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Old Fashioned Buttermilk Biscuits

(24 Votes)
MAKES
1 dozen
PREP
5 Min
COOK TIME
12 Min
READY IN
17 Min

Incredibly light and fluffy, Old Fashioned Buttermilk Biscuits will simply melt in your mouth, just like Grandma's biscuits always did!

What You'll Need:
  • 4 cups self-rising flour, plus more for rolling out
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 3/4 cup vegetable shortening
  • 2 cups buttermilk
What To Do:
  1. Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
     
  2. In a large bowl, combine flour, baking powder, and sugar; mix well. Using a fork or pastry cutter, cut shortening into flour mixture until crumbly. Add buttermilk and stir just until a soft dough forms.
     
  3. Lightly flour a flat surface; using a rolling pin, roll out dough to 1/2-inch thickness. Using a 2-inch biscuit or cookie cutter, cut into round biscuits and place on prepared baking sheet.
     
  4. Bake 12 to 14 minutes, or until light golden. Serve warm, or remove to a wire rack to cool completely.
Note

Ratings & Comments

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I have not made this yet so I cannot rate it.

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When making biscuits, cut in small pieces of cold, cold, butter or shortening, leaving pea sized pieces of butter or shortening in flour. Stir in buttermilk and mix just until incorporated. With floured hands fold dough over 4-5 times, then pat dough to 3/4 inch thickness (never use rolling pin for biscuits, makes them tough) and cut biscuits with a cookie cutter or drinking glass by pushing straight down (twisting with the cutter, they won't rise right) Bake is preheated oven at 500 degrees for 5 minutes, then turn down heat to 450 degrees and bake another 13 minutes. The BIGGEST problem beginners make is overworking the flour/butter mix, then overworking the dough itself by handling too much. Remember, less is more when making biscuits.

What good is the buttermilk without some baking 'soda' to activate it?

The leavening agents are in the self-rising flour.

How can a photo of "homemade" biscuits look exactly like the baked Pillsbury - Grands! Flaky Layers Buttermilk Biscuits? I can't even wish to have flaky biscuits like that. It's impossible. If you make these at home, just don't be disappointed if you can't make your homemade biscuits look like the represented photo...

Over 50 years ago I was taught by a proper Southern girl that these "Hot 'uns" were made flaky by patting the dough out and folding it over, and repeating this maybe 4 or 5 times. Keep the board lightly floured. That's what makes the 'flaky' separations. But try not to overwork the dough.

njengland2013 8025843 is right I have never rolled out biscuit dough

ok

can you use oil instead of shorting

Biscuits are best made without a rolling pin. Here are some tips, for perfect biscuits: Oven must be HOT. 425 degrees . Take your buttermilk out of the fridge, and warm it in the microwave. the biscuits will rise faster with warm buttermilk. Use a pastry cutter to cut the shortening into small bits, when the bits are coated with flour, and resemble corn meal, add the buttermilk slowly. Stir the dough with a fork, gently. When the dough "follows" the fork, the dough is ready for gentle kneading. Knead the dough gently, and pat into a patty of about 3/4 inch thickness. Cut the biscuits out with a biscuit cutter, by pushing down firmly, WITHOUT twisting, and pulling the cutter up quickly. Place the biscuits on the sheet, just touching. Biscuits take some practice, if your first batch is not perfect, do not be disappointed, try again.

Biscuits

where do we get self rising flour?

No.

The self rising flour should be on the shelf close to the plain flour...it will tell you on the label. Hope this helps.

King Arthur Flour gives a recipe for making your own "Self-rising Flour". To make just one cup simply add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to 1 cup of King Arthur Unbleached All-Purpose Flour. Whisk it together then use in your recipe. The directions also indicate that if you want light and tender biscuits, mix the liquid and dry ingredients together for only 20 seconds and knead only 10 times after you've combined the ingredients. (Handling as little as possible makes the lightest biscuits.)

You can easily make your own. For my cream biscuits, I make the self rising flour by mixing 2 cups all purpose flour with 1 tbs baking powder and about a 3/4 tsp salt. Always successful.

If you use regular flour, how much baking powder &soda should you use?

You use 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for each cup of all purpose flour to equal self rising flour.

Why do you need baking powder with self rising flour?

We double checked this recipe and it is correct. You will need self-rising flour and baking powder. You won't be disappointed, enjoy!

You do not need baking powder with self rising flour. Hope this helps.

question, is there a gluten free self-rising flour available

Is there a way to make them butter tasten

enuf already

Try using Butter Crisco for your shortening.

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