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Greg's Southern Biscuits

Rated as 4.67 out of 5 Stars

"Light and fluffy and the closest thing I've found to my grandmother's biscuits. Delicious for jams, butter, honey, corn syrup, or just great bread for any meal. My grandmother used to make them pretty much every day."
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35 m servings 189
Original recipe yields 8 servings (8 biscuits)


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  1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with 1/2 teaspoon of lard.
  2. Mix together the flour, salt, baking soda, and baking powder in a bowl. Grate the frozen butter and 2 tablespoons frozen lard into the flour mixture with a cheese grater; stir lightly 1 or 2 times to mix. With your fingers, make a well in the middle of the flour mixture, and pour the bacon drippings and buttermilk into the well. With just the tips of your fingers, stir lightly and quickly to just bring the dough together before the butter and lard melt. Dough will be sticky.
  3. Scrape dough out onto a floured surface, and gently pat the dough flat. Sprinkle the top of the dough with flour, and fold it in half; pat down, fold again, and repeat until you have folded the dough 4 or 5 times. With a rolling pin, roll the dough out to a square about 1 inch thick. Cut the biscuit dough into rounds with a 2 1/2-inch biscuit cutter or the floured edge of a drinking glass by pushing straight down (twisting the cutter will seal the edge and keep the biscuits from rising). Lay the biscuits onto the prepared baking sheet so the edges just touch.
  4. Bake in the preheated oven until risen and lightly golden brown, 15 to 20 minutes.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 189 calories; 7.5 25.6 4.3 13 433 Full nutrition

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  1. 164 Ratings

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Most helpful positive review

Disclaimer, This is my recipe. I just wanted to pass on some tips. First off. Stick to the recipe, please don't alter it, then rate it, as its no longer mine. Do not over work the dough, fl...

Most helpful critical review

these were ok for me im sorry grandmas angel biscuits just cant be beat now if i could just find the recipe for them!

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Most positive
Least positive

Disclaimer, This is my recipe. I just wanted to pass on some tips. First off. Stick to the recipe, please don't alter it, then rate it, as its no longer mine. Do not over work the dough, fl...

I have made these biscuits twice now - both times within ONE week! Originally, I am Southern-raised from NC, now living in CA, and I had been looking for some good old-fashioned Southern butterm...

Because I don't have lard, I used vegetable shortening (Crisco). I saw the submitter's suggestion to add two teaspoons of baking powder which is good because if I hadn't seen that, I don't think...

I've been trying to make homemade southern buttermilk biscuits for years and they never turn out well, no matter what recipe I try. These turned out perfect and my husband is devouring them and...

Holy Cow! Best biscuits I've had in twenty years. These really are southern style. No, its not health food, or gluten free, or made with canola oil, but man if you love authentic southern styl...

Just made these tonight, all I can say is, they turned out PERFECT. Thank you for the recipe, I changed NOTHING!

Really good southern buttermilk biscuits. They aren't quite my grandmothers (what I am searching for) but the closest thus far. I'm certain with a few changes I will finally be able to replica...

I loved these biscuits. Mine usually come out "ok-ish", nothing special. These, however, made me feel like i've finally found THE recipe! They are so light inside but with a ever so light crunt...

Really, really delicious! I didn't have lard and ended up using vegetable shortening - I have a feeling they would have been even better with the lard, but they were great with the shortening, t...