Updated: Mar. 20, 2019
Years of practice aren't the only thing that make Southern cooks so adept at making biscuits. Here's the not-so-secret ingredient!
Southern cooks have several tricks when it comes to making tender and delicious biscuits, from the cutters they use, to the type and amount of liquid incorporated, to the number of kneads required to turn out a perfect dough. The not-so-secret ingredient they rely upon is soft wheat flour. Soft wheat thrives in temperate, moist climates like that of the mid-Atlantic, so cooks in those areas have had access to its special flour for a long time.
Why Is Soft Wheat Flour So Magical?
It all comes down to gluten. Gluten is the material that gives things like breads and cakes their elasticity and structure, and it gets formed when water mixes with flour and causes the proteins to bond together. So, since hard wheat flour (bread flour) has about twice as much protein as soft wheat flour, it will yield more gluten and make a chewier final product. That does not make a tender biscuit!
With less protein and therefore weaker gluten formation, soft wheat is ideal for making biscuits and other items with a delicate texture. It gets milled into pastry flour, which is composed of 9-10% protein, giving it slightly more strength than cake flour (ideal for fine-crumbed cakes and muffins) but making it less sturdy than bread or all-purpose flour, which makewonderfully chewy breads. The gluten formed from the use of pastry flour yields a flaky biscuit with just the right amount of structure.
The Brand You Should Buy
Interestingly, the go-to product for Southern biscuits is an all-purpose flour made by White Lily, though it is essentially pastry flour because it has a very low protein content. If you can’t find White Lily or any pastry flour at your grocery store, you can make your own version with equal parts cake flour and all-purpose flour. Bear in mind that even armed with the magic of pastry flour, making flawless biscuits takes an incredible amount of experience. This is a case where practice truly makes perfect!
Try Soft Wheat Flour to Make a Batch of Biscuits
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Golden Sourdough BiscuitsI got this recipe from a friend when we were exchanging sourdough recipes a few years ago. These soft sourdough biscuits are best enjoyed straight from the oven. — Stephanie Church, Delaware, Ohio
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Taste of Home
Sour Cream-Leek BiscuitsThese biscuits are a wonderful pairing for soups. I've made them with all-purpose white flour as well as whole wheat, and both work equally well. —Bonnie Appleton, Canterbury, Connecticut
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Homemade Buttermilk Biscuits Recipe photo by Jamie Thrower for Taste of Home
Homemade Buttermilk BiscuitsThe recipe for these four-ingredient homemade buttermilk biscuits has been handed down for many generations. —Fran Thompson, Tarboro, North Carolina
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Cinnamon Fruit Biscuits Recipe photo by Taste of Home
Cinnamon Fruit BiscuitsBecause these sweet treats are so easy, I'm almost embarrassed when people ask me for the recipe. They're a snap to make with refrigerated buttermilk biscuits, sugar, cinnamon and your favorite fruit preserves. —Ione Burham, Washington, Iowa
Flaky Cheddar-Chive BiscuitsThese wonderful, buttery biscuits complement any dinner. —Betsy King, Duluth, Minnesota
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Grandma's Biscuits Recipe photo by Taste of Home
Grandma's BiscuitsHomemade biscuits add a warm and comforting touch to any meal. My grandmother makes these tender biscuits to go with her seafood chowder. —Melissa Obernesser, Utica, New York
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Air-Fryer Pumpkin Biscuits with Spiced Apple ButterA couple of years ago, one of my friend's parents made pumpkin biscuits for Thanksgiving. I was inspired by the innovative idea but wanted to add my own spin by topping the biscuits with apple butter. I have been experimenting with the air fryer recently and wanted to try to make bread in the machine. — Jessica Burke, Chandler, Arizona
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Easy Parmesan BiscuitsThis recipe is simple but a delicious addition to any meal. The children love to dip the ready-made biscuits in butter and coat it with the cheese. Warm from the oven, one biscuit per person usually isn’t enough. —Linda Becker, Olympia, Washington
