Biscuits from Scratch

There’s something undeniably magical about a warm, homemade biscuit — golden on the outside, soft and fluffy on the inside, and filled with generations of tradition. For Beverly (Mawmaw) and granddaughter Mary, biscuits aren’t just a recipe — they’re a ritual, a memory, and a love language passed down through time.

For Beverly, that story begins in the heart of her childhood kitchen. She can still picture it clearly: standing on a stool at just 3 or 4 years old, watching her grandmother’s practiced hands bring biscuit dough to life. That early memory didn’t just teach her how to cook, it shaped the way she connects with family, food, and heritage.

“My grandmother taught me,” Beverly shares, and from there, she made the recipe her own. While many Southern biscuit recipes rely on shortening, Beverly wasn’t a fan of the texture. So she did something bold — she swapped it for vegetable oil. Despite early skepticism (even her own mother doubted it could work), Beverly trusted her instincts. The result? A reliable, delicious biscuit she’s been making ever since. “They always turn out well,” she says with quiet confidence.

Mary, raised in the South, recalls how biscuits weren’t reserved for breakfast alone, they were just as likely to show up at the dinner table, recounting, “biscuits were a staple at most meals. In fact, we ate dinner at Mawmaw’s house every Wednesday night when we lived in Albany, Georgia, and more times than not, biscuits were on the menu.”

Today, Mary carries that legacy forward in her own kitchen, but with her own twist. “My recipe is very different from Mawmaw’s,” she explains. Where Beverly’s approach leans toward a softer drop biscuit, Mary prefers a more traditional roll-out and cut method. Still, one golden rule remains unchanged: don’t overwork the dough. “No matter what kind you’re making,” Mary says, “that’s the most important thing.”

In fact, when it comes to biscuit-making wisdom, both women agree that technique matters more than anything else. Beverly swears by mixing everything by hand, while Mary emphasizes restraint — less handling equals more tender results. It’s a delicate balance, but one that becomes second nature over time.

Knowing when biscuits are done is another skill that comes with experience. Beverly doesn’t bother with timers; she simply watches for that perfect golden-brown hue. Mary, on the other hand, sets a timer — but admits the real signal is the unmistakable smell that fills the kitchen. “When you can smell them,” she says, “you know they’re ready.”

Despite their expertise, Mary admits there has been at least one biscuit mishap — though not in the baking itself. In an attempt to prepare dinner ahead of time, she once asked her husband to reheat biscuits in a cast iron skillet. The verdict? “They tasted fine, but were a little dry.” The memory still stings. “Nothing worse than a dry biscuit,” she laughs.

When it comes to ingredients, Mary stands firmly in one camp: butter. “I’m an all-butter girl,” she says. While others may prefer shortening, she believes butter delivers unbeatable flavor, and it’s always stocked in her kitchen. She also swears by a pro tip for achieving those coveted flaky layers: freeze your butter and grate it into the flour, keeping everything as cold as possible.

Even with the option of canned and frozen shortcuts, both women agree there’s still something special about making biscuits from scratch. Mary is quick to admit she appreciates the convenience of pre-made options, especially when biscuits aren’t the main attraction. But when they are? “You just can’t beat homemade,” she says. “They’re a treat.”

And what exactly should that first bite deliver? For Beverly, it’s simple: happiness. For Mary, it goes a little deeper. “Comfort,” she says. “Food evokes so many feelings, and biscuits remind me of childhood and family. Is there anything more comforting than that?”

That sense of tradition is already being passed down to the next generation. Mary’s daughter, Scarlett, has loved being in the kitchen since she could walk. With a natural enthusiasm for baking, there’s little doubt she’ll carry on the family’s biscuit-making legacy, already starting to perfect her own simple biscuit recipe — adding her own chapter to a story that started decades ago.

In the end, biscuits aren’t just about flour and butter … they’re about intuition, connection, and a willingness to make the recipe your own. As Mary puts it, “They’re hard to mess up.” A little extra flour here, a splash more liquid there, it all comes together with practice and patience.

So whether you’re rolling them out or dropping them by the spoonful, baking in a cast iron skillet or on a simple sheet pan, one rule remains: don’t overwork the dough. The rest? That’s where the magic happens.

Scarlett’s Biscuits

Drop Biscuits

2 cups self-rising flour

1 cup butter milk

1/2 cup melted butter

1. Preheat oven to 425° F.

2. In a medium bowl, mix all ingredients.

3. Using a tablespoon or 1½ inch ice cream scoop, scoop batter onto an ungreased baking sheet.

4. Bake for 12-15 minutes or until golden brown.

Yield: About 9

Texture: They are typically tender, with a fluffy interior and a slightly crisp, buttery exterior.

Mary’s Biscuits

Buttermilk Biscuits

2 cups all-purpose flour, sifted

1 tbs baking powder

1 tsp salt

1/2 tsp baking soda

1 stick butter, frozen

3/4 - 1 cup buttermilk

1. Preheat oven to 425° F.

2. Combine first 4 ingredients in a large bowl: grate in frozen butter until mixture resembles coarse meal. Add buttermilk, stirring with a fork just until dry ingredients are moistened.

3. Turn dough out onto a lightly floured surface. Roll or pat dough to 1/2-inch thickness; cut with 2-inch biscuit cutter.

4. Place biscuits in a lightly greased 12-inch cast iron skillet. Bake for 10 to 12 minutes or until golden.

Yield: About 9

Beverly’s Biscuits

Mawmaw’s Homemade Biscuits

3 cups self-rising flour

1 cup buttermilk

1/4 cup vegetable oil

1. Preheat oven to 450° F.

2. In a large bowl: Add self-rising flour. Add a deep hole in the middle of flour and add buttermilk first and then oil. Mix by hand lifting every so often just until dry ingredients are moistened. Add a splash of buttermilk if too dry.

3. Lightly dust mixture with flour and coat by lifting. Tuck ends under.

4. Flour hands and pinch a handful of dough and roll into ball. Place on a baking sheet and hand pat to form 31/2 inch biscuit.

5. Place biscuits on an ungreased baking sheet. Bake for 15-20  minutes or until golden brown.

Yield: About 8

Texture: They are typically rustic, with a soft interior and crispy edges from the vegetable oil.