These fluffy biscuits are so tasty served warm, slathered with butter or used to mop up every last drop of gravy off you plate. I can still see Mom pulling these tender biscuits out of the oven.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup shortening
- 3/4 cup buttermilk
Preheat oven to 450°. In a bowl, combine flour, baking powder, baking soda and salt; cut in shortening until the mixture resembles coarse crumbs. Stir in buttermilk; knead dough gently. Roll out to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter and place on a lightly greased baking sheet. Bake 10-15 minutes or until golden brown.
Freeze option: Freeze cooled biscuits in resealable plastic freezer bags. To use, heat in a preheated 350° oven 15-20 minutes. Yield: 10 servings.
Originally published as Mom's Buttermilk Biscuits in Taste of Home April/May 1994, p37
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