Easy homemade southern biscuits recipe (without buttermilk)


Growing up in the South, I was surrounded by folks who had the magic touch for homemade biscuits. My mom and grandmother whipped up some delicious ones, but the absolute best buttermilk biscuits were a specialty of my great-grandmother. She’d be in the kitchen, chatting away with everyone, and when the moment was just right, she’d open that old wood-fired oven, give the biscuits a quick turn, and back to chatting she’d go. Those biscuits always came out fluffy and that perfect golden brown, exactly what I crave in a biscuit.

Up until recently, I had my fair share of biscuit struggles and had to settle for canned ones. But guess what? You don’t have to rely on canned biscuits any longer. Today, I’m thrilled to share my easy homemade biscuit recipe ÔÇô these biscuits are all about fluffiness and that gorgeous golden brown top.

I’ll let you in on my secrets for achieving the flakiest biscuits too. The write-up will be packed with tons of tips, including substitutions and more, to help you create the perfect biscuits tailored to your taste. But if you’re ready for the recipe, just click the “Jump to Recipe” button, and let’s get baking!

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