How to Make These Hearty frugal Southern Buttermilk Biscuits Biscuits Step by Step
Can there be anything more comforting than tucking into a warm biscuit with butter?
Nope!
And here’s a hearty, frugal Southern-style buttermilk biscuit recipe that uses bacon grease for extra flavor.
Pair these with my Instant Pot Southern Country Gravy and let’s just say it doesn’t get much better than that!
This recipe is simple, budget-friendly, and the definition of old-fashioned comfort.
Equipment
Before you start, gather these basics:
- Large mixing bowl
- Whisk
- Pastry cutter (or just your fingers)
- Rolling pin (or just your hands!)
- Biscuit cutter, glass, or cleaned tuna can
- Cast iron pan or baking dish
- Measuring cups and spoons
- Pastry brush (for optional egg wash)
- Cooling rack
- Parchment paper
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Ingredients (Yields 12 – 16 Biscuits)
- 4 cups self-rising flour
- ½ teaspoon table salt (optional, bacon grease is naturally salty)
- 4 tablespoons white granulated sugar
- 1 cup cold bacon grease (straight from the fridge)
- 1 ½ cups buttermilk (see my How to Make Buttermilk from Evaporated Milk recipe for a frugal pantry hack!)
- 1 egg + 1 tablespoon water (optional, for golden egg wash)
Step-by-Step Instructions
Step 1. Preheat your oven.
Heat oven to 425°F (220°C).
I purposely choose not to preheat my cast iron baking dishes as we have some members of our family that prefer a softer biscuit, more like the canned biscuits you find in the refrigerator section of the grocery store. I find that preheating the baking dish makes the base a little crispier than we prefer.
Step 2. Mix the dry ingredients.
In a large bowl, add together the flour, salt, and sugar and stir or whisk until well combined.
Step 3. Cut in the bacon grease.
Add the cold bacon grease or cubed butter straight from the fridge. Quickly work it into the flour with your fingertips or a pastry cutter until it resembles coarse breadcrumbs.
Tip: Scrape any sticky dough off your fingers – you’ll want every bit of that mixture for the biscuits!
Step 4. Add the buttermilk.
Pour in the buttermilk a little at a time, stirring gently until a soft dough forms with either a wooden spoon or just your fingers.
Step 5. Roll and cut
Lightly flour your surface and roll dough out with a rolling pin or just press it out like I do, to about ¼ inch thick.
Fold it back on itself and repeat 2-4 times to make the biscuits flakier, if you prefer.
Cut biscuits using a biscuit cutter, a sturdy glass, or even a cleaned tuna can.
Don’t twist as you cut – just press down.Twisting can stop the biscuits from rising properly.
Re-roll scraps gently to get as many biscuits as possible.
I usually end up with 12–16 as our family prefers substantial sized biscuits like the canned Grand biscuits size.
Step 6. Arrange and bake
Place biscuits in your parchment paper – lined cast iron baking dish, making sure they touch – this helps them rise higher.
I don’t grease my well-seasoned cast iron, but if yours is newer, brush lightly with bacon grease.
Brush tops with the egg wash if you want that deep golden finish.
Bake for 15–20 minutes until golden brown, depending on your oven and altitude. For me it’s usually closer to 20 minutes.
Step 7. Serve warm
Enjoy immediately!
Tips
- You can substitute lard or butter for the bacon grease.
- Bacon grease pairs beautifully with sausage gravy, but can be a bit strong with sweet spreads like jam.
- Keep bacon grease in a covered butter dish in the fridge – I keep two on rotation so I always know I’m using fresh fat.
- Freeze bacon grease in ice cube trays for up to 3 months if you want smaller portions.
Storage
Truth be told, there’s rarely such a thing as “leftover biscuits” in our house! But if you do have extras:
- Store in an airtight container for 2 to 3 days at room temperature.
- Freeze baked biscuits for up to 1 month. To reheat, pop in a 350°F oven for 8–10 minutes if you’re reheating a batch, or for just one biscuits just microwave for 30 seconds covered with a slightly damp paper towel.
Bake Along With Me!
Roll up your sleeves and let’s get cooking! Here’s a quick video of me making the dough and cutting the biscuits out in real time so you can see each step clearly!
The Takeaway
These old-fashioned Southern buttermilk biscuits are frugal, hearty, and full of flavor.
Bacon grease adds a richness you just don’t get from plain butter.
Serve them up with gravy, alongside a roast, or just with butter melting into the cracks, pure comfort every time.
Old-Fashioned Southern Buttermilk Biscuits Recipe Made with Self-Rising Flour and Bacon Grease!
September 8, 2025Ingredients
Equipment
Method
- Heat oven to 425°F (220°C).
- In a large bowl, add together the flour, salt, and sugar and stir or whisk until well combined.
- Add the cold bacon grease or cubed butter straight from the fridge. Quickly work it into the flour with your fingertips or a pastry cutter until it resembles coarse breadcrumbs.
- Pour in the buttermilk a little at a time, stirring gently until a soft dough forms.
- Lightly flour your surface and roll dough out with a rolling pin or just press it out like I do, to about ¼ inch thick.Fold it back on itself and repeat 2-4 times to make the biscuits flakier, if you prefer.
- Cut biscuits using a biscuit cutter, a sturdy glass, or even a cleaned tuna can. Don’t twist as you cut – just press down.Twisting can stop the biscuits from rising properly. Re-roll scraps gently to get as many biscuits as possible. I usually end up with 12 – 16 as our family prefers substantial sized biscuits like the canned Grand biscuits size.
- Place biscuits in your parchment lined cast iron baking dish, making sure they touch as this helps them rise higher.
- Brush tops with the egg wash if you want that deep golden finish.
- Bake for 15–20 minutes until golden brown, depending on your oven and altitude. For me it's closer to 20 minutes. Enjoy straight away!
Video
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
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Last update on 2026-02-17 / Affiliate links / Images from Amazon Product Advertising API
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