Easy Southern Biscuits (Soft, Pillowy Version of Our Flakiest Recipe)
- Kate Carr
- Sep 27, 2025
- 3 min read
A few months ago, we shared our Flakiest Southern Biscuit recipe. A layered method that creates tall, buttery biscuits with distinct flakes. But not everyone wants to fold and roll their dough multiple times.
This recipe is the same base recipe with one simple change: no folding. These easy Southern Biscuits are soft, pillowy, and tender. Perfect when you want homemade biscuits without the extra steps.
Easy Southern Biscuits Recipe
Biscuits for 2 Ingredients:
4 tablespoons (½ stick) salted butter, plus more for topping (optional)
1 cup all-purpose flour
½ tablespoon baking powder
⅛ teaspoon baking soda
1 teaspoon sugar
½ teaspoon salt
6 tablespoons buttermilk, plus more for topping
Family Size Ingredients:
½ cup (1 stick) salted butter, plus more for topping (optional)
2 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda
2 teaspoons sugar
1 teaspoon salt
¾ cup buttermilk, plus more for topping
Instructions:
Prep the butter: Grate the butter or cut it into small cubes and place in the freezer while you prepare the dry ingredients.
Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
Cut in the butter: Using a pastry blender (or your fingertips), cut the cold butter into the flour mixture until it resembles coarse crumbs.
Add buttermilk: Pour in the buttermilk and stir gently until the dough just comes together. Do not overmix. The dough should be shaggy, not smooth.
Pat or roll the dough: Turn the dough out onto a floured surface. Gently pat or roll to about ½–¾ inch thickness.
Cut the biscuits: Use a biscuit cutter or sharp knife to cut squares or rounds. Place biscuits close together in a parchment lined baking dish or on a sheet pan so they rise taller.
Chill while preheating: Transfer the pan to the freezer while you preheat the oven to 450°F.
Top and bake: Brush the tops with buttermilk. Bake for 15–17 minutes, or until golden brown.
Optional finish: Brush with melted butter right after baking and serve with our homemade strawberry jam.
Tips for Better Southern Biscuits
Freeze your butter briefly: Even a few minutes in the freezer helps keep butter cold, which means more rise.
Don’t overwork the dough: Mix just until combined for soft, pillowy biscuits.
Cut into squares: Skip the lumpy scrap biscuit. Squares give you consistent height without re-rolling.
Pastry mat for easy clean up: We love our OXO pasty mat. Perfect for measuring and easy clean up both!
Flour your cutter: if the dough sticks to the cutter, douse it in a little four betwen cuts.
Let them touch: Place biscuits close together in the pan so they lift each other up.
Freeze before baking: Place them in the freezer while the over preheats. Keeps everything cold and fluffy.
Freeze leftovers: Reheat straight from the freezer in a warm oven.
Buttermilk Notes: If you’ve got buttermilk, use it. If not, make a quick substitute: 1 cup milk + 1 tablespoon lemon juice or vinegar. Let it sit for 5–10 minutes before using.
More to Explore
Whether you want tall, flaky layers or tender, soft pillows, both recipes are winners. If you’d like to try the fold-and-roll method, check out our original Flakiest Southern Biscuit recipe.
And if you’re looking for the perfect topping, don’t miss our Homemade Strawberry Jam . It’s a simple, fresh way to make these Easy Southern Biscuits even better.
About Kevin & Kate
We're Kevin and Kate — a husband-and-wife duo who turned a weekly cooking ritual into something we wanted to share.
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The best biscuits ever.