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Mom’s Buttermilk Biscuits

These fluffy biscuits are so tasty slathered with butter or used to mop up every last drop of gravy off your plate. I can still see Mom pulling these tender gems out of the oven. —Vera Reid, Laramie, Wyoming
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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

  • 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 until golden brown, 10-15 minutes.
    Freeze option: Freeze cooled biscuits in a resealable freezer container. To use, heat in a preheated 350° oven 15-20 minutes.
Nutrition Facts
1 biscuit: 142 calories, 5g fat (1g saturated fat), 1mg cholesterol, 281mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 3g protein.
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Reviews

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Average Rating:
  • ms11145
    Apr 9, 2020

    Easy to stir up and it made just the right amount for family. I did use butter instead of shortening because we like a buttery biscuit.

  • Sandra
    Jan 16, 2020

    Miri, Any fat can replace shortening. Butter is flavorful, margarine, even vegetable oil or extra virgin olive oil. As a tip, I roll my dough into a rectangle then fold it into thirds like a letter for an envelope, then gently roll it down to the thickness or your original rectangle, cut out your biscuits and flip them over and placed on the baking tray (floured side up gives you a nice flat topped biscuit) and by folding the dough you have made a biscuit which can be easily separated so you can butter your biscuit!!

  • cemab4y
    May 4, 2019

    @Miri: You can substitute lard for shortening.

  • Miri
    Dec 21, 2018

    Were I live we don't have shortening. What can I use in place?

  • angela32
    May 28, 2018

    This is a wonderful recipe. After reading the previous reviews, I did roll them out thicker so they'd rise taller. They turned out perfectly! No change to the actual recipe though.

  • cookb4
    Jan 26, 2018

    I rolled them out to 1/2 inch, and they didn't get as tall, light and fluffy as I'd hoped.

  • mamaknowsbest
    Sep 27, 2016

    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!

  • danielleylee
    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 ( https://www.tasteofhome.com/recipes/sausage-gravy) for breakfast today!! Needless to say, I have a happy hubby.

  • lolohiser
    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!!

  • TanyaThompson
    Oct 30, 2013

    Fluffy and delicious. Even picky husband enjoyed them!