Easy Southern Biscuits Recipe - Allrecipes.com
Easy Southern Biscuits Recipe
  • READY IN 35 mins

Easy Southern Biscuits

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"These are the easiest biscuits to make in the world. Sweet and fluffy."

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Original recipe makes 10 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper muffin liners.
  2. In a large bowl, combine self-rising flour and sugar. Stir in milk and mayonnaise until a smooth dough is formed. Spoon batter into prepared muffin cups.
  3. Bake in preheated oven for 25 to 30 minutes, until golden brown and doubled in size.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 25 mins
  • READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review
Jun 25, 2003

Was pleasantly surprised by this recipe. I replaced milk with buttermilk and just greased the muffin cups instead of lining them. I took them to a last minute dinner party and got rave reviews over them. Great warm with butter. I will make these again.

Most Helpful Critical Review
Jun 25, 2003

What happened? I followed the directions EXACTLY. My biscuits would not come out of their paper liners. I should have just greased the muffin tin I guess. I'm new at this cooking thing and that's why I tried this simple recipe. We did manage to eat the tops of the biscuits which were fluffy and delicious. However, half of the muffins were wasted. Did I do something wrong again?

Mar 27, 2007

My family absolutely loved these biscuits. I didn't have any shortening, so that was why I decided to look this up in the first place. It was fast, it was fluffy, and it was delicious. I would definitely recommend this recipe to anyone with little time and a big appetite on their hands!

Jan 04, 2010

I didn't have self-rising flour, so I used 2 cups All Purpose flour and added 2 teaspoons of baking powder and 1/2 teaspoon of salt. I sprayed my mini-muffin silicone tin (24 count) with Pam spray and spooned the batter in. Baked for 30 minutes and they came out perfectly! This is good as is, but would also make a great base for other batter flavors (cinnamon, garlic, cheese, etc....). Definitely a keeper!

Jun 25, 2003

This is the best biscuit recipe I have ever found. They bake up very nicely but for even lighter fluffier biscuits try substituting buttermilk for the regular milk. This makes it a 5-star recipe. I just drop them on a cookie sheet coated with non-stick spray.

Jun 02, 2009

Easy and delicious biscuits! No mayo taste at all. They baked up very nice. I highly recommend using buttermilk as others suggested.

Mar 07, 2008

Surprisingly easy, yet soft and delicious. The reason I am giving them 4 stars instead of 5 is because I think they could benefit with some flavor add-ins. I tried some shredded cheddar, chopped chives, and garlic powder and they were great. Note: This recipe works just fine with skim milk and light mayo for those trying to watch calories!

Nov 03, 2006

These have a funny texture. They don't have the texture of a biscuit or a muffin to me. Looking for a typical biscuit? Look elsewhere. I scaled the recipe to 5, kneaded about 5 times & rolled the dough out. I baked on a Pam coated cookie sheet for 18 min. They cook up beautifully. At first I didn't like these at all, but I changed my review after eating one that had cooled to room temperature. They are much better eaten cool rather than hot out of the oven. I would make these again any time.


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  • Calories
  • 163 kcal
  • 8%
  • Carbohydrates
  • 22.4 g
  • 7%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 369 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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