Better Buttermilk Biscuits


Better Buttermilk Biscuits

Better Buttermilk Biscuits
8 biscuits
10 Min

There's nothing like freshly baked biscuits, especially when they're made from scratch and with lots of love. Our Better Buttermilk Biscuits are super flaky and perfect for eating as-is or alongside a bowl of soup, a crock of chili, a saucy stew...we can go on and on!

What You'll Need

  • 2 1/4 cups all-purpose flour plus extra for work surface
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1/4 cup vegetable shortening
  • 2 tablespoons cold butter, cut into pieces
  • 3/4 cup buttermilk

What to Do

  1. Preheat oven to 450 degrees F.
  2. In a medium bowl, sift together 2-1/4 cups flour, baking powder, baking soda, salt, and sugar. Cut in shortening and butter using a fork or pastry cutter, until mixture resembles coarse crumbs. Stir in buttermilk, mixing just until dry ingredients are moistened.
  3. Place dough on a lightly floured work surface. Knead dough just until dough comes together and roll out to 3/4-inch thickness with a rolling pin.
  4. Cut out biscuits with a 2-1/2-inch cutter or glass. Place biscuits on an ungreased baking sheet. Knead remaining dough back into a ball to make more biscuits.
  5. Bake 10 to 12 minutes, or just until biscuits begin to turn golden. Remove from baking sheet and serve warm.

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 233
  • Calories from Fat 93
  • Total Fat 10g 16 %
  • Saturated Fat 4.9g 25 %
  • Trans Fat 0.1g 0 %
  • Protein 4.2g 8 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 15mg 5 %
  • Sodium 521mg 22 %
  • Total Carbohydrates 30g 10 %
  • Dietary Fiber 1.0g 4 %
  • Sugars 2.8g 0 %

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I didnt realize until after the biscuits were formed and ready to go in the oven that I had incorrectly added 2 1/2 cups, not 2 1/4 cups of flour. This explains why I felt the dough was dry when I was preparing them. I was in a rush so I didnt add more buttermilk as I chould have. I expected hockey puck biscuits, but they turned out good all the same. I would recommend following the recipe however!

Can the dough be frozen and baked later?

Yes, I freeze and bake later. Works for me!

They all eat with chicken gravy!!

What can I use in place of shortening? All butter? Lard?

Hello! This recipe calls for vegetable shortening, because it creates "pockets" which allows the texture to be light and airy. If you don't want to use shortening we recommend using a 1/2 butter and 1/2 lard mixture. If you use all butter, this will turn out like a drop biscuit, which is heavy as opposed to the light and airy texture this recipe provides. Enjoy!

Can you use Buttered Shorting instead of the vegetable shortening and adding the butter? If so, How much Buttered Shortening (1/4 Cup 2 Tablespoons)?

Hi there! You can definitely used Buttered Shortening. Just use the same amount. However, just to let you know, they may not come out as flaky because butter helps give them the flaky texture. We hope you enjoy! :)

You need more buttermilk!


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