- 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.
Reviews forMom's Buttermilk Biscuits
"Great, simple biscuit recipe! This recipe also lends itself very well to additions like cheese or garlic and herb. I did have to make my own buttermilk, by adding a little bit of vinegar to my milk. As a feild editor for taste of home magazine I enjoyed classic recipes let me dress them up a little bit with my own ingredients!"
"These biscuits baked beautifully. I used all whole wheat pastry flour and added a tablespoon of honey to the mix. I made them to go with this gravy dish ( http://www.tasteofhome.com/recipes/sausage-gravy) for breakfast today!! Needless to say, I have a happy hubby."
"These are great. I might change them to super if I can get better at making them with one hand. I am always looking for ways to improve since I had a stroke myself!!"
"Fluffy and delicious. Even picky husband enjoyed them!"
"every time i try to save this Recipe it carrys me to my Recipes. How do i save it please help. Thanks"
"The only change I made was using butter rather than shortening. They are the best! I had one with raspberry jam - great stuff. Light, fluffy, and a good flavor."
"I would make these again but I wouldn't roll it out to 1/2" thickness. More like 1 1/2". They were too flat & thin. They cooked a lot faster than it said too so next time, thicker. I'm sure they'll be great."