20 Light and Flaky Homemade Biscuit Recipes

Nothing says Southern hospitality like a plate of hot buttered biscuits

sausage cheddar biscuits
Leah Maroney

The South is famous for many iconic foods and biscuits are surely near the top of the list. Southern cooks have been baking light, flaky biscuits for generations and serve them for breakfast, lunch, and dinner. They can be buttered hot and served plain, or topped with sausage gravy, ham, or chicken. They're even used to make old-fashioned biscuit pudding dessert, breakfast casseroles, and stuffing or dressing.

The good news is, you don't have to be a Southerner to make delicious biscuits, but there are a few technique tips to know. Soft wheat flour produces a higher and lighter biscuit than harder wheat flour, and many cooks swear by buttermilk, self-rising flour, shortening, and other "secrets."

The real key, however, is in the handling of the dough. Once the dough is moist, work it just a few times, or only until it holds together. Pat the dough out or roll it lightly and cut it into rounds or squares. The biscuits you cut after you re-roll the scraps will be a bit denser, so keep them in a designated portion of the baking pan.