Best Buttermilk Biscuits

Best Buttermilk Biscuits

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"This recipe makes fluffy, light, and tasty biscuits."
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Ingredients

55 m servings 170 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 170 kcal
  • 9%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 345 mg
  • 14%

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.

Directions

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  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out to a 1/2-inch-thick rectangle.
  3. Cut biscuits out with biscuit cutter and transfer to a baking sheet.
  4. Bake in preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Remove biscuits to cool completely on a wire rack.

Reviews

37
  1. 42 Ratings

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Most helpful positive review

I don't make biscuits often, tho' curiously I've made them twice this week. Both these and Kentucky Biscuits, also from this site, were winners. Tender, fluffy and light, these are equally as g...

Most helpful critical review

'Made these & "Buttermilk Biscuits I". I liked the other ones better. These were okay, but need some tweaking to be better than that. The flour, shortening, buttermilk ratio seemed near perfe...

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I don't make biscuits often, tho' curiously I've made them twice this week. Both these and Kentucky Biscuits, also from this site, were winners. Tender, fluffy and light, these are equally as g...

I brushed each biscuit with melted butter before baking them in the oven. One of the BEST biscuits I've ever made. Light, fluffy and absolutely delicious. We ate every single one of them.

For only four ingredients, these are terrific! I probably should've made them a little bigger, but they rolled out perfectly, and the dough was very easy to work with. They have a little crisp...

These were very good! Super simple to make, rose beautifully and tasted great (mine were kinda ugly looking, but it didn't matter, lol). My only thing is that I think they could use a bit of sal...

I've been using this site for many years without registering; I registered JUST to review these biscuits. They are fantastic! Followed recipe exactly 3 times so far and they come perfect every t...

I will definitely make it again. They were perfectly fluffy and delicious. I love them! P.S. If you don't have butter milk you can mix 1 tablespoon of lemon juice or white vinegar, with 1 cup ...

Absolutely the best recipe for good ol' Southern buttermilk biscuits. I only knead the dough for about 30 seconds or so, though. I'm always wary of overworking it. These turn out perfectly fl...

'Made these & "Buttermilk Biscuits I". I liked the other ones better. These were okay, but need some tweaking to be better than that. The flour, shortening, buttermilk ratio seemed near perfe...

I substitute butter for shortening. I've gotten many rave requests for the recipe.

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