Martha White Self Rising Flour Biscuit Recipe: Fluffy Layers in Minutes

There’s nothing like the aroma of freshly baked biscuits filling your kitchen. This recipe delivers fluffy, layered results with minimal effort.

Using self-rising flour simplifies the process, while a few key techniques ensure tender, high-rise biscuits every time. Perfect for breakfast, dinner, or anytime you crave that homemade comfort.

Ingredients for Martha White Self Rising Flour Biscuit

Self-rising flour plus a few staples create these flaky, cloud-like biscuits with ease.

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The flour is non-negotiable here—Martha White’s self-rising blend already contains the leavening and salt, so the texture comes out perfect every time. I pick mine up at Walmart or Publix where it’s stocked in the baking aisle. Cold butter is key for those distinct layers, so keep it chilled until the very last moment (and don’t even think about margarine).

No buttermilk? Whole milk plus 1 tsp vinegar or lemon juice works in a pinch. If you’re out of honey for the topping, melted butter with a pinch of salt is just as good. The baking powder adds insurance for maximum rise, but you can skip it if your flour is fresh. For extra richness, swap heavy cream for the milk.

Biscuits are best served fresh and warm, but leftovers keep in an airtight container for 2 days. Reheat in a 350°F oven for 5-10 minutes to revive the flakiness. Freeze unbaked dough on a tray, then transfer to a bag for up to 1 month.

Step-by-Step Instructions for Fluffy Biscuits

Master the technique for achieving tall, flaky layers with minimal effort and maximum reward.

Step 1: Prepare the Dry Ingredients

In a large mixing bowl, whisk together the 2 cups Martha White Self-Rising Flour, 1 tsp Baking Powder, 0.5 tsp Salt, and 1 tsp Granulated Sugar until fully combined. The baking powder provides additional lift beyond what the self-rising flour already contains, ensuring those signature sky-high layers.

Make sure there are no visible streaks of baking powder or salt—they should be evenly distributed throughout the flour. This uniform mixing guarantees that every bite of your finished biscuits will have consistent flavor and rise.

Step 2: Cut in the Cold Butter

Add the 0.5 cup Unsalted Butter (cubed and cold) to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces visible. The key here is keeping the butter cold—this creates steam during baking, which separates the dough into distinct layers.

If the butter starts to soften or melt during this process, pause and chill the mixture for 5-10 minutes before continuing. You want to see visible flecks of butter throughout the dough; this is what creates those flaky layers we’re after.

Step 3: Incorporate the Liquids

Create a well in the center of the flour-butter mixture. Pour in the 0.75 cup Whole Milk and 0.25 cup Buttermilk. Using a wooden spoon or silicone spatula, gently stir until the dough just comes together. The buttermilk adds a subtle tang and extra richness to the biscuits.

Be careful not to overmix—the dough should be shaggy and slightly sticky, with visible streaks of flour. Overworking the dough develops gluten, which will make your biscuits tough rather than tender. The dough will look rough, but that’s exactly what you want at this stage.

Step 4: Shape and Cut the Biscuits

Turn the dough out onto a surface lightly dusted with additional Martha White Self-Rising Flour. Gently pat it into a 1-inch thick rectangle. For the tallest biscuits, avoid using a rolling pin—pressing with your hands maintains the air pockets that create lift.

Fold the dough in half like a book, then pat down to 1-inch thickness again. This lamination technique creates additional layers. Use a 2.5-inch biscuit cutter to cut out biscuits, pressing straight down without twisting—the twisting motion can seal the edges and prevent proper rise.

Step 5: Bake to Golden Perfection

Place the biscuits close together on a parchment-lined baking sheet. This encourages them to rise upward rather than outward. Bake in a preheated 450°F oven for 12-15 minutes until the tops are golden brown.

For an extra touch of sweetness and shine, brush the tops with 1 tbsp Honey immediately after removing them from the oven. Let them cool for 2-3 minutes on the baking sheet before serving. The biscuits should have a crisp, golden exterior with a tender, flaky interior that pulls apart in perfect layers.

Best Sauces and Condiments for These Flavors

Classic Gravy Pairing

Nothing beats warm biscuits smothered in rich sausage gravy. I make mine with 1 lb breakfast sausage, ¼ cup flour, and 3 cups whole milk for that creamy Southern-style consistency. The biscuits soak up the gravy beautifully. 💛

Sweet Toppings

For breakfast, drizzle with warm honey butter (mix ½ cup softened butter with 2 tbsp honey). Or try strawberry jam from Bonne Maman—its thick texture clings perfectly to the flaky layers.

Savory Spreads

Spread with whipped herb butter (blend ½ cup softened butter with 1 tbsp fresh chives and 1 tsp garlic powder). The savory notes complement the buttery biscuit base without overpowering it.

Cheese Sauce

Make a quick cheddar cheese sauce with 2 cups shredded sharp cheddar, 1 cup milk, and 2 tbsp flour. Pour it over split biscuits for an indulgent treat that’s ready in 10 minutes. 🔥

Herb-Infused Oil

For dipping, mix ½ cup olive oil with 1 tsp dried rosemary and ½ tsp red pepper flakes. Warm it gently and serve in small bowls alongside your biscuits for a Mediterranean twist.

Frequently Asked Questions