Buttermilk Biscuits II

Buttermilk Biscuits II

18
TAUREDHEL 0

"These biscuits are moist and crumbly and rich. Their delicate texture comes from the lack of handling and the wetness of the dough."
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Ingredients

45 m servings 570 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 570 kcal
  • 28%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 62.9g
  • 20%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 1184 mg
  • 47%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease one baking sheet.
  2. In a large bowl, mix together flour, sugar and salt. Cut in shortening until mixture resembles coarse meal. Stir in cream and buttermilk until dough resembles cottage cheese.
  3. Generously sprinkle a smooth surface with flour. Spoon out batter into four lumps spaced well apart on the floured surface. Flour the top of the dough and your hands. Turn dough balls in the flour, shake off excess flour and place on prepared pan.
  4. Bake in preheated oven for 20 to 25 minutes, or until lightly browned. Remove from oven, brush with melted butter and serve.

Reviews

18
  1. 21 Ratings

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Most helpful positive review

These biscuits are wonderful. I have made them several times and they are fluffy and have an unbeatable flavor. I am unsure why others have given this recipe so little credit, but one suggestion...

Most helpful critical review

I followed the recipie carefully. They came out very flat and I dont like the taste. They are much too sweet and doughy for Buttermilk Biscuits

I followed the recipie carefully. They came out very flat and I dont like the taste. They are much too sweet and doughy for Buttermilk Biscuits

These biscuits are wonderful. I have made them several times and they are fluffy and have an unbeatable flavor. I am unsure why others have given this recipe so little credit, but one suggestion...

I guess the one person who didn't like these biscuits scared everyone from trying them. I think the recipe is great.

Excellent biscuit! I have been using this recipe since 1998. However, I use 2 T. of sugar, 1 c. of buttermilk and 1/3 c. of cream. Place all-purpose flour in a flat dish, scoop sticky dough on...

Very good recipe . I don't use a cookie sheet pan , my mom taught me to cook them in a cake pan...this forces them to rise and not flatten out like cookies

Use the shaping instructions from Johnnies Bisciuts on this site, These biscuits are very light and fluffy and sweet. I'll use them for shortcakes next time I want strawberry shortcake for des...

These biscuits were delish, I made them for lunch to serve as the outer of our sausage and egg sandwich and both my husband and his friend couldn't get over how moist and tasty they were. I als...

I LOVE THIS RECEIPE I NOW MAKE IT QUIT OFTEN!!!!!

I read the recipe,followed it and realized it called for one cup of buttermilk. With the one cup of buttermilk,the biscuits came out flat and hard, had I put two cups, it would have turned out b...