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Southern {LOVE} Biscuits

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Disclosure: This is a sponsored post, but as always, my opinions are 100% my own.

Southern Love Biscuits made with bread flour (and cut with a heart-shaped biscuit cutter) are deliciously light and flaky with a buttery crust.

Weekend breakfasts are my favorite. It doesn’t matter if we have homemade waffles or pancakes, omelets, or a full country breakfast, the best part is enjoying the leisurely morning coffee and conversation.

heart shaped biscuits on a baking sheet

The most popular weekend breakfast request at our house is always for homemade biscuits, so when I was asked to participate in the National Hot Breakfast Month blogging project, I knew that I absolutely had to share a biscuit recipe! I’m a born and bred Southern girl, after all!

Southern Love Biscuits

I don’t bake biscuits every weekend, but when I do, I’m reminded of how I learned biscuit baking basics from my Dad. That’s right, my tough and gruff Dad made the best biscuits and red-eye gravy. (For city folks, red-eye gravy is made by adding brewed coffee to country ham pan drippings.)

This year for Valentine’s Day, I made what I’m calling Southern {LOVE} Biscuits for my hubby. All homemade biscuits are made with LOVE, of course, but I used a heart-shaped cutter for a little extra biscuit LOVE. (Cheesy, I know!)

A sifter and biscuit cutter on a table
My mother’s vintage sifter and biscuit cutter add LOVE to my biscuits.

Tips for biscuit baking success:

  • Use COLD fat in your recipe, no matter if it’s Crisco shortening or butter be sure to keep it refrigerated until you are ready to add to your dough. I use about 3 forkfuls of shortening (approximately 1/3 cup) in my biscuits and instead of using a pastry blender, I use the same fork to incorporate it into the flour.
  • Once you add the wet ingredients to the dry ingredients, stir only until the dry ingredients are barely moistened. No need to beat that dough to death!
  • Do not over-knead the dough. Kneading  on a lightly floured surface 4 to 5 times should be sufficient. More than that will result in tough biscuits. Nobody likes to eat hockey pucks with their gravy!
  • Use bread flour. Although I grew up baking with self-rising flour, I’ve learned that using bread flour results in really flaky biscuit layers. Just look at those beautiful layers in these photos!
Southern Love Biscuits with honey

More breakfast bread recipes!

When we’re not enjoying homemade biscuits for our weekend breakfast, we often enjoy these other savory breakfast breads:

Southern Love Biscuits Recipe

To get a beautiful crust on my biscuits, I brush them with melted butter and sprinkle with a little black pepper before baking. When the biscuits come out of the oven, I brush them again with melted butter which results in a nice crispy, buttery crust.

Even though we usually have sausage or bacon, eggs, and gravy with our biscuits, I ALWAYS end my country breakfast meal with a hot biscuit smothered in honey. I call this my breakfast dessert.

I must say that Bee Raw’s Orange Blossom honey was smooth and delicious! The perfect end to our lovely Valentine breakfast.

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Yield: 12

Southern {LOVE} Biscuits

Southern {LOVE} Biscuits

Southern {LOVE} Biscuits. All biscuits are made with love, but using cold fat and bread flour help ensure delicious and flaky biscuit results.

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes


  • 2 cups sifted bread flour, or all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sugar
  • 3 heaping forkfuls, or 1/3 cup vegetable shortening
  • 1 cup buttermilk, or 1 tablespoon vinegar + enough milk to make 1 cup


  1. Preheat oven to 400 degrees.
  2. Sift flour, baking powder, salt, baking soda, and sugar into a large bowl.
  3. Drop in 3 heaping forkfuls of shortening and blend into the flour mixture with the fork (or pastry blender) until it becomes coarse crumbs.
  4. Add buttermilk all at once and stir just until the dry ingredients are moistened, or you have a shaggy dough. Turn onto a lightly floured surface and knead 4 to 5 times, patting into a disc. (DO NOT over knead.)
  5. Roll to about 1/2 inch thick. Cut with a biscuit cutter dipped in flour and place onto a baking sheet. Brush gently with melted butter and sprinkle with coarse ground black pepper.
  6. Bake for 10 to 12 minutes. Remove from oven and brush again with melted butter.


Recipe by

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 117Saturated Fat: 1gCholesterol: 2mgSodium: 142mgCarbohydrates: 16gSugar: 1gProtein: 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

The following companies generously sponsored various #hotforbreakfast month projects.  I may not have used all of them in my recipes, but this project is in no small part thanks to them and their incredible contributions: Bee RawBob’s Red MillMade in NatureMaple Valley Syrup CooperativeNow FoodsPacific Foods, & Woodstock.

Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

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Joyce Ellen

Monday 7th of September 2020

I made these for the second time today and they were even better than the first time! Flaky and light, great with my homemade raspberry jam! The only thing I did different this time is put in 1 tsp salt, rather than 1/2. And so easy to make, didn't take more than a half hour or so.

Vicki Adams

Saturday 23rd of May 2020

Made these “dough gods” today. They are the closest thing to my dear mama’s biscuits. I’ll be making them again. Sent the recipe to my sister. I only had 2% milk and I added the vinegar like the recipe called for if you did not have buttermilk. Delicious!


Sunday 26th of April 2020

Could unbaked biscuits be frozen and baked from frozen later? Only 2 of us around my house :) If so, what oven temperature and time would you suggest? Thank you!

Sheila Thigpen

Sunday 26th of April 2020

Erica, yes, I believe freezing the biscuits before baking would work just fine. To bake from frozen, increase the oven temperature to 425 degrees and bake for a couple minutes longer. Let me know how they turn out for you!


Sunday 6th of October 2019

Hi! Just wanted to chime in and say that this recipe is fantastic. The bread flour makes them perfect, too. I keep a tub of Crisco in the freezer just so I can make these on a whim. As a daughter of Southerners, I can say that you had me when I saw that beautiful vintage sifter and biscuit cutter in the photo--just like I remember my mom using.

Sheila Thigpen

Tuesday 8th of October 2019

Cicely, what a nice review! Thanks so much for sharing—that sifter is indeed a treasure :)

Angela Meyer

Monday 28th of May 2018

I have tried soo many biscuit recipes over my 18 years as a wife and mother. Every biscuit turning out different from the rest. I also tried my grandma's homemade biscuits, but still not that right recipe I was looking for. But today, looking at what i had to use in the pantry to make biscuits this time, i only had bread flour, never used that before, but searched for recipes using the flour, I found yours! What can I say! Thank you so much! I will never have to seek another recipe for that biscuit I have been looking for for so long! I love them and family also!! Thank you, thank you, thank you!! And God bless you.


Monday 28th of May 2018

Angela, there’s nothing like finding the right recipe for the ingredients you have on hand! So glad you like this version :)

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