Mom's Buttermilk Biscuits Recipe
- 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.
1 each: 142 calories, 5g fat (1g saturated fat), 1mg cholesterol, 281mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 3g protein.
Reviews for Mom's Buttermilk Biscuits
"I rolled them out to 1/2 inch, and they didn't get as tall, light and fluffy as I'd hoped."
"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 ( https://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."