Buttermilk Biscuits Recipe

4 8 14
Buttermilk Biscuits Recipe
Buttermilk Biscuits Recipe photo by Taste of Home
Publisher Photo

Buttermilk Biscuits Recipe

Read Reviews
4 8 14
Publisher Photo
"These biscuits are made from a recipe that's been in our family for years. They're simple to make and smell so good when baking! The wonderful aroma takes me back to those days when Mom made this meal—it's like I'm there in our family's kitchen again, with her busy at the stove."
Recommended: Biscuits
MAKES:
18-20 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
18-20 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

Ingredients

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

Directions

Sift together dry ingredients; place in a bowl. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk; stir just until the dough clings together.
Turn onto a lightly floured surface; knead gently, about 10-12 strokes. Roll to 1/2-in. thickness; cut with a 2-in. round biscuit cutter. Place on a greased baking sheet. Bake at 450° for 12-15 minutes or until lightly browned. Yield: about 1-1/2 dozen.
Originally published as Buttermilk Biscuits in Reminisce January/February 1992, p33

Nutritional Facts

1 each: 74 calories, 3g fat (1g saturated fat), 0 cholesterol, 120mg sodium, 11g carbohydrate (1g sugars, 0 fiber), 2g protein.

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup cold shortening
  • 3/4 cup buttermilk
  1. Sift together dry ingredients; place in a bowl. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk; stir just until the dough clings together.
  2. Turn onto a lightly floured surface; knead gently, about 10-12 strokes. Roll to 1/2-in. thickness; cut with a 2-in. round biscuit cutter. Place on a greased baking sheet. Bake at 450° for 12-15 minutes or until lightly browned. Yield: about 1-1/2 dozen.
Originally published as Buttermilk Biscuits in Reminisce January/February 1992, p33

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Reviews forButtermilk Biscuits

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Alice78 User ID: 8896910 270333
Reviewed Aug. 4, 2017

"taste of home have the best homemade buttermilk biscuits"

MY REVIEW
MrsTableSpoon User ID: 6287971 13872
Reviewed Aug. 2, 2017

"These were tasty biscuits! Part way through baking, I brushed a mixture of melted butter, parsley flakes, garlic powder, salt, and parmesan cheese on top. Delicious. I will definitely be making these again."

MY REVIEW
THeadvocate317 User ID: 7540255 250438
Reviewed Jul. 14, 2016

"My husband and I loved them the only issue was browned on one side not both"

MY REVIEW
Quiltpiecer User ID: 2646458 224436
Reviewed Apr. 8, 2015

"I have the original Reminisce magazine recipe from 1992 and it is somewhat different from this webpage. The original recipe does NOT have sugar. It also asks for 2 tsps baking powder. Have not made these yet, but will follow the magazine version when I do."

MY REVIEW
Ladyofshalott87 User ID: 3567636 17075
Reviewed Aug. 6, 2014

"These biscuits were awful! They had such a bland taste and I hardly got a dozen out of this recipe let alone 1 1/2 dozen. And they were nowhere near as thick as the photo shows. Never making these again."

MY REVIEW
rachelclark2630 User ID: 3576862 44307
Reviewed Apr. 29, 2012

"Simple to make and quite tasty. My 4 and 8 year old loved them."

MY REVIEW
shawninger User ID: 4002394 34220
Reviewed Dec. 20, 2009

"I make these with sausage gravey. They are a favorite in my family. Shawn, Manchester, Mi"

MY REVIEW
GoldenAng User ID: 3142202 11915
Reviewed Jun. 2, 2008

"I love the flaky texture of these biscuits. I brushed the tops of mine with real butter and put honey on them. I think they were really good!"

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