Homemade Southern Biscuits (4 Easy Biscuit Variations)

Introduction

These homemade Southern-style biscuits are soft, fluffy, and incredibly versatile. Starting with one simple base dough, you can create four delicious variations: jelly biscuits, butter biscuits, honey or syrup biscuits, and classic plain biscuits. Whether you’re serving breakfast, brunch, or a comforting side dish, these biscuits deliver unbeatable warmth and flavor.

Why You’ll Love This Recipe

  • One base dough gives you multiple biscuit variations.
  • Light, fluffy texture thanks to cold butter and cold buttermilk.
  • Easy, beginner-friendly method with no special equipment required.
  • Perfect for sweet or savory toppings.
  • Bakes in under 15 minutes, ideal for quick breakfasts.
  • Customizable for any occasion from brunch to dinner sides.
  • Works with a variety of spreads, sauces, or fillings.

Ingredients

Base Biscuit Recipe

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons cold butter, cubed
  • ¾ cup cold buttermilk

For the Variations

Biscuit with Jelly

  • Strawberry, grape, or mixed-fruit jelly (your choice)

Butter Biscuit

  • 1–2 teaspoons softened butter (salted or unsalted)
  • Optional: pinch of sea salt

Honey or Syrup Biscuit

  • Honey, maple syrup, or golden syrup
  • Optional: small pat of butter

Plain Biscuit

  • No additional ingredients needed

Directions

Step 1: Make the Base Biscuits

  1. Preheat the oven – Set the oven to 220°C (425°F).
  2. Combine dry ingredients – Whisk together flour, baking powder, baking soda, and salt in a bowl.
  3. Cut in the butter – Add the cold butter and cut it into the flour using your fingertips or a pastry cutter until the mixture is crumbly with small pea-sized pieces.
  4. Add buttermilk – Pour in the cold buttermilk and gently mix just until a soft dough forms. Do not overmix.
  5. Shape the biscuits – Roll the dough to about 2 cm thickness and cut out biscuits using a cutter or a glass.
  6. Bake – Place on a baking tray and bake 12–15 minutes, or until golden on top.
  7. Serve hot – These freshly baked biscuits are the base for all four variations below.

Biscuit Variations

Step 2: Jelly Biscuit

  1. Bake the base biscuits using the original recipe.
  2. Split one open while still warm.
  3. Spread your favorite jelly such as strawberry, grape, raspberry, or apricot.
  4. Serve warm for the best melt and flavor.

Step 3: Butter Biscuit

  1. Open a hot biscuit right after baking.
  2. Add 1–2 teaspoons of softened butter inside the biscuit.
  3. Let it melt naturally in the warm center.
  4. Optional – Add a small pinch of sea salt for enhanced flavor.

Step 4: Honey or Syrup Biscuit

  1. Open a warm biscuit after baking.
  2. Pour honey, maple syrup, or golden syrup into the center.
  3. Let it soak for a few seconds until absorbed.
  4. For extra richness – Add a small pat of butter before pouring the honey.

Step 5: Plain Biscuit

  1. Serve the biscuit as-is, warm and fluffy straight from the oven.
  2. Pair it with anything – tea, breakfast dishes, soup, fried chicken, or a ladle of gravy.

Tips for Best Results

  • Use very cold butter for maximum flakiness.
  • Handle the dough as little as possible to avoid tough biscuits.
  • Cut straight down without twisting the cutter to ensure even rising.
  • For taller biscuits, place them close together on the baking sheet.
  • Substitute buttermilk with milk plus 1 tablespoon lemon juice if needed.
  • Brush the tops with melted butter after baking for extra flavor.

Variations & Substitutions

  • Cheddar biscuits: Add ½ cup grated cheddar to the dough.
  • Herb biscuits: Add chopped rosemary, chives, or parsley.
  • Cinnamon sugar biscuits: Brush with butter and sprinkle cinnamon sugar after baking.
  • Gluten-free version: Use a high-quality gluten-free flour blend.
  • Cream biscuits: Replace buttermilk with heavy cream for richer results.

Serving Suggestions

  • Serve with eggs, sausage, or bacon for breakfast.
  • Pair with fried chicken for a classic comfort meal.
  • Use as a base for biscuits and gravy.
  • Enjoy with tea, coffee, or a warm bowl of soup.
  • Serve with holiday dinners as a versatile bread option.

Storage & Reheating

  • Room temperature: Store in an airtight container for up to 2 days.
  • Refrigerator: Keeps well for 4 days.
  • Freezer: Freeze baked biscuits for up to 2 months. Thaw at room temperature.
  • Reheating: Warm in a 180°C (350°F) oven for 5–7 minutes or microwave for 10–15 seconds.

Nutrition Information

Per Plain Biscuit (about 65g):

  • Calories: 210 kcal
  • Carbohydrates: 28g
  • Protein: 4g
  • Total Fat: 9g
    • Saturated Fat: 5g
    • Polyunsaturated Fat: 0.5g
    • Monounsaturated Fat: 2.5g
    • Trans Fat: 0g
  • Cholesterol: 20mg
  • Sodium: 500mg
  • Potassium: 110mg
  • Fiber: 1g
  • Sugar: 2g
  • Vitamin A: 260 IU
  • Vitamin C: 0mg
  • Calcium: 90mg
  • Iron: 1.7mg

Nutritional values vary depending on toppings such as jelly, butter, honey, or syrup.

FAQ

Can I use frozen butter?
Yes. Frozen butter grated into the flour creates extra flaky layers.

Can I make the dough ahead of time?
You can prepare the dough 1 day in advance and keep it chilled until ready to bake.

Can I replace buttermilk?
Mix regular milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.

Why did my biscuits turn out tough?
Overmixing the dough or using warm butter prevents the biscuits from rising properly.

Can I use self-rising flour?
Yes, but omit the baking powder, baking soda, and reduce the salt to ½ teaspoon.

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