Martha White Self Rising Flour Biscuit Recipe: Flaky Layers in 20 Minutes

These biscuits deliver on the promise of flaky layers without the fuss. Using self-rising flour simplifies the process while maintaining that classic Southern texture.

I’ve perfected this method over years of testing, ensuring each batch rises high and separates beautifully. The key is handling the dough as little as possible.

With just a few ingredients and 20 minutes, you’ll have warm, golden biscuits ready for the table. They’re tender inside with a lightly crisp exterior.

Serve them fresh for the best experience. This recipe never fails to impress.

Ingredients for Martha White Self Rising Flour Biscuit

Simple Southern staples transform into golden, flaky layers with minimal effort.

The flour is non-negotiable here—Martha White Self-Rising Flour gives the perfect rise and texture. You’ll find it in the baking aisle at any major grocery store, from Walmart to Publix. The butter must be ice-cold (I freeze mine for 10 minutes before cubing) to create those flaky layers. Use a high-quality brand like Land O’Lakes or Kerrygold for the best flavor.

No buttermilk on hand? Whole milk with 1 tsp lemon juice or vinegar works in a pinch. For a richer biscuit, swap the whole milk for all buttermilk. If you’re avoiding dairy, unsweetened almond milk with vinegar mimics the tang, though the texture won’t be identical. The sugar can be omitted, but it adds a subtle sweetness that balances the salt.

Store self-rising flour in an airtight container to keep it fresh for up to 6 months. Baked biscuits are best served warm but can be reheated in a 350°F oven for 5-10 minutes. Leftovers keep in the fridge for 3 days, though they’re best fresh.

Step-by-Step Instructions for Flaky Biscuits

Master the technique for perfect layers with minimal effort and maximum flakiness.

Step 1: Cut Cold Butter into Flour Mixture

In a large bowl, whisk together the 2 cups Martha White Self-Rising Flour, 1 tsp Baking Powder, 1 tbsp Granulated Sugar, and 0.5 tsp Salt. This ensures even distribution of leavening agents and seasoning throughout the dough.

Add the 0.5 cup Cold Unsalted Butter cut into small cubes. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces visible. This creates the flaky layers—don’t overwork it or the butter will melt.

Step 2: Incorporate Cold Liquids

Make a well in the center of the flour mixture. Pour in the 0.75 cup Whole Milk and 0.25 cup Buttermilk all at once. Use a fork to gently stir the mixture just until the dough begins to come together. The dough will look shaggy and slightly sticky—that’s perfect.

Overmixing develops gluten, which makes the biscuits tough instead of tender. Stop stirring as soon as the flour is mostly hydrated. The cold liquids prevent the butter from melting prematurely, preserving those coveted layers.

Step 3: Fold and Laminate the Dough

Turn the dough onto a lightly floured surface dusted with extra Martha White Self-Rising Flour. Gently pat it into a 1-inch thick rectangle. Fold the dough in thirds like a letter, then rotate it 90 degrees and pat it back into a rectangle.

Repeat this folding process 2-3 times total. Each fold creates additional layers, and the butter between them will steam during baking, producing that signature flaky texture. Handle the dough as little as possible to keep it cold.

Step 4: Cut and Arrange for Baking

Pat the dough to a ¾-inch thickness and use a 2.5-inch biscuit cutter to cut out biscuits. Press straight down without twisting to avoid sealing the edges, which inhibits rise. Place the biscuits 1 inch apart on a parchment-lined baking sheet.

Brush the tops with the reserved 1 tablespoon Whole Milk for browning. For extra sheen and flavor, drizzle with the 1 tbsp Honey after baking.

Step 5: Bake to Golden Perfection

Preheat the oven to 450°F. Bake the biscuits for 12-15 minutes or until the tops are golden brown and the layers are visibly separated. The high heat ensures a quick rise and prevents the butter from melting before the structure sets.

Remove from the oven and transfer to a wire rack. Serve warm, pulling apart the flaky layers to reveal the tender, buttery interior. The contrast between the crisp exterior and soft, layered crumb delivers the promised texture.

Creative Variations of martha white self rising flour biscuit

Cheesy Cheddar Biscuits

Add 1 cup shredded sharp cheddar to the dry ingredients before mixing in the liquids. The cheese melts into gooey pockets between the flaky layers. I use Cabot extra-sharp for maximum flavor impact. 🧀

Herb-Infused Variety

Mix 2 tbsp chopped fresh chives or 1 tbsp dried rosemary into the flour. The herbs add a subtle earthy note that pairs perfectly with butter. Fresh herbs should be finely chopped to distribute evenly.

Garlic Butter Twist

After baking, brush warm biscuits with 2 tbsp melted garlic butter (mix 1 minced garlic clove into melted butter). This adds a savory depth that makes them irresistible. I sometimes sprinkle ¼ tsp garlic powder into the dry mix too.

Sweet Honey Butter

For a sweeter version, increase the sugar to 2 tbsp and drizzle with 1 tbsp honey after baking. The honey creates a beautiful glaze. These are perfect for breakfast with a pat of whipped butter.

Drop Biscuit Style

Skip the rolling and cutting—simply drop ¼ cup portions of dough onto the baking sheet. They’ll be rustic and slightly thicker. Bake for 15-18 minutes until golden. These are great when you’re short on time. ⏰

Spicy Kick

Add ½ tsp cayenne pepper or 1 tsp hot sauce to the wet ingredients for a subtle heat. The spice cuts through the richness beautifully. I like using Crystal hot sauce for a Louisiana-style twist.

Frequently Asked Questions