Recipe by CAHardbarger
"This recipe makes fluffy, light, and tasty biscuits."
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2 1/4 cups
butter-flavored shortening (such as Crisco®)
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 good warm with butter as they are without. This recipe, unlike the other, did not call for any sugar - I didn't miss it, so why add it? Rather than shortening I used cold butter from the fridge and grated it into the flour with a box grater. That made quick work of blending it! I do have self-rising flour, but I was too lazy to dig it out from the pantry. A cup of all-purpose flour mixed with 1-1/2 tsp. baking powder and 1/4 tsp. salt did the trick. I did NOT knead for two minutes - just a few turns is what I did, because I did not want to overwork the dough. I swear, THAT and buttermilk, are the secrets to a fine biscuit! Once again, I regrettably only made a half recipe. Thankfully, another half recipe can be mixed up in a jiffy! Note: I was also too lazy to dig out my rolling pin and roll them out. Patting the dough out with my fingers seemed to work just fine.
'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 perfect. Often, much more flour is required than the recipe states; but not this one. Nice change. These have a beautiful golden finish, btw.
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 crispiness on the outside, but the insides are like little soft pillows of goodness. Thanks for this easy recipe!
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.
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 salt, but that's my personal preference. I made my own self-rising flour and buttermilk, and that worked out nicely. I would def make these again! Thanks for sharing. :)
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 time. Thanks for submitting this.
I substitute butter for shortening. I've gotten many rave requests for the recipe.
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 fluffy, with exactly the right texture and flavor. Even my husband (who fancies himself quite the biscuit connoisseur) says they are amazing. Try this recipe- you won't be disappointed!
* Percent Daily Values are based on a 2,000 calorie diet.
Best Buttermilk Biscuits
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 84
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