Quick Buttermilk Biscuits

  • CookingMomJ Posted: 03/27/11
    Worthy of a Special Occasion

    I wish I could rated it lower than one star. This recipe is HORRIBLE! No rise and absolutely NO taste! I should have added a little salt, that would have made them pallitable. I've made a fair amount of biscuits in my time. I'm sure, I will never find one this bad again.

  • wishin4tn Posted: 05/20/11
    Worthy of a Special Occasion

    Good southern biscuit! I wonder if CookingMomJ used all-purpose flour instead of self-rising?

  • DSV3156 Posted: 09/23/12
    Worthy of a Special Occasion

    I've used White Lily Self-Rising Flour to make biscuits for AGES, and this recipe is identical to the one on the side of their bag. I like to mix up batches of the flour and shortening mix and store it in a plastic container. When you want biscuits, just dip out the amount you need, add the buttermilk, and you're ready to go. If you substitute butter for half of the shortening, just store the mixture in the the fridge. The only way to mess up this recipe is to use all-purpose flour instead of self-rising.

  • jperky Posted: 03/09/12
    Worthy of a Special Occasion

    Excellent recipe. I use 1/2 Cup shortening and 1/2 Cup Butter. Great butter flavor. :)

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