SOUTHERN HIGH RISE BISCUITS
These Southern High Rise Biscuits are so easy to make and will quickly become a family favorite. If you have followed our website for any amount of time then you know we love biscuits. We have over 40 biscuit recipes on our website and we even dedicated an entire digital cookbook to nothing but biscuits!
Southern High Rise Biscuits Simple Ingredients:
All Purpose Flour
White Granulated Sugar
Baking Powder
Cream of Tartar
Lard or Shortening
Salt
Milk
Egg
As you can see these biscuits have an egg in them, which isn’t overly common and they also use a larger amount of baking powder, both of these ingredients create the rise. These biscuits have a crisp top and a very soft middle and we love them with butter and jelly. They would be wonderful with gravy too since they are so thick!
Our Cathead Biscuits is one of our most popular recipes but these high rise biscuits are delicious too! This recipe has so many great comments, if you want to be taken back in time go read them. So many of our wonderful followers have commented on how they have enjoyed those biscuits for many years.
Printable recipe in recipe card below.
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Southern High Rise Biscuits
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons white granulated sugar
- 4 1/2 teaspoons baking powder
- 1/4 teaspoon cream of tartar
- 3/4 cup lard or shortening
- 1 teaspoon salt
- 1 cup milk I use 2%
- 1 egg
Instructions
- Whisk together flour, sugar, salt, cream of tartar and baking powder. Cut in lard or shortening until mixture looks like coarse crumbs.
- Whisk together the egg and milk in a separate bowl and then add to dry ingredients. Mix with spoon until comes together into a ball and turn out onto floured surface.
- Knead 8 to 10 times, roll out to about 1 inch thick and cut out biscuits.
- Place on baking sheet or can cook in iron skillet.
- Cook in preheated 450 degree oven 15 minutes or until brown on top.
- Can brush with melted butter. Makes 8 to 10 large biscuits.
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Added to recent post:
Yes, I know lard is pork fat, but being a little strange, I generally put it right there with Crisco because the store bought version is partially hydrogenated like Crisco, and I get the same less-than-optimum effects. Oh, well, silly is my middle name……
I love the biscuits, even changing it as I did. I try to keep with animal fats, so I used tallow. Uh, very interesting flavor what with the sugar and all. Maybe I will go with ghee next time, and maybe leave out the sugar (add a touch more salt?); anyway, it’s still a great recipe!
What kind of lard do you use for these biscuits? I store Bacon grease in my fridge, can this be used?
We use actual lard bought at the store, but you can always try that!
Can I substitute gluten free flour and still get the rise?
I don’t know Martha, we are not gluten free and we don’t cook with gluten free flour. Give it a try and let us know!
If you use an iron skillet do you place just the pan in the oven while it is coming to temp?
I didn’t preheat the skillet.
Can I substitute lard/for canola or sunflower oil? Can I omit cream of tarter. Ken ( husband) has alpha gal and is very weary sensitive. THANK YOU
DONNA
I would use crisco shortening if you have that option? If not, canola oil may be work too!
Should I grease the cast iron skillet?
If it’s not seasoned well, I would spray a little oil on it.
For someone who lives in Mexico City, what would they have to add or substitute for the altitude?
I can’t advise Charlotte, we don’t live in an kind of elevation.
I am visiting my brother in Colorado. Do I need to do anything different for high altitude?
I would have no way of knowing if you do or not, we have never baked in an elevation.
Can I use butter instead of lard or shortening?
You can always try it!
Have you tried these with GF flour?
No, we never have. Sorry!
I have never been able to make a good, soft, fluffy biscuit, until I made these Southern High Rise Biscuits. They are wonderful. What I did not see in the recipe was how to freeze them. Can they be frozen before cooking or should I cook them then freeze? Looking forward to cooking other biscuits by the Southern Lady”s.
Hi Betty, we are so glad to hear this recipe worked so well for you! Here is a post to freezing biscuits: https://thesouthernladycooks.com/how-to-freeze-biscuits/
Leigh, I just love it when y’all tell stories about your growing up. It always takes me home to Tennessee. Yes, I remember so well sitting on the front porch drinking ice tea. Some very important issues got solved over a cold glass of tea. Most definitely a southern drink. Thank y’all very much for sharing your memories..Vernon.
Thank you so much Vernon! You know us Southerners….we love to tell stories and I competely agree the most issues have been solved over a cold glass of tea.
I never like tea in any form. My dad from NC drank a gallon of sweet tea every evening/especially during summer. He told me I couldn’t have any southern genes if I didn’t like sweet tea! Loved all the dishes(except okra and brussel sprouts) from my southern family!! Going to make these biscuits but going to use buttermilk.
Love Biscuits so much and have made your cathead Biscuits and loved them but I want to ask, can you substitute Buttermilk instead of 2%?
Yes, that would be fine. Thanks!
I love your recipes but is it possible to translate the measurements into imperial as I live in England?
You can easily do that on google. Just google a measurement chart.
Looks amazing.