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Mom's Buttermilk Biscuits Recipe

Mom's Buttermilk Biscuits Recipe

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. YIELD:10 servings


  • 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


  • 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 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

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Reviewed 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!"

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 ( for breakfast today!! Needless to say, I have a happy hubby."

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!!"

Reviewed Oct. 30, 2013

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

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"

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."

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."

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