Johnny's Biscuits Recipe -
Johnny's Biscuits Recipe
  • READY IN 40 mins

Johnny's Biscuits

Recipe by  

"These are the most wonderful biscuits you'll ever put in your mouth. They are the biggest, best tasting, lightest, and fluffiest biscuits I've ever had. They're not very hard to make either."

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Ingredients Edit and Save

Original recipe makes 9 biscuits Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Preheat oven to 475 degrees F (245 degrees C). Spray a 10 1/2 inch cast iron skillet with non stick cooking spray.
  2. In a medium bowl, combine flour, baking soda, salt and sugar. Cut in the shortening and softened butter with a fork until the lumps are pea size. Gently stir in the buttermilk until all of the flour is incorporated; do not over mix. The dough should be very wet. If not, add more buttermilk to achieve a sloppy consistency. Let stand for 2 to 3 minutes.
  3. Place all-purpose flour in a bowl. Spray an ice cream scoop or large spoon with vegetable spray and scoop out dough. Drop each biscuit one at a time into the flour. Using well-floured hands, pick up each piece and pass from hand to hand lightly to shake off excess flour and shape it into a soft round. Place the biscuits gently into cast iron skillet. They will be a tight fit. Do not mash the biscuits down! Brush tops lightly with melted butter.
  4. Bake at 475 degrees F (245 degrees C) for 16 to 18 minutes. Cool before serving.
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Reviews More Reviews

Most Helpful Positive Review
Apr 11, 2003

I have made this recipe twice. The first time I did'nt have buttermilk so I made someusing milk and vinegar. My husband loved them but I thought the vinegar gave them a funny twang. The next time I made them I used plain milk. I still got rave reviews, but still not perfect. I think that I put in too much baking soda. I calls for only an eighth of a teaspoon. I did'nt have that size so I just put in half of a fourth teaspoon. It makes them rise, and impresses all my family an friends, but I'm going after that good fluffy buscuit that is also a little chewy. If you put in too much soda they get a little too cakey. Next time I make them, I am going to get the buttermilk, make sure I only use 1/8 tsp soda, and I'm sure they will be great. They really were easy to make. My husband sd they tasted just like his Mom used to make, and my BIL said they were the best biscuits he ever ate. Granted those two would eat paint off table legs, it was good eough for me. Aunt Pitter Pat from PB

Most Helpful Critical Review
Apr 11, 2003

The biscuits were very heavy and rather tasteless. Not worth the mess, but I DID make them with milk instead of buttermilk, all the other directions and ingredients I used were as given.

Apr 11, 2003

These biscuits came in handy when a friend who is allergic to eggs was coming to visit. I was surprised to find that they were positively delicious. Light and fluffy and a unique taste. We all raved about them. I also substituted whole milk and vinegar. 1 T of vinegar in the milk and let it sit until it starts to thicken. Yum. I went out and BOUGHT a cast iron pan so that I can make them again the genuine way.

Apr 21, 2008

AWESOME!!! This is my new and now "one and only" go to recipe for biscuits with sausage gravy! This recipe was very quick to prepare and the biscuits were not dense but delicate and light. These tasted so good! I've tried many other recipes from this site and for me this is the "one"! I used these biscuits with Bill's Sausage Gravy recipe. NO leftovers!!

Jul 22, 2003

Superior! They melt in your mouth! Wonderful!!

Apr 11, 2003

This is the perfect fluffy biscuit recipe. Use buttermilk, don't try to substitute (most cooks know that buttermilk and regular milk are not interchangeable), because the extra moisture really matters with these. Yummy with butter and honey!

Jun 29, 2003

Outstanding biscuits. Exactly what I've been looking for the past 10 years.

Nov 24, 2006

The best biscuts I have ever made or eaten. Hands down. I cooked bacon and onions earlier that day in my cast iron skillet. I drained out all of the left over greese so there was only a very thin layer of fat on the bottom and used that instead of butter or spray. It really complimented the flavor. This biscuit is so good it does not even need butter! I would give it ten stars if I could!


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  • Calories
  • 235 kcal
  • 12%
  • Carbohydrates
  • 34.9 g
  • 11%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 632 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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