We've rounded up these Southern biscuit recipes that are perfect for breakfast, lunch, dinner, and everything in between.
For featherlight biscuits and delicious fillings, spreads, and more, look no further than this collection of biscuit recipes.
First up, Cornmeal-Chive Biscuits.
Prep tip: Press straight down with a biscuit cutter or glass for higher rising biscuits. If you twist the cutter, you'll seal the edges of the dough and the biscuits won't bake as tall.
This is better than any drive-through breakfast item. We love the time-saving convenience of frozen biscuits. We recommend
serving with Fig-Onion Jam, but feel free to save even more time by spreading these with your favorite store-bought jam for a savory-sweet combo.
These crumbly biscuits are moist and flavorful. Their fresh and savory flavor makes them the perfect choice to accompany any
Try this Southern twist on a classic. Basil pesto gives a fresh spin on these tried-and-true flavors.
The addition of yeast will guarantee fluffy biscuits every time.
Two Southern icons make the ultimate sandwich, generously topped with pickled green tomatoes and local honey.
These slightly sweet and oh-so-tender biscuits pair nicely with ham, sausage, or bacon.
These taste similar to the chicken from a certain closed-on-Sundays fast-food chain that folks love. The secret? Dill pickle
juice! If your cutlets are thick, put between sheets of plastic wrap, and flatten to 1/2 inch thick using a rolling pin.
Add your own signature spin with a few teaspoons of your favorite herb, such as thyme or rosemary.
Yeast biscuits—also called angel or bride’s biscuits—hold together well, so they’re a good choice to serve at gatherings.
The so-Southern combination of ham and biscuits is always a hit!
This versatile biscuit recipe only takes five ingredients to make.
Cat-head biscuits are delightfully huge, crispy-on-the-outside, fluffy-on-the-inside homemade biscuits. Their size and crunch
make them ideal to serve with a thick, hearty gravy. The name comes from their colossal size, about that of a cat’s head.
They bake longer and at a lower temperature than their smaller cousins.