Southern Biscuits
Southern biscuits are a beloved staple of American Southern cuisine, known for their flaky, tender layers and rich, buttery flavor. They are typically made from a simple dough of flour, cold butter or shortening, buttermilk, and a leavening agent like baking powder. Often served warm, they are a cornerstone of Southern breakfasts and comfort food.
🍽️ Nutrition at a glance
Southern biscuits are primarily a source of carbohydrates and fat, with a modest amount of protein. A single, medium-sized biscuit provides roughly 180-250 calories and is a good source of quick energy, though it is low in fiber and most vitamins.
Nutrition breakdown
| Calories | 210 kcal |
| Protein | 3 g |
| Carbs | 24 g |
| Fat | 11 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 420 mg |
| Calcium | 80 mg |
| Iron | 1.5 mg |
| Potassium | 55 mg |
| Phosphorus | 80 mg |
| Thiamin (B1) | 0.2 mg |
| Niacin (B3) | 1.5 mg |
| Folate | 40 mcg |
| Selenium | 6 mcg |
Per 1 medium biscuit (60 g) · estimated, varies by recipe
💡 What's interesting
The cultural hallmark of a perfect Southern biscuit is its 'flaky' or 'layered' texture, achieved by folding cold fat into the dough, a technique that creates steam pockets during baking. Nutritionally, they are a classic example of a comfort food that is energy-dense but nutrient-poor, often enjoyed as a vehicle for other foods like gravy, jam, or butter.
