Laura’s Biscuit Recipe

Laura’s Biscuit Recipe

Here’s a question for you:

What do pirates and southern cooks have in common?


They both think the rules are more like “guidelines” than actual rules!

And that’s true for my biscuit recipe too. It’s more about consistency than actual amounts. So, when you see my recipe below, know that there’s more to making incredible biscuits than the ingredient list!

My Granny taught me how to make biscuits when I was getting ready to get married. As a wedding gift, she gave me a box of her favorite recipes - and they were hand-written! Those are the best gifts - there isn’t a price tag that could match the value of time and attentiveness. Remember that, friends!

I started making biscuits right away, but they weren’t amazing in the beginning. I’ve learned from observing other great cooks in my life that good cooks can take a great recipe and adapt it to their own liking. One person likes softer biscuits, while another likes crispier; one likes smaller biscuits, while another likes their biscuits to fill the whole plate. The point is, take a good a recipe, work at it, then make it your own. That’s how I ended up with this recipe and process.


“Take a good recipe, work at it…

then make it your own.”

This recipe is also versatile! You can make regular biscuits, cheddar garlic biscuits, and even breadsticks from this recipe. Not to mention, biscuits themselves are versatile! They’re great for breakfast, lunch, and dinner, and they’re the perfect comfort food!

It’s also fun to make with friends! My 4 year old daughter is my favorite biscuit-making partner these days!

So, grab your best friend and get to baking!


Laura’s Biscuits

  • 2C Self Rising Flour

  • 1/4C Shortening

  • 1C Buttermilk

  • 1/2C Butter, melted




Set oven temp to 450 degrees. Spread a light layer of shortening on your pan before placing your biscuits on them. This helps the get crispy without drying out.


Combine flour and shortening in a bowl. Using a fork, work the shortening into the flour making it crumbly. Slowly stir buttermilk into flour creating a very sticky dough. Add a little extra flour as you fold the dough until it firms up. On a floured surface, roll your dough out to about 1” thickness. Using a cookie cutter, or glass cup, cut out biscuits about 4” in diameter. Place biscuits close together on your pan, then bake for 12-15 minutes, or until they start to lightly brown.


While your biscuits are baking, melt your butter in a glass bowl. When the biscuits have lightly browned, pull them out of them oven. Use a brush to butter the tops of the biscuits, enough to let butter run down their sides. Place the biscuits back in the oven for another 3-5 minutes. They should turn a beautiful golden brown. Brush the remaining butter on top of the biscuits and serve. Enjoy!

Be sure to tag us on Instagram when you make these biscuits!

Want to know a few different ways to serve this recipe? Click the link below for serving tips and more!

Copyright Laura Thigpen, used with permission on HartDesignCo.

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