Fluffy Southern Biscuits Made the Old-Fashioned Way
Few things feel more comforting than a batch of warm buttermilk biscuits fresh from the oven. With their golden tops, tender centers, and buttery flavor, these Southern staples have been served at family tables for generations. Whether paired with fried chicken, smothered in gravy, or enjoyed with jelly and butter, buttermilk biscuits are a true symbol of Southern comfort food.
This recipe from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon highlights the beauty of simple, homemade cooking. Rooted in Louisiana tradition, these biscuits reflect the kind of meals lovingly prepared in Black Southern kitchens for decades. Every bite brings a taste of home, heritage, and heartfelt cooking.
Ingredients
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon soda
- 1 teaspoon salt
- 2 tablespoons lard
- 1 cup buttermilk (more if needed)
Step-by-Step Instructions
1. Start by preheating your oven to 450°F so it’s ready for baking.
2. In a large bowl, sift together the flour, baking powder, baking soda, and salt until fully combined.
3. Add the lard and cut it into the dry ingredients using a fork or pastry cutter until the mixture becomes crumbly.
4. Slowly pour in the buttermilk and stir gently until a soft dough forms. Add a little extra buttermilk if needed to bring the dough together.
5. Transfer the dough onto a lightly floured surface and knead gently until smooth. Roll the dough out to about 1/2-inch thick for fluffy biscuits or 1/4-inch thick for thinner, crispier biscuits.
6. Use a floured biscuit cutter or glass to cut out the biscuits, then place them into a greased baking pan.
7. Bake for 13–15 minutes, or until the biscuits are lightly golden on top.
8. Remove from the oven and serve warm with butter, preserves, honey, or your favorite Southern breakfast dishes.
Closing Summary / Pro Tips
- Buttermilk biscuits are soft, flaky, and perfect for breakfast, brunch, or dinner.
- Serve them with gravy, butter, jam, or fried chicken for a classic Southern meal.
- The tangy buttermilk helps create a rich flavor and tender texture.
- Homemade biscuits are best enjoyed warm, straight from the oven.
💡 Pro Tip: Keep your ingredients cold for lighter, fluffier biscuits with better texture.
About the Creator
Ethel Rayson Dixon, a Louisiana native, shares recipes inspired by her roots and life experiences. Known for her love of simple, flavorful cooking, she highlights dishes that reflect tradition and cultural pride. Her cookbook preserves stories and recipes that celebrate Southern Black culinary heritage.
Ethel Rayson Dixon | Big Mama’s Old Black Pot Recipes
Where to Find This Recipe
This recipe is adapted from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon.
Find more amazing recipes like this in the book, available through local booksellers and online retailers.