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These colorful little drop biscuits are very easy to put together and yet are packed full of flavor. I serve them warm out of the oven. —Keith Mesch, Mt. Healthy, Ohio
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Sweet Potato Biscuits with Honey Butter Recipe photo by Taste of Home
Sweet Potato Biscuits with Honey ButterWe often think of sweet potatoes in a supporting role as a side dish, mashed, baked whole, cubed and roasted. Here's another thought—why not give them a starring role for breakfast when made into biscuits? Served with cinnamon-honey butter, they're all kinds of awesome. —Cathy Bell, Joplin, Missouri
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Hurry-Up BiscuitsWhen I was young, my mom would make these biscuits with fresh cream she got from a local farmer. I don't go to those lengths, but the family recipe is still a real treat. —Beverly Sprague, Baltimore, Maryland
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Flaky Whole Wheat BiscuitsWhole wheat flour gives these biscuits a nutty, homey flavor. Ever since I started making these, white flour biscuits just don't taste as good! Pair them with soup or slather them with whipped cream and sweetened berries for a dessert treat. —Trisha Kruse, Eagle, Idaho
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My biscuits won the prize for best quick bread at my county fair. One of the judges liked them so much, she asked for the recipe! These buttery, savory biscuits go with just about anything. —Gloria Jarrett, Loveland, Ohio
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Taste of Home
Mom's Buttermilk BiscuitsThese fluffy buttermilk biscuits are so tasty slathered with butter or used to mop up every last drop of gravy off your plate. I can still see Mom pulling these tender gems out of the oven. —Vera Reid, Laramie, Wyoming
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Taste of Home
Apricot Cream BiscuitsMelt-in-your-mouth good when warm, these shortcut biscuits with a hint of orange prove that the right mix really can offer homemade taste. —Betty Saint Turner, Attalla, Alabama
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Makeover Cheddar BiscuitsHere's our crack at the never-ending biscuits from Red Lobster. Made from scratch with lighter ingredients, they're just as cheesy and buttery as the original. —Taste of Home Test Kitchen
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Apple Cider BiscuitsMy family enjoys these tender, flaky biscuits warm from the oven. We have a lot of apple trees, so we're always looking for apple recipes. This is a tasty way to use some of our cider. —Harriet Stichter, Milford, Indiana
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Cheddar Corn BiscuitsEveryone asks for these cheesy corn biscuits, especially when I serve soup. If you're lucky and have leftovers, rewarm them and pass the butter and jam. —Susan Braun, Swift Current, Saskatchewan
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Gluten-Free BiscuitsBasic gluten-free biscuits are fantastic with brunch, dinner or even a bowl of soup for an easy lunch. This recipe is perfect for tweaking—stir in your favorite ingredients like shredded cheddar and garlic powder, Swiss and chives, or Parmesan and Italian seasoning. —Taste of Home Test Kitchen
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Taste of Home
Glazed Cranberry BiscuitsMy family likes biscuits for breakfast. One Sunday, I decided to make those golden goodies extra special by adding white chips, dried cranberries and a simple orange glaze. —Lori Daniels, Beverly, West Virginia
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Ginger Buttermilk Biscuits Recipe photo by Taste of Home
Ginger Buttermilk BiscuitsAfter we had cinnamon-topped biscuits at a restaurant, I came up with my own version at home. I keep crystallized ginger on hand so I can whip up a batch at a moment’s notice!—Rebecca Littlejohn, Vista, Califiornia
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Lemon Blueberry BiscuitsLemon and blueberries make such a fresh and flavorful combination in all kinds of baked goods, especially these biscuits. —Taste of Home Test Kitchen
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Taste of Home
Old-Fashioned Buttermilk BiscuitsMy family gobbles up these biscuits, which are low in fat, cholesterol and sugar. I almost always make these now instead of my old shortening-based recipe. —Wendy Masters, Grand Valley, Ontario
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