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Publisher Photo
Rich buttermilk biscuits baking in the oven will bring back warm memories of your own mom's kitchen. These have a classic old-fashioned flavor that's stood the test of time. You can make them with little effort.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups all-purpose flour
  • 2-1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/3 cup shortening
  • 3/4 cup buttermilk

Directions

In a large bowl, combine the dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened.
Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 8-10 minutes or until golden brown. Serve warm. Yield: 1 dozen.
Originally published as Mom's Buttermilk Biscuits in Best of Country Breads 2000, p98

Nutritional Facts

1 each: 131 calories, 6g fat (1g saturated fat), 1mg cholesterol, 265mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 3g protein.

  • 2 cups all-purpose flour
  • 2-1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/3 cup shortening
  • 3/4 cup buttermilk
  1. In a large bowl, combine the dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened.
  2. Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 8-10 minutes or until golden brown. Serve warm. Yield: 1 dozen.
Originally published as Mom's Buttermilk Biscuits in Best of Country Breads 2000, p98

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