Southern Yankee-Style Biscuits Recipe: Tall, Light and Perfect for Sandwiches

Biscuits are a classic bread from the American South and an important part of soul food. This simple Yankee style biscuit recipe uses an egg, which helps hold the dough together and gives tall, light, and sturdy biscuits. They are less salty than many mixes and work well plain or with butter, honey, jam, or thick gravy.

These biscuits follow a Yankee style, which means the dough includes an egg. This makes the recipe less dependent on pastry skill, so it suits home bakers. Southern style rich biscuits are often eggless and more tender. This version is ideal when you want firm biscuits that still rise well and keep their shape for sandwiches.

This biscuit recipe uses common pantry items. Soft wheat flour gives the best texture. If you cannot find it, mix three parts all-purpose flour with one part cake flour. Use cold butter or shortening so the fat stays firm in the dough and helps the biscuits rise high in the oven.

• 3 cups (375 g) soft wheat flour or flour blend
• 4½ teaspoons (21 g) baking powder
• ¾ teaspoon (2 g) cream of tartar
• 2½ tablespoons (30 g) white granulated sugar
• ¾ teaspoon (5 g) salt
• ¾ cup (150 g) shortening or butter
• 1 large egg, beaten (about 50 g)
• 1 cup (245 g) milk

Equipment needed for the biscuit recipe

You do not need special tools for this basic biscuit recipe. Simple kitchen equipment is enough to mix the dough, shape the biscuits, and bake them. Use a steady oven and a good baking sheet so the biscuits cook evenly and brown on top.

• Measuring cups and spoons
• Large mixing bowl
• Sifter or fine sieve
• Fork or whisk
• Knife or pastry cutter
• Rolling pin
• Floured board or clean work surface
• Round floured cookie cutter
• Baking sheet
• Oven preheated to 450°F (230°C)

Step-by-step method for making biscuits

First, heat the oven to 450°F (230°C) so it is hot when the biscuits go in. Sift the flour, baking powder, cream of tartar, sugar, and salt together into a large bowl. Sifting blends the dry ingredients and adds air, which helps the biscuits bake light and tall.

Cut the cold shortening or butter into the dry mix with a knife or pastry cutter. Keep going until the mixture looks like coarse meal with small pea sized bits of fat. This step is key for the right biscuit texture and helps create flaky layers as the fat melts.

In a separate bowl, beat the egg lightly, then stir it into the milk. Pour this liquid into the dry mixture. Mix with a fork just until the dough holds together. Do not overmix the biscuit dough, as this can make the finished biscuits tough and less airy.

Turn the soft dough out onto a lightly floured board. Dust your fingers with flour and knead the dough very gently a few times. The aim is to bring it together smoothly, not to work it hard. Roll the dough out to about ¾ inch, or 2 cm, in even thickness.

Dip a round cookie cutter in flour and cut out the biscuits. Press straight down without twisting for the best rise. Place the cut biscuits on an ungreased baking sheet, leaving a little space between them. Bake in the hot oven for about 12 minutes, until risen and golden.

Notes, tips, and biscuit variations

Vegetable shortening can give a neutral taste, which some people like. If you prefer a rich butter flavour, use the same volume of butter instead of shortening in this biscuit recipe. The egg in this Yankee style dough also helps when you use some gluten free flour blends.

These biscuits are sturdy enough to slice and fill. Use them for breakfast sandwiches with a fried egg, or with cold deli meats and salad for a quick lunch. They are also good as a side for soups, stews, and classic sausage or ham gravy in home style meals.

Nutritional values (approximate, per biscuit)

The values below are general estimates based on the full batch divided into typical biscuit portions. Actual numbers will vary with biscuit size, flour type, and choice of butter or shortening.

Serve these American style biscuits warm from the oven with butter, honey, or jam. They also pair well with thick gravy or spicy Indian style fillings, making them a flexible bread choice for breakfast, brunch, or a light evening snack.