Hi there! I’m Cassandre, and today on Caramel Loafing, I’m sharing a nostalgic American treat: the classic Southern-Style Biscuit. These fluffy biscuits, a beloved staple from the American South, are incredibly versatile—perfect as a breakfast side, a sweet or savory snack, or even a hearty base for a meal when served with meats or gravy.
I still remember loving those warm, fluffy KFC biscuits as a kid — they truly are the ultimate comfort food. But honestly, nothing beats baking your own batch at home. This recipe makes it incredibly easy with a simple buttermilk swap: just use plain yogurt and water, and you’re all set!
While biscuits might seem straightforward, a few key tips are crucial for success: always use frozen butter and ensure it stays cold throughout preparation to create those signature buttery layers. When mixing the dough, work quickly and gently to avoid overworking the gluten and melting the butter prematurely. Also, stick to exactly four folds—no more, no less—to achieve those perfect flaky layers. Follow these steps, and you’ll be enjoying homemade biscuits that truly rival KFC’s!
Confused about biscuits vs. scones? Check out the FAQs below for a detailed explanation on What’s the difference between biscuits and scones?
You might also enjoy other classic American recipes like our Fudgy Brownies, the legendary Jordan Marsh’s Blueberry Muffins, our easy Blueberry Pancakes, the spring-perfect Daffodil Cake from the Great Depression era, or the must-try Key Lime Pie straight from Florida!
Classic Southern-Style Biscuit Recipe
Ingredients
Cutter size: 6cm (approx. 2.4 inches) round, yields about 6–7 biscuits.
- All-purpose flour 135g (4.8 oz)
- Frozen unsalted butter 50g (1.8 oz)
- Plain yogurt 80ml (2.7 fl oz)
- Water 40ml (1.35 fl oz)
- Salt 3/4 tsp (approx. 4g / 0.14 oz)
- Sugar 3/4 tsp (approx. 3.7g / 0.13 oz)
- 1 tsp aluminum-free baking powder
Check the nutrition facts for this recipe using our Nutrition Calculator.
Instructions
- Mix the yogurt and water together, whisking until smooth. The consistency should be slightly thicker than milk — this mixture acts as your buttermilk substitute. Place it in the fridge to keep cold.
- Combine all dry ingredients (flour, sugar, salt, baking powder) in a large bowl and whisk well to ensure even distribution.
- Grate the frozen butter directly into the flour mixture using a cheese grater.
- Gently toss the butter shreds with the flour until coated, then chill the mixture in the fridge for 10 minutes.
- Pour the chilled yogurt mixture into the flour and butter. Lightly mix until the dough just comes together—do not overmix to ensure tender biscuits.
- Transfer the dough to a work surface, shape it into a rough rectangle, and fold it over itself four times. Roll it out to about 2–2.5cm thick.
- Using a round cutter, cut out 6–7 biscuits. If you don’t have a cutter, you can simply slice the dough into squares or rectangles with a sharp knife.
- Preheat your oven to 428°F (220°C). Bake the biscuits for approximately 16 minutes, or until golden brown and risen.
- Once baked, brush the tops with melted butter or a drizzle of honey if you’d like a touch of extra sweetness.
Watch the full step-by-step video here: Classic Southern-Style Biscuit
Biscuit FAQs & Tips
Southern biscuits may look simple, but achieving fluffy, flaky layers takes a few careful steps. Here are some common questions and pro tips to help you get it right.
What’s the difference between biscuits and scones?
British scones are generally sweet, whereas Southern biscuits are typically savory with a subtle salty note. If you remember biscuits tasting sweet, it’s likely due to honey brushed on top—traditional KFC biscuits, for example, weren't pre-sweetened but were served with jam or honey packs.
Scones have a cake-like crumb, whereas biscuits are layered and bread-like. They also differ in ingredients and method: scones typically contain eggs and don’t require folding, while biscuits omit eggs and achieve their flakiness through folding.
Why didn’t my biscuits rise properly?
The biggest culprit is butter that’s too warm. If the butter melts into the dough before baking, you lose those steam pockets that create layers. Keep the butter frozen until you’re ready and chill the dough if your kitchen is warm. Also, be sure to measure your baking powder correctly — too little, or forgetting it entirely, can prevent rising.
Why use aluminum-free baking powder?
Aluminum-free baking powder is safer for long-term health since it doesn’t contain aluminum compounds, which can accumulate in the body over time. Both kinds work similarly for leavening, but aluminum-free versions are often double-acting, releasing gas once when mixed with liquid and again when heated, giving your biscuits a great lift.
Why must the butter stay cold?
Cold butter creates distinct layers. As the butter melts in the oven, the steam pushes the dough up, forming flaky layers. If the butter melts too soon while you mix, you’ll end up with a dense biscuit instead of a fluffy, layered one.
Can I blend the yogurt to remove lumps?
Yes — a blender or food processor works well to smooth out lumps. Just be careful not to over-blend and heat the mixture. Chill it again if needed before adding to the dough.
Why do my biscuits taste bitter?
This often happens if you accidentally use baking soda instead of baking powder. Unlike baking powder, baking soda needs an acidic ingredient to activate; without it, the taste can turn bitter or soapy.
Can I use oil instead of butter?
Not recommended — liquid oils won’t create the layered effect. You’ll lose the signature fluffy texture and end up with flatter, denser biscuits.
Can I use cake flour instead?
You can, but all-purpose flour is better for structure. Cake flour doesn’t have enough gluten to support the layers that biscuits need.
Can I re-roll leftover dough?
Yes, but handle it gently to avoid overworking the gluten. Overmixing can result in tough biscuits.
Can I make biscuits ahead of time?
Absolutely! Store baked biscuits in the fridge for 1–2 days or freeze them. To reheat, bake at 320°F (160°C) for about 5 minutes. A light spritz of water before baking helps bring back the fresh-from-the-oven texture.