Southern Breakfast Biscuit
A Southern Breakfast Biscuit is a fluffy, tender, and often flaky quick bread, traditionally made from flour, fat (like butter, lard, or shortening), a leavening agent, and buttermilk. It is a cornerstone of American Southern cuisine, served as a staple at breakfast, often split open and topped with butter, jam, sausage gravy, or used to make breakfast sandwiches.
🍽️ Nutrition at a glance
A typical plain biscuit is high in carbohydrates from the flour and contains significant fat from the butter or shortening, with a moderate amount of protein from the flour and buttermilk. A single, medium-sized biscuit (about 60-70 grams) generally provides a ballpark of 200-300 calories.
Nutrition breakdown
| Calories | 310 kcal |
| Protein | 7 g |
| Carbs | 35 g |
| Fat | 16 g |
| Fiber | 1.5 g |
| Sugar | 3 g |
| Sodium | 680 mg |
| Calcium | 120 mg |
| Iron | 2.1 mg |
| Potassium | 100 mg |
| Phosphorus | 150 mg |
| Thiamin (B1) | 0.3 mg |
| Niacin (B3) | 2.5 mg |
| Folate | 60 mcg |
| Selenium | 12 mcg |
Per 1 biscuit (approx. 85 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the biscuit is a symbol of Southern hospitality and home cooking, with recipes often passed down through generations and sparking friendly debate over the 'perfect' texture. Nutritionally, its use of buttermilk not only tenderizes the gluten but also adds a boost of calcium and probiotics, differentiating it from many other quick breads.
