By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 17
77 cal · 25 min
Southern Style Biscuits
Recipe GLPR08c920b4cf86f6
Golden, flaky biscuits made with buttermilk and a blend of butter and shortening for the perfect tender crumb. These Southern-style biscuits are light, fluffy, and ideal for breakfast or alongside any meal.
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Ingredients
2 cups All-purpose flour
4 teaspoons Baking powder
¼ teaspoon Baking soda
¾ teaspoon Salt
2 tablespoons Unsalted butter, cold
2 tablespoons Vegetable shortening, cold
1 cup Non-fat milk, chilled
1 teaspoon Fresh lemon juice
Directions
Pour the chilled milk into a measuring cup and stir in the lemon juice. Set aside to rest for several minutes while you prepare the dry ingredients.
In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk together until evenly distributed.
Cut the cold butter and shortening into small pieces and add them to the flour mixture. Using your fingertips, rub the cold fats into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
Make a well in the center of the dry ingredients and pour in the milk and lemon juice mixture. Stir gently with a fork just until the dough comes together; it will be somewhat sticky. Do not overmix.
Lightly dust your work surface with flour and turn the dough out onto it. Sprinkle additional flour over the top of the dough. Fold the dough over itself 5 to 6 times, then gently flatten it to about 1 inch thick.
Using a 2-inch biscuit cutter or cookie cutter, cut out rounds from the dough and place them close together on a baking sheet. Gather any scraps, handle them as little as possible, and continue cutting until all dough is used.
Bake in a preheated 400°F oven for 10 to 12 minutes, until the tops are lightly golden brown. Serve warm.
Comments
Every ingredient is a pantry staple at every Charlotte chain—flour, baking powder, baking soda, salt, butter, shortening, milk, and lemon juice cost under $15 total and yield 17 biscuits at roughly 85 cents per serving. The stated 25 minutes is honest if you have a food processor or pastry cutter ready; mixing and shaping take 10 minutes, then 12–15 minutes in a hot oven. This is a true make-ahead freezer winner—unbaked biscuits freeze beautifully and bake from frozen with no quality loss, which makes it practical for weeknight backup dinners. The only minor drawback is that the recipe asks for precision (cold butter, minimal handling) that stumbles occasionally for rushed cooks, but that's the nature of good biscuits, not a flaw in the recipe itself.
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