Buttermilk Biscuits

Name: Buttermilk Biscuits
Yield: about 1 1/2 dozen
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¾ teaspoon salt; 3 tablespoons shortening; 1 cup buttermilk

2 Ratings
2 Reviews

Recipe by Oxmoor House January 1984

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Recipe Summary

Yield:

about 1 1/2 dozen

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
3 tablespoons shortening
1 cup buttermilk

Directions

Step 1
Combine flour, baking powder, soda, and salt; stir well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Gradually add buttermilk, stirring until dry ingredients are moistened.

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Step 2
Turn dough out onto a lightly floured surface, and knead 10 to 12 times. Roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place biscuits on an ungreased baking sheet. Bake at 400° for 10 minutes or until lightly browned.

Source

Oxmoor House Homestyle Recipes

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Penny

10/14/2018

Fast, easy, uses pantry staples, great way to use up leftover buttermilk. Reliably fluffy and tender. My go-to recipe.

JPowser

11/21/2016

These biscuits are pretty good for a quick and easy recipe. I did have to add up 1/2 cup of additional flour as the dough was really wet and sticky. I just worked a little in at a time during the kneading until it got to a good consistency- don't add too much and don't knead too long. Biscuits came out light and fluffy with a slight crunch to the top. Very good with our sausage gravy. Super quick to make. I also didn't have buttermilk so I used sour milk(whole milk with some vinegar) good in a pinch but most likely would have been better with buttermilk.

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