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Best Buttermilk Biscuits

Best Buttermilk Biscuits

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    55 m
CAHardbarger

CAHardbarger

This recipe makes fluffy, light, and tasty biscuits.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 170 kcal
  • 9%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 345 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out to a 1/2-inch-thick rectangle.
  3. Cut biscuits out with biscuit cutter and transfer to a baking sheet.
  4. Bake in preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Remove biscuits to cool completely on a wire rack.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

naples34102
36

naples34102

4/5/2013

I don't make biscuits often, tho' curiously I've made them twice this week. Both these and Kentucky Biscuits, also from this site, were winners. Tender, fluffy and light, these are equally as good warm with butter as they are without. This recipe, unlike the other, did not call for any sugar - I didn't miss it, so why add it? Rather than shortening I used cold butter from the fridge and grated it into the flour with a box grater. That made quick work of blending it! I do have self-rising flour, but I was too lazy to dig it out from the pantry. A cup of all-purpose flour mixed with 1-1/2 tsp. baking powder and 1/4 tsp. salt did the trick. I did NOT knead for two minutes - just a few turns is what I did, because I did not want to overwork the dough. I swear, THAT and buttermilk, are the secrets to a fine biscuit! Once again, I regrettably only made a half recipe. Thankfully, another half recipe can be mixed up in a jiffy! Note: I was also too lazy to dig out my rolling pin and roll them out. Patting the dough out with my fingers seemed to work just fine.

Judy in Delaware
16

Judy in Delaware

2/9/2013

For only four ingredients, these are terrific! I probably should've made them a little bigger, but they rolled out perfectly, and the dough was very easy to work with. They have a little crispiness on the outside, but the insides are like little soft pillows of goodness. Thanks for this easy recipe!

Sarah Jo
15

Sarah Jo

2/5/2013

I brushed each biscuit with melted butter before baking them in the oven. One of the BEST biscuits I've ever made. Light, fluffy and absolutely delicious. We ate every single one of them.

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