Angela Roberts' Southern Bisquits Recipe

Angela Roberts’ Southern Bisquits Recipe

Angela Roberts’ Southern Bisquits Recipe


  • 2 cups White Lily flour all purpose (softened wheat flour) NOT self-rising
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 tablespoons unsalted cold butter
  • ¾ cup buttermilk (I like full fat buttermilk, but see note under instructions on how to make your own)
  • pinch baking soda for buttermilk
  • 2 tablespoons melted butter
  • 2 tablespoons milk (for brushing on biscuits)
  • Instructions
  • Preheat oven to 450 degrees.
  • Mix together flour, baking powder, salt, sugar.
  • Cut butter into flour with pastry cutter or simple use hands to mix in, but not smear.
  • At this point put the flour and butter mixture into freezer for 15 minutes.
  • This is a good time to make your own buttermilk if you don’t have buttermilk. I prefer the store bought, but if you don’t have it on hand, see below.




  • Take flour mixture out of freezer.
  • Add in buttermilk, Stir with a spoon. Mixture will be wet.
  • Flour the counter or mat. You can at this point continue to make the biscuits in the bowl you’ve mixed it in, if there is room and the bowl has a flat bottom.