscuit recipe. I had company recently for 13 days and was looking for a different biscuit recipe than I had already baked them. Came upon yours that I had pinned a while back. I followed your recipe exactly, except that I grated my ice cold butter right into the flour. It was so easy to mix, and the biscuits were amazing! If my hubby likes something everybody in the family knows he always says, it’s ok. But when asked about these biscuits, he replied, I really liked them they were good! Which got a laugh from everyone, as he has been doing the ok thing almost 75 years! This will be my only biscuit recipe from now on. I also doubled the recipe, and it worked great in a very large cast iron skilled! Thanks again!

    • Ms Marcella thank you SO much for sharing this with me! I had to laugh at your hubby’s statements – mine is the same way! I love hearing stories like this. So excited you enjoy them!! 🙂

  10. Charlotte Travland says:

    I just made these biscuits. They are excellent and easy!!! I’ve already eaten 3 of them with butter (after telling myself I would only eat one tonight) and was so happy to find this recipe! I’ve been looking for an old fashioned biscuit recipe and this is it! Thank you!

    • Charlotte, I am SO excited to hear you loved the biscuits! I always eat more than I say I will – it’s the best and worst part about making them 😀 Thanks for writing!

  11. My biscuits came out flat. The flavor was good but they don’t look anything like the one’s in the picture. 🙁

    • I’m sorry to hear that, Rosa! The only time I’ve ever had anyone else say their biscuits came out flat, it was because they’d used self-rising flower instead of all purpose, or because they’d mistakenly used baking soda instead of baking powder. I hope you consider giving these biscuits another try, and please let me know how they turn out! Happy Holidays!

  12. These biscuits look amazing. Can you use buttermilk?

    • I am ashamed to admit that I’ve never actually used buttermilk to make biscuits. Something tells me my Granny would be so disappointed to hear that, but it’s true. If you give it a try, please let me know how they turn out! 🙂

  13. Thank you! I feel there are people prone to making bisquits and those who are geared to bread…which is me…I think. My biscuits following your recipe are about half way done and they are rising!!! They look just beautiful and I’m commenting now because I think I might be in a biscuit coma in a bit! Thanks a mil!

  14. Just found this recipe on Pinterest – can’t wait to try it. I’ve been trying to find THE BEST BISCUIT recipe and the one I’ve been ‘playing with’ is similar to this but has baking soda as well as baking powder. I love how high these biscuits are. Great recipe!!

    • Thanks for reading! This recipe actually happened because I was trying and tweaking a few recipes, and fell in love with the results of this. It’s definitely the only biscuit recipe my family uses now! Happy Baking! 😉

      • Crystal says:

        Ok…I cook A LOT! but I had NEVER in my life made homemade buscuits. I have never been a good bread maker of any kind. I made these today. I was shocked and excited! Lol. They actually turned out good. Thanks 🙂

  15. This recipe is the best homemade biscuit you will ever eat! so easy to make . My husband said they were better than what you get in a restaurant.. It will be my new go to recipe. Thanks so much!

  16. Tried other biscuit recipes and this is a keeper and it’s simple. My family loved it

  17. I made these tonight and Omg! They are the best.. Soft, fluffy and light. I will definitely make these again. I must admit I ate three of them I just could not bring myself to stop at two lol. Thanks for sharing this quick easy recipe!!

  18. Just finished making them..and go figure. Didnt rise as much as i would like. Ap flour. Fresh BP. .brand name. I think I’m going to double the recipe as I had to use a spring form pan…won’t pat them out so much.

    They were super flakey. I used frozen butter and grated it into the flour and used my fingers to flip it to mix. My husband loves them. Ty for the recipe!

  19. These are the best biscuits! Thanks for sharing! Made them 2 days in a row! ?

  20. Kaci Elaine Coffman says:

    These are awesome! I’ve made them twice now and turn out perfectly. But i don’t use a skillet i just use a small baking pan and i just have to cook them a little longer so the bottoms will brown. But this is my new favorite bread recipe . 🙂 Thanks for sharing

  21. I made these tonight and they were very good, my husband and 5yr old loved them. I love how simple they were to make, I will definitely be making these again. Oh and I didn’t have any regular milk so I used buttermilk and they still tasted great.?

  22. Do you use self-rising or all-purpose flour? I always get confused!

  23. Thank u so very much for sharing, your a peach lol!

  24. Brad Breuer says:

    Hey, Mom of the South. I’ve been trying to learn to make biscuits so I can fix my own country ham and fried egg biscuits. I’ve tried several recipes but yours is the best bar none. Not only did you make it easy for me, I was intimidated by the prospect of baking, but your biscuits are the best I’ve ever eaten anywhere.
    Thanks

  25. Making these now!!

  26. Thank you so much, my mom loved it

  27. I was looking at your site for biscuits and gravy. I noticed that you have a bag of self rising flour showing,
    however you list all purpose flour for ingredients for the biscuits and gravy recipes. I plan on trying
    your biscuit recipe this AM. I am going to check out the rest of your site later. Thanks

    • Hi Peggy! When it comes to gravy, I’m not super picky about which type of flour since you’re going to be cooking it in oil and adding milk. So AP or self-rising will both work just fine. Hope it turned out super tasty!

Trackbacks

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