Buttermilk Biscuits

If you want to learn how to bake, biscuits are a great place to start. The recipes are simple, the ingredient list is generally pretty short, and they only take a few minutes to bake. The lessons learned making biscuits apply to a whole host of other baking recipes so why not give it a try? This is is my favorite biscuit recipe because it is simple and delicious.

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Most people don’t use a lot of buttermilk these days, and depending on where you live it may not be easy to find. I keep a can of this powdered Buttermilk blend in the cupboard for recipes like this. Add the powder to the flour mix and then just add skim milk or water in place of the buttermilk in the recipe.

Buttermilk Biscuits

Buttermilk Biscuits
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Category: Biscuits, Bread, Baking
Cuisine: American

Light flaky buttermilk biscuits just like grandma used to make. This is simple baking at its best. Add a little butter and some honey or jam and you will brighten up any meal with these biscuits.

  • 2 1/4 Cups of Pillsbury® self rising flour (all purpose flour won’t work)
  • 1/4 Teaspoon baking soda
  • 1/2 Cup Butter flavored Crisco® vegetable shortening
  • 1 Cup buttermilk

  1. Pre-heat oven to 350° F
  2. Put flour and baking soda in a large mixing bowl and stir lightly with a fork.  (If you have a sifter you can run the flour and baking soda through that instead).
  3. Add shortening and cut it in with a pastry blender. If you don’t have a pastry blender, you can use a large fork.  The goal here is to mix the shortening into the flour until it looks like coarse sand.
  4. Make a bowl shaped depression in the mix and pour the buttermilk into it.
  5. Stir slowly starting in the center and gradually work your way out to blend in all of the flour/shortening to form a ball of dough.
  6. Dust a flat surface with a little flour and knead the dough (push it out flat, fold over, repeat) for a couple of minutes.  You are just making sure everything is evenly mixed.  If the dough feels too wet/sticky just keep dusting it with flour as you knead.
  7. Pat the dough out until it is about an inch thick.  Use a biscuit cutter (or an upside down drinking glass) to cut circles. IMPORTANT TIP: don’t twist or turn while you are cutting the biscuits.  Push straight down and pull straight up.  Twisting while cutting seals the edges of the biscuit and it won’t rise nice and tall.
  8. Put the cut biscuits on an un-greased baking sheet.  Leave 1-2 inches between biscuits.
  9. Put in the pre-heated oven and bake for 10-12 minutes until golden brown on top.
  10. Cool on a wire rack then enjoy!

Oven temperatures and baking sheets vary, so it is difficult to give an exact time for baking these biscuits. After the first 10 minutes of baking check them every few minutes and remove when they are golden brown.

Prep Time: 15 minutes Cook Time: 15 minutes Yield: 12
Serving Size:1 Biscuit
Calories per serving:166.64 kcal
Fat per serving:8.95 g
Saturated fat per serving:2.28 g
Carbs per serving:18.37 g
Protein per serving:2.99 g
Fiber per serving:0.63 g
Sugar per serving:1.03 g
Sodium per serving:344.96 mg
Trans fat per serving:1.12 g
Cholesterol per serving:0.82 mg
Nutrition label for Buttermilk Biscuits