ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Quick Buttermilk Biscuits

Photo: Jennifer Davick; Styling: Amy Burke
Hands-On time 10 mins
Total time 22 mins
Yield Makes about 3 dozen
It only takes three ingredients to make quick, from-scratch buttermilk biscuits. Fill biscuits with thinly sliced ham, if desired.

Ingredients

  • 1 cup shortening
  • 4 cups self-rising soft-wheat flour
  • 1 3/4 cups buttermilk

How to Make It

  1. Preheat oven to 425º. Cut shortening into flour with a pastry blender until crumbly. Add buttermilk, stirring just until dry ingredients are moistened.

  2. Turn dough out onto a lightly floured surface, and knead lightly 4 to 5 times. Pat or roll dough to 3/4-inch thickness, cut with a 1 1/2-inch round cutter, and place on 2 lightly greased baking sheets.

  3. Bake at 425º for 12 to 14 minutes or until lightly browned.

  4. Freezing instructions: Place unbaked biscuits on pans in freezer for 30 minutes or until frozen. Transfer frozen biscuits to zip-top plastic freezer bags, and freeze up to 3 months. Bake frozen biscuits at 425º on lightly greased baking sheets 14 to 16 minutes or until lightly browned.

Also appeared in: All You, None, 2013, Celebrations Special;