Back to Mom's Buttermilk Biscuits

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Mom's Buttermilk Biscuits Recipe

Mom's Buttermilk Biscuits Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:10 servings

Ingredients

  • 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

Directions

  • 1. 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.

Nutritional Facts

1 serving (1 each) equals 142 calories, 5 g fat (1 g saturated fat), 1 mg cholesterol, 281 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Mom's Buttermilk Biscuits

Sort By :
MY REVIEW
Reviewed Feb. 21, 2016

"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."

MY REVIEW
Reviewed May. 15, 2015

"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!!"

MY REVIEW
Reviewed Oct. 30, 2013

"Fluffy and delicious. Even picky husband enjoyed them!"

MY REVIEW
Reviewed Apr. 25, 2013

"every time i try to save this Recipe it carrys me to my Recipes. How do i save it please help. Thanks"

MY REVIEW
Reviewed Jan. 11, 2012

"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."

MY REVIEW
Reviewed Oct. 11, 2009

"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."

Loading Image