Foolproof Southern Biscuits

"I know this recipe sounds strange, but give it a try! This recipe appeared in an editorial in the June, 2007 edition of "Our State: North Carolina" magazine. The editor compared the recipe for these biscuits to a "family secret handshake!""
photo by teresas photo by teresas
photo by teresas
Ready In:




  • Mix the ingredients gently in a bowl with a wooden spoon.
  • Dollop dough onto a greased cookie sheet (you should get 12 biscuits out of this recipe).
  • Bake at 450 degrees F for 10-12 minutes, or until golden brown.

Questions & Replies

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  1. teresas
    10/1/2008 This didn't work for me. The dough was to runny. Maybe it needs more flour or less liquid. The hardest part of the recipe was finding the self-rising flour in the store. When cooked they became flat like a pancake. We did love the flavor. Think I may give it another shot using less liquid. I made sure to not over mix. 10/02/2008 I made these again tonight but used less liquid. I used 2/3 cup of milk and 2/3 cup of mayonnaise and they came out perfect. Nice and fluffy and TALL just like biscuits are suppose to be. These have a wonderful flavor. Thanks for posting. Made for PAC Fall 2008.
  2. Wolfhoundjack
    Howdy! Made two batches. Delicious. Leave it to the cackalackies to come up with a winner!<br/><br/>First, gotta agree with previous posters, as printed the liquids are too much. For me, the winning ratio for 2 cups of flour was closer to 1/2 cup mayo, 2/3 cup milk as mentioned by other posters. Maybe for the printed liquids it's 2 heaping cups of flour, not sure. <br/><br/>Second note, self-rising flour is just flour with baking powder and salt added. So : 2 level cups flour, 1 level tbsp baking powder, pinch of salt will get you there (save you some cash and difficulty trying to find it also). <br/><br/>Final note, 1 tsp honey into the batter really does wonders.
  3. Bobby.Lord
    Great recipe. Easiest biscuirs I've ever made and they are great. My kids didn't even realize I made 'em different. They were done in less than 20 minutes from start to finish. Thank you for this recipe!!!
  4. Cooking in Ottawa
    Mar 30, 2112: made this for dinner, following Teresa's suggestion about the liquids. I used 1/2 c mayo and 2/3 c milk, added slowly as I stirred the mayo into the flour (not easy to find self rising flour here in Canada). I then turned out onto a floured countertop and patted the dough down to about 1/4 in, folded it over and cut 2 1/2 in biscuits. They rose nicely, didn't brown all that much, but were very good. We noticed the salt, but our diets have been very reduced in salt, so any amount seems alot. Enjoyed the biscuits with a big salad. Shall make again and again and again. BTW, I saved the last two biscuits for dessert with homemade strawberry jam, the sweet and salty tastes were wonderful!!
  5. sabeh.s
    These are by far the best biscuits I’ve ever had. It took me than 20 minutes from start to finish and that was including making self rising flour from my all purpose flour. I will definitely be making these on a regular basis. Thank you for the recipe.


I am a lecturer of U.S. history for a local university. Since my life is busy, my recipes tend to be quick, easy, and inexpensive.
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