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Buttermilk Biscuits II

Buttermilk Biscuits II

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These biscuits are moist and crumbly and rich. Their delicate texture comes from the lack of handling and the wetness of the dough.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 570 kcal
  • 28%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 62.9g
  • 20%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 1184 mg
  • 47%

Based on a 2,000 calorie diet


  1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease one baking sheet.
  2. In a large bowl, mix together flour, sugar and salt. Cut in shortening until mixture resembles coarse meal. Stir in cream and buttermilk until dough resembles cottage cheese.
  3. Generously sprinkle a smooth surface with flour. Spoon out batter into four lumps spaced well apart on the floured surface. Flour the top of the dough and your hands. Turn dough balls in the flour, shake off excess flour and place on prepared pan.
  4. Bake in preheated oven for 20 to 25 minutes, or until lightly browned. Remove from oven, brush with melted butter and serve.
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I followed the recipie carefully. They came out very flat and I dont like the taste. They are much too sweet and doughy for Buttermilk Biscuits


These biscuits are wonderful. I have made them several times and they are fluffy and have an unbeatable flavor. I am unsure why others have given this recipe so little credit, but one suggestion is to turn the oven temp down so the bottoms don't burn. Also, you could half the sugar but other than that these are so good!


I guess the one person who didn't like these biscuits scared everyone from trying them. I think the recipe is great.