Buttermilk Biscuits

Total Time:
55 min
Prep:
30 min
Cook:
25 min

Yield:
9 biscuits
Level:
Easy

Ingredients
Directions

Preheat the oven to 375 degrees F.

Sift together the flour, salt, baking powder, and baking soda. Cut in the shortening using a pastry blender or your hands until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk.

Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. Bake for 20 to 25 minutes until risen and golden brown.


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3.9 61
turned out pefect at 25 mins. thank you for recipe item not reviewed by moderator and published
the first time i tried it was delicous item not reviewed by moderator and published
Excellent, easy and delicious. If I wanted the biscuit to be a little less salty, how much would I reduce the salt? Directions were excellent, can't say enough good about this recipe. item not reviewed by moderator and published
Made the bisquits step by step .seemed alittle salty even though I used all the right measurements. buttermilk on tops needs to be very very light. I brushed it on and it seemed to settle in grooves and it was kinda weird. leave off if you don't like buttermilk taste. item not reviewed by moderator and published
Used half butter and half shortening - amazing biscuits!!! item not reviewed by moderator and published
Loved it item not reviewed by moderator and published
These are wonderful, but I think I made them better. item not reviewed by moderator and published
First, I cut the salt in half. 1 T is just too much to me. And in half, the salt was right on for our taste. I have been making biscuits with butter and self-rising flour and like them for their simplicity. But I wanted to give an all purpose flour recipe a shot. I didn't really feel like this gave a compelling reason to abandon my other biscuits. However, I do think it is more "honest" biscuit if you're adding the leaven. This felt more like Grandma's biscuits. But what I produced following this recipe didn't overly impress me. But I'm not sure that the difference in what he calls 'ultimate' and what I had was not the chef. His definitely looked great. item not reviewed by moderator and published
I had been looking for the closest recipe to my grandmothers and I actually found a good one. Instead of brushing with the B.milk, I use melted butter and line my cast iron skillets with butter as well. Delicious !! I didn't have any problems with the salt at all. Butter flavored shortening is also my favorite. item not reviewed by moderator and published
I was in a rush to make these and didn't read the reviews first. I wish I had, since 1 TBSP of salt is definitely too much. Other than that, the biscuits were easy to make and super fluffy. I used sea salt and I do believe that is the only reason these were edible...table salt likely would have made them inedible. Next time I think I will use only 1/2 TBSP of salt. Great recipe except for the salt! item not reviewed by moderator and published

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Buttermilk Biscuits