Favorite Recipes, Southern Staples

Mama’s Biscuits


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 AP 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)


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.


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


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!

108 thoughts on “Mama’s Biscuits

        1. Hi Allison! So sorry for the delay – my family and I have just finished our first military move! I actually use All Purpose flour for everything. It’s just easier for me. Good luck and thanks for reading! 🙂

    1. 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 🙂

  1. 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?

    1. Doesn’t sound dumb at all! 🙂 I use a spoon – metal or wooden, makes no difference. You won’t want to use a whisk because the mixture is too thick. Seasoned cooks (like my granny) would possibly use their hand to mix, but I prefer just a large spoon. Thanks for reading! 🙂

  2. 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.

    1. 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! 🙂

  3. 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!

    1. 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!!! 🙂

      1. 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.

        1. 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.

      2. I’ve made your biscuits several times and they’re delicious but I use AP flour and fresh baking powder and follow your directions completely, yet they don’t rise anywhere near as high as yours do. What would happen if I added some additional baking powder? And if you think that’s an okay idea, how much more should I add? Otherwise, what do you think my problem might be?

        1. Hey Stephanie! I would say maybe don’t roll them out as thin AND make sure they’re touching when you put them in the pan/skillet/baking dish. They will rise taller if they touch and don’t get “pressed” too tight when you roll them. Trust me, I’ve had some hockey pucks come out because I rolled them when I was cranky and my biscuits showed the beating they took! 😉

  4. 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!

    1. 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!! 🙂

  5. 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!

    1. 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!

    1. 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! 🙂

  6. 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!

  7. 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!!

    1. 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! 😉

      1. 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 🙂

  8. 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!

  9. 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!!

  10. 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!

  11. 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

  12. 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.?

  13. 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.

  14. 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

    1. 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!

  15. Hi Cayce –I baked your biscuit recipe today and they were very good tasting. I don’t know if I didn’t mix
    them good enough or I didn’t have enough liquid but the biscuits were so light they wanted to crumble
    a little. I am going to make them again.

    1. Hi Peggy! Most likely, if they were crumbly they needed more moisture OR you may have used self-rising instead of AP. I’ve done that myself by mistake (which is how I know hahaha Ooops!). Self-rising flour already has baking powder in it, so adding more during the recipe makes them come out crumbly. Hope this helps! 🙂

  16. These came out wonderful and very easy. I folded them several times and the level of layers were phenomenal! I will use this recipe this recipe again and again! Thanks so much for sharing!

  17. Don’t have iron skillet….what substitute would work, & would that result in any recipe adjustments? Can ‘t wait to try these. Thanks!

    1. Absolutely Susan! You can use whatever you like. I use an iron skillet because that’s what my mom and grandmother used, but I’ve also used a pie plate or Pampered Chef bar pan/baking sheet and they work just fine too! 🙂

  18. Omgoodness! I absolutely love these biscuits! I used sweet cream butter and they were so delicious!! Thank you so much for such a great recipe!! My husband LOVES them and I am sure my daughter will too! 🙂

  19. We call these biscuits scones, and use dates and grated orange, or cheese, or sultanas etc usually in the morning or at lunch time..can add what you like really.. but no gravy!!

    1. In the US these Are Biscuits … and in the most of the country we like Gravy.
      Some countries even call what we call Cookies “Biscuits”.
      Enjoy them all … whatever you call them.
      Southern Gal

  20. This recipe is absolutely fabulous and perfect for my husband and I! I will be saving it as my biscuit recipe from now on. Thanks again!

  21. Have made these biscuits numerous times in the skillet and on biscuit pans. Always a winner!!! Best biscuit ever!!!!! Thanks for sharing.

  22. These were wonderful! I made them this morning for breakfast. I have tried many recipes and have not been happy. These did not disappoint me at all. Thank you.

  23. Just made along with Ree Drumond’s Sausage Gravy. The biscuits rose but not like the photo. Good flavor. Will try one more time to see if I can perfect.

  24. So to freeze these, I would do it before cooking and then just cook them like normal? Do they need to thaw first? I can cook anything but this whole successfully freezing stuff doesn’t come easy to me! Lol But these are the most amazing biscuits! They are the only ones I will make and I’ve made them a million times since I found your recipe! I really like that it doesn’t have buttermilk because I don’t always have it in hand. You can roll them thin or thick and they come out perfect every single time!! Thank you!!

    1. Hi Monica!!! I’m so happy you’re enjoying the recipe! As for freezing, do it before you bake them and then pull them out as you need them. They’re perfect that way too! 🙂

  25. These biscuits were SO easy and SO yummy!! I tried some ones tip of shredding the cold butter in. Genius!! Even though I rolled them thinner than I meant to they were so tender and flaky!! Delicious!! I will only make these biscuits. Thank you : )

    1. I answered my own question, yes you can. I used a almond milk they came out great and no u can not taste the almond milk at all. And unlike most of my biscuits these did rise This will be my biscuit recipe, thank you for sharing

  26. I could not wait to try these. They came out great and unlike all the others, these did rise….I did try the non dairy version I used almond milk ( you can not taste it) I will be making these often… thank you for sharing.

    1. Sheryl, you can use a pie plate or any type of bakeware! I’ve used a Pampered Chef Bar Pan and it worked perfectly too, so I’m guessing all stoneware would work too 😉

  27. Excellent biscuit recipe!!! It has become my ‘go to’ recipe for biscuits. So easy. I will never use store bought again! Thanks!!!!

  28. I made some venison stew for my family today, and knew I needed to make biscuits as well. Pinterest helped me find your recipe, and it was a HUGE hit!! My oldest daughter said she could eat them every day and they’d be worth being fat and unable to move!

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