Martha White Self-Rising Flour Biscuit Recipe: Flaky Southern Perfection

Making perfect Southern biscuits is easier than you think with Martha White self-rising flour. 🔥 I’ve found that using this trusted ingredient ensures flaky, tender biscuits every time, with minimal effort required.

By following this simple recipe, you’ll achieve perfect biscuits with a golden crust and a soft interior, ideal for serving alongside your favorite breakfast or dinner dishes.

Ingredients for Martha White Self Rising Flour Biscuit

Simple ingredients come together to make perfect Southern biscuits with Martha White flour.

The flour matters here. Martha White is a Southern staple—don’t substitute. I’ve found it at Walmart and most grocery stores. If you’re having trouble finding it, try the baking aisle or ask your store’s customer service. For the best results, use the exact brand.

No buttermilk? Make a substitute by mixing 1 cup milk with 1 tbsp white vinegar—let it sit 5-10 minutes. For an extra-flaky texture, keep the butter cold and handle the dough minimally. If you’re out of kosher salt, use half the amount of regular salt as a substitute.

These biscuits freeze beautifully. Wrap cooled biscuits in plastic wrap then foil—good for 3 months. To reheat, bake at 350°F for 10-12 minutes straight from frozen. Store leftovers in an airtight container for up to 2 days.

Step-by-Step Instructions for Martha White Self-Rising Flour Biscuits

Here’s the method that delivers perfect, flaky biscuits every time using Martha White flour.

👨‍🍳 Step 1: Combine Dry Ingredients and Cut in Butter

In a large mixing bowl, whisk together the 2 cups Martha White Self-Rising Flour, 0.25 tsp Kosher Salt, 0.5 tsp Baking Soda, and 0.125 tsp Black Pepper until well combined. I like to use a fork for this to ensure even distribution of the leavening agents.

Next, add the 0.5 cup Cold Unsalted Butter to the dry ingredients. Using a pastry blender or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some larger pea-sized pieces of butter remaining. These larger pieces will create those beautiful flaky layers in your biscuits.

🥘 Step 2: Add Buttermilk and Gently Form Dough

Pour in the 0.75 cup Buttermilk and stir the mixture with a fork until it just comes together in a shaggy dough. Be careful not to overmix—the dough should still look a bit rough. If it feels too dry, you can add a splash more buttermilk, but be cautious not to make it too wet.

Turn the dough out onto a lightly floured surface and gently knead it 2-3 times until it comes together. Pat it into a 1-inch thick circle. The key here is gentle handling to preserve those butter layers we created earlier.

🔪 Step 3: Cut and Prepare Biscuits for Baking

Using a 2-inch biscuit cutter or the rim of a glass, cut out your biscuits. You should be able to get about 8-10 biscuits. Gather the scraps, re-form the dough, and cut out additional biscuits.

Place the cut biscuits on a baking sheet lined with parchment paper, leaving about 1 inch of space between each biscuit. Brush the tops with a little extra melted butter for that golden finish.

🔥 Step 4: Bake to Golden Perfection

Preheat your oven to 425°F. When it’s fully preheated, slide in your biscuits and bake for 12-15 minutes until they’re golden brown on top. Rotate the pan halfway through baking to ensure even browning.

Keep an eye on them during the last few minutes—the exact timing can vary depending on your oven. You’re looking for that beautiful golden color and a flaky, tender texture when done. Remove from oven and serve warm.

Make-Ahead Tips for This martha white self rising flour biscuit

Preparing Dough Ahead

You can prepare the biscuit dough in advance to save time. Mix the dry ingredients and cut in the butter up to 24 hours before baking. Store the mixture in an airtight container in the refrigerator. When you’re ready to bake, simply add the buttermilk and proceed with the recipe.

Refrigerating Cut Biscuits

For ultimate convenience, cut your biscuits and place them on a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for up to 2 hours before baking. This allows you to get a head start on busy mornings or holiday meals. ❄️

Freezing for Later

To freeze, place cut biscuits on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. When you’re ready to bake, simply place the frozen biscuits on a baking sheet and bake at 425°F for 15-18 minutes, adding a few extra minutes to the baking time.

Make-Ahead Baking Tips

For the best results when baking ahead, keep your butter and buttermilk very cold. I like to store them in the refrigerator until the last minute. If you’re making the dough ahead, let it rest at room temperature for 10-15 minutes before rolling and cutting.

Storage and Reheating

Baked biscuits can be stored in an airtight container at room temperature for up to 2 days. To reheat, wrap them in foil and warm in a 350°F oven for 5-7 minutes. You can also freeze baked biscuits and reheat them directly from the freezer. 🔥