South Georgia Biscuits Recipe -
South Georgia Biscuits Recipe
  • READY IN 22 mins

South Georgia Biscuits

Recipe by  

"These are traditional hand-formed South Georgia biscuits as made by my family for generations. Unlike most recipes, these biscuits are formed entirely by hand, not rolled and cut. Once you master the technique, you can make them very quickly and will find the texture and appearance to be much better than rolled biscuits."

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Original recipe makes 1 dozen Change Servings
  • PREP

    10 mins
  • COOK

    12 mins

    22 mins


  1. Preheat the oven to 450 degrees F (220 degrees C).
  2. In a large bowl, stir together the flour, baking powder and salt. Cut in shortening with a pastry blender or by rubbing between your fingers until the lumps are smaller than peas. Pour in the milk all at once, and stir with a large spoon until dough is evenly moist. It should be sticky.
  3. Flour your hands, and knead the dough lightly for 3 or 4 turns, adding just enough flour so that it doesn't stick to your hands. Let the dough rest for a minute or two.
  4. With well-floured hands, pinch off pieces of dough (about 12) and pat lightly into balls. Don't over work the dough. Place about 2 inches apart on ungreased baking sheets. With floured knuckles, press each ball down to about 1/2 inch thickness.
  5. Bake for 11 to 12 minutes in the preheated oven, until browned on the bottom. Serve hot with butter.
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Reviews More Reviews

Most Helpful Positive Review
Sep 11, 2006

I am rating the technique as well as the recipe. Believe it or not, I'm from the south and I can't make a rolled out biscuit! My mama made them this way and it's the only way that I know how. After almost 20 years, I have definitely mastered this technique. The recipe is great too, but I usually just use self rising flour, omit the baking powder and salt, and use buttermilk. Truely a traditional southern biscuit!

Most Helpful Critical Review
Jul 25, 2011

These were okay, but I prefer a self-rising flour recipe. They were a bit crumbly and too hard on top.

Apr 12, 2006

Great basic recipe anybody can tweak. It uses basic ingredients and requires little time which is important in today's kitchen. Add sub. buttermilk instead of milk and add a bit of sugar. Four thumbs up here!

Aug 07, 2010

I have been hand-forming my dinner rolls since I came across this recipe a few months ago. I finally got to try the actual recipe---the biscuits were out of this world! My new fav. biscuit recipe. I love the hand-forming instead of rolling technique. Thanks for the post!

May 03, 2005

Great biscuits! The only change we did was to drizzle melted butter over the biscuits after cooking them halfway.

Mar 16, 2007

Have been using Allrecipes since the start and rarely post anything but THIS WAS REALLY GOOD. And so much easier than I thought biscuits had to be (no flour all over the counter, etc.). The recipe came together in about 5 mintues. Used beef dripping (lard) as I had it. Bearing in mind the instructions, I really tried to make sure I didn't "overwork" the dough/batter and did leave it slight sticky. Just squeezed up 9 larger biscuits, patted into rough rounds and left them to the oven. They were barely gold on top when the bottoms were brown -- so watch out, they could get away from you. But I found the recipe's timing to be accurate. I put these with some stew I pulled out of the freezer, but would also be great for breakfast as they're so fast. The texture is not so much flaky but very, very light and fluffy. ***** Have since made this on a holiday visit with friends -- found out we didn't have any milk so substituted some watered down sour cream and that worked brilliantly. This is so handy it'll have to be a keeper ... one of my "desert island recipes."

Jul 21, 2005

These were my first biscuits to make from scratch and they were wonderful. I can't wait to make them again! Thanks for a great recipe.

Nov 05, 2010

So far, I've tried six different recipes, four from this site, and this is the best home made biscuit recipe I've come across! This one is simple, requires no sifting, and comes out with scrumptous biscuits that do great in the oven even after they've been frozen. I replaced the shortening with lighly salted butter, but otherwise I followed the recipe. I know I lack experience in the hand forming technique and I'm sure I kneaded them more then the recipe called for (I like to use up all my leftover flour or scraps into the dough which requires more kneading), but they still turned out wonderfully! They're done when you get a lightly golden hue on the tops, about 10 min in my oven. A light flakey crust on top, and soft on the inside. To freeze, I simply put the individual uncooked biscuits in a freezer safe container or freezer ziplock with some syran wrap so they don't stick together, took them out when I needed them, allowed them to come to room temp (really important), put them on a baking pan with non stick spray, and cooked like normal in the oven according to recipe. When I make this again, I might try cutting the butter back to 1/3 c and see what that does to the recipe. Happy baking!


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  • Calories
  • 183 kcal
  • 9%
  • Carbohydrates
  • 21 g
  • 7%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 286 mg
  • 11%

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

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