5 from 6 votes
Southern Flaky Biscuits
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Light and flaky biscuits are a staple in the South. Southern Flaky Biscuits fit that bill and are absolutely delicious, taking only minutes to make.

Course: Bread
Cuisine: American
Servings: 8 Biscuits
Calories: 208 kcal
Author: Chula King
  • 2 cups (10 ounces) all-purpose flour
  • 1 Tablespoon baking powder (See Note 1)
  • 2 teaspoons sugar
  • 1/2 teaspoon Kosher salt
  • 6 Tablespoons (3/4 stick, 3 ounces) cold unsalted butter, cut into pieces
  • 3/4 cup (6 ounces) cold milk
  1. Preheat the oven to 425° F. Line a baking pan with parchment paper. Set aside.

  2. Place flour, baking powder, sugar and salt in the bowl of a food processor. Pulse process several times to combine. Add the butter, and pulse process until the butter is well incorporated, 9 to 10 times. The butter should range in sizes from small peas to coarse cornmeal. Add the milk, and pulse process just until a rough dough forms, 3 to 4 times. (See Notes 2 and 3)

  3. Turn out the dough onto a lightly floured work surface. Dust the top of the dough very lightly with flour and form into a rough ball. Pat the dough with your hands until it is around 1/2-inch thick. Cut as many biscuits as possible, and transfer to the prepared baking pan. Gather the scraps into a ball, handling as little as possible; repeat the process. (See Note 4)

  4. Bake biscuits at 425° F for 14 to 18 minutes, or until puffed and golden brown. Serve hot. Yield: 8 2 1/2-inch biscuits.

Chula's Expert Tips
  1. Make sure that the baking powder is  still active. To test, spoon about 1/2 teaspoon into a bowl, and add about 1/4 cup of boiling water. If it's still active, the baking powder should immediately bubble up violently. If it doesn't, it's time to replace the baking powder.
  2. Fear not if you don't have a food processor. You can use a dough blender or your hands to incorporate the butter, and to process the dough.
  3. Do not over-mix the dough. You want minimal gluten formation to ensure flaky biscuits.
  4. The biscuits can be prepared up to this point, frozen on the baking pan, wrapped airtight, and kept for up to two months. Bake without defrosting, adding several minutes to the cooking time.
Nutrition Facts
Southern Flaky Biscuits
Amount Per Serving
Calories 208 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g25%
Cholesterol 24mg8%
Sodium 158mg7%
Potassium 215mg6%
Carbohydrates 26g9%
Sugar 2g2%
Protein 4g8%
Vitamin A 300IU6%
Calcium 98mg10%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.