Flaky, Mile-High Easy Biscuits: The 4-Ingredient Southern Secret
By Jason Griffith
Introduction
If there is one thing I hear constantly from home cooks, it’s that biscuits are “too hard” or “too finicky.” I get it. The pursuit of that perfect, flaky, mile-high biscuit—tender on the inside, golden and crisp on the outside—can feel like a culinary Mount Everest. But I’m here to tell you that it doesn’t have to be.
This is the only Easy Biscuits recipe you will ever need. It uses just four simple ingredients and employs two genius techniques—frozen, grated fat and a specific pat-and-fold method—that guarantee success every single time. Forget the mixing bowls full of flour, the overworking, and the flat, hard “hockey pucks.” These biscuits are the real deal: the kind of light, buttery comfort food that belongs on your table for breakfast, lunch, or dinner.
Why I Love This Recipe
I’ve baked a lot of biscuits in my life, but this recipe, with its old-school inclusion of lard alongside butter, produces a superior texture that is simply unmatched. The frozen, grated fat is the secret weapon. It prevents you from overmixing the dough, keeping the butter and lard in distinct, tiny pieces. When those pieces hit the hot oven, the moisture evaporates, creating pockets of steam—that’s how you get those incredible, distinct layers and that towering height.
But it’s not just the technique; it’s the payoff. In less than 30 minutes, you can have a batch of these golden gems ready to slather with jam, honey, or gravy. They are the essential side dish to everything from hearty stews to a simple egg breakfast, and they truly are effortless.
The Ultimate Easy Biscuits Recipe
Ingredients
| Ingredient | Amount | Notes |
| Self-Rising Flour | 221 cups | Self-rising flour has leavening agents already added. If you only have all-purpose, add 1 tablespoon of baking powder and 21 teaspoon of salt per cup of flour. |
| Butter | 21 stick (4 Tbsp) | Must be frozen for grating. I prefer unsalted butter here. |
| Lard | 41 cup (1.8 oz) | Must be frozen for grating. Lard is key to the ultimate tender texture, but see notes below for a swap. |
| Whole Buttermilk | About 1 cup | The acidity reacts with the leavening for the best rise. Use whole milk for the best richness. |
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Swaps and Notes
- Lard Swap: I highly recommend using the lard as instructed for the best flaky texture, but if you absolutely can’t or won’t use it, you can substitute the 41 cup of lard with an additional 41 cup of frozen butter (bringing the total butter to 1 full stick).
- Buttermilk: Full-fat buttermilk is a non-negotiable for the taste and texture. If you are in a bind, you can make a quick substitute: add 1 tablespoon of white vinegar or lemon juice to a measuring cup and fill the rest of the way to 1 cup with whole milk. Let it sit for 5 minutes before using.
- Gluten-Free: I have not successfully tested this exact recipe with gluten-free flour, as the self-rising flour ratio is specific.
Step-by-Step Instructions
- Prep the Fat: Grate the frozen butter and frozen lard using the large holes of a box grater. Place the grated fat into a large bowl with the self-rising flour. Toss gently to coat the fat pieces.
- Chill (Crucial Step): Place the bowl of flour and grated fat into the freezer for 10 minutes. This ensures the fat is rock-solid and cold before the buttermilk is added.
- Mix the Dough: Remove the bowl from the freezer. Pour in about 1 cup of whole buttermilk. Use a wooden spoon or a fork to mix it until just combined. The dough will be shaggy, sticky, and still have flour pockets—do not overmix. If the dough is too dry, add buttermilk, 1 tablespoon at a time, until the flour is just incorporated.
- Pat and Fold: Turn the shaggy dough out onto a lightly floured surface. Do not knead! Gently bring the dough together into a rough rectangle. Pat the dough flat to about 43 inch thick, then fold it over 3 to 4 times (like folding a business letter). This folding creates the layers.
- Cut the Biscuits: Pat the folded dough flat one last time to about 43 inch thick. Use a 2- or 221-inch biscuit cutter (or a small glass) to cut the biscuits. Press straight down and do not twist the cutter, as twisting seals the edges and prevents the biscuits from rising properly.
- Arrange and Prep for Baking: Place the biscuits in a cast-iron skillet (or a round cake pan) that has been generously greased with Crisco or butter. The biscuits should be touching or very close together; this helps them rise tall. Brush the tops of the biscuits with a little extra buttermilk.
- Bake: Place the skillet in a 500∘F oven for about 12-15 minutes, or until the tops are beautifully golden-brown and the biscuits have risen high.
Tips for Success
- Keep it Cold: The number one rule for flaky biscuits is to keep the fat as cold as possible. Grating the frozen fat is the best way to ensure this. Handle the dough as little as possible.
- Don’t Twist the Cutter: As mentioned above, a clean, straight press is vital. Twisting seals the edges and kills the layers. Gather any scraps, gently pat them together (without overworking), and cut the final biscuit.
- Oven Temperature is Key: Baking at 500∘F creates an immediate, intense burst of steam from the cold fat and buttermilk, which causes a rapid, dramatic rise. Don’t drop the temperature!
Serving Suggestions and Pairings
These biscuits are a classic Southern staple and pair well with just about anything savory or sweet.
- Savory Pairings: Use them to sop up the flavorful broth from my Cajun Chicken Sausage Gumbo or to serve alongside my simple but delicious Tomato Skillet with Okra and Sausage. They’re also perfect for making miniature sandwiches with sliced ham or turkey wings.
- Sweet Pairings: Slather them with honey, jam, or homemade apple butter. They make a fantastic, rustic shortcake base for fresh berries and cream.
- Drinks: A cup of strong, black coffee or a glass of fresh-squeezed orange juice is the perfect morning companion.
Nutritional Information (Per Serving)
- Serving Size: 1 biscuit (approximate, based on 8 servings)
- Calories: 250 kcal
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 30mg
- Sodium: 350mg
- Total Carbohydrates: 25g
- Dietary Fiber: 1g
- Protein: 5g
Note: This is an estimated value and can vary based on the exact amount of fat used and the specific brand of flour.
Storage and Leftover Tips
Biscuits are best eaten fresh and warm from the oven. If you have leftovers:
- Storage: Store cooled biscuits in an airtight container at room temperature for up to 2 days.
- Reheating: To bring them back to life, wrap them loosely in foil and reheat in a 350∘F oven for 5-8 minutes. You can also toast them lightly in a toaster oven. Avoid the microwave, which tends to make them tough.
- Creative Leftovers: Day-old biscuits can be cubed and baked into a savory bread pudding or used as a crust for a hearty chicken pot pie.
More Recipes You Will Love
If you loved the comfort and simplicity of these biscuits, be sure to check out some of my other favorite cozy recipes:
- For a Sunday dinner classic: These Easy Turkey Wings are My Favorite Comfort Food for Lazy Sundays
- For a simple, hearty supper: Classic Spaghetti Recipe with Homemade Sauce
- For a truly amazing Southern dessert: This Big Family Banana Pudding is My Favorite Classic Dessert to Feed a Crowd
Final Thoughts
These Easy Biscuits are the perfect example of how the simplest recipes, with the right technique, can yield the most spectacular results. Don’t be intimidated by the idea of baking. Grab that box grater and a stick of frozen butter, and give this recipe a try. You’ll be amazed at the golden, buttery mounds of perfection you pull out of your oven.
Let me know what you slathered on your first batch in the comments below! Happy baking!
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