Better Buttermilk Biscuits

Recipe courtesy Tyler Florence

Show: Food 911Episode: Better Biscuits-Sarasota FL/Lady Marmalade-Cathedral City CA

Rated: 5 stars out of 5Rate itRead users' reviews (103)

RECIPE
COMMENTS & REVIEWS(103)

Cook Time:
--
Level:
--
Yield:
6 to 8 biscuits

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup vegetable shortening, chilled, cut into 1/2-inch pieces
3/4 cup buttermilk

Directions

In a mixing bowl, combine dry ingredients together with a fork. Cut in the shortening using a pastry blender until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms.

Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help the top rise evenly. Brush with butter. Bake for 15 minutes in a preheated 400 degree oven until golden brown.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Country Ham with Redeye Gravy and Buttermilk Biscuits

Similar Recipes

Recipes Like This

All About…

Comments & Reviews

recipe Better Buttermilk Biscuits
Jenna Seattle, WA 03-04-2010
Flag

AMAZING
Rated: 5 stars out of 5

When I first made biscuits I followed Alton Brown's recipe.. They came out alright, but a little flavorless... then I tried... this one and WOW. SOOO much better. Didn't change a thing in terms of ingredient and proportions. The method however I changed/ used alton browns method of NOT using a roller and just kindof pounding it out into the 3/4" thickness.. I also like smaller portions so I used a 2.5" cutter, not a 3".Read more
recipe Better Buttermilk Biscuits
Jan West Jordan, UT 02-14-2010
Flag

GREAT TASTE, EVEN YOU MAKE A MISTAKE!
Rated: 5 stars out of 5

I am making a big dinner today for my daughters birthday. She wants Fried Chicken, Mashed Potatoes and Gravy and Buttermilk... Bisquits. After reviewing several recipes, I liked the comments on this one. My shortening was in the fridge for 2 days and I made sure I had fresh baking powder and buttermilk. And I doubled the recipe. I was planning to make Emerils recipe which called out for one cup of buttermilk, When I made this one I added 2 cups of buttermilk, which might explain why my bisquits did not rise very much. But they taste fabulous! Very moist inside (no wonder) and with a nice crispy outside. But nex time I make and double, I will only use 1 and a half cups of buttermilk!Read more
recipe Better Buttermilk Biscuits
Sandi Clinton, IA 01-18-2010
Flag

My favorite buttermilk biscuit
Rated: 5 stars out of 5

These are my favorite buttermilk business!
recipe Better Buttermilk Biscuits
Krissy Cambria Heights, NY 01-09-2010
Flag

A Wonderful Biscuit
Rated: 5 stars out of 5

This was one of the best biscuit recipes I have ever tried. The biscuits are very flaky and moist, just how I like them. To... add my own twist to the recipe, I made a small hole in the side of the biscuits at around 10 minutes, and added more butter to make it even better. Great Recipe!Read more
recipe Better Buttermilk Biscuits
Heather Petal, MS 01-07-2010
Flag

A True Southern Style Biscuit
Rated: 5 stars out of 5

This is now my only biscuit recipe. I have made these with cheese and peppers, and with garlic and herbs, and even as... cinnamon raisin biscuits. They are always great. I use butter flavor shortening and increase the salt by 1/2 teaspoon and they are always wonderful.Read more
recipe Better Buttermilk Biscuits
Audrey Portland, ME 01-03-2010
Flag

I would go with the shortening ...
Rated: 5 stars out of 5

It may be my personal preference, but I've never made a biscuit with butter that achieves the same texture as these yummy... biscuits made with just shortening. I love the taste of butter, and some may prefer the taste with a more dense texture, but if you want a really flaky, fluffy biscuit, I think this recipe is perfect as is. Read more