Preheat oven to 425 F/220 C/Gas 7. Place biscuits close together in prepared pan; brush with melted butter. Place the flour in a bowl. These Basic Buttermilk Biscuits are soft, buttery and sure to start your day off right. Cut the chilled shortening into the flour mixture with a pastry blender until the mixture forms coarse crumbs. Some biscuit recipes call for butter. Do not overwork the dough. PLACE all ingredients into the bowl of a food processor except buttermilk. Directions. The biscuits are made with shortening and butter, along with buttermilk and other ingredients. These buttermilk biscuits can be eaten for breakfast as a biscuits and sausage gravy, lunch or dinner, alongside a … How to Make Homemade Buttermilk Biscuits with Self-Rising Flour. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. Gently pat the dough out to a 1 inch thick. Use a round cutter to cut into rounds about 2 1/2" (for 8 biscuits) or 3" wide (for 6 biscuits). Step 5 BAKE 15 minutes or until lightly golden brown. Cut the chilled shortening into the flour mixture with a pastry blender until the mixture forms coarse crumbs. Use a 2-inch cutter to cut out the biscuits. Get helpful baking tips and recipes for cookies, cakes, breads, and more treats, delivered right to your inbox. Any standard biscuit recipe can be made with oil instead of shortening or other solid fats. These little gems are flaky, buttery, and fluffy all at the same time. Note: Because the dough from trimmings is worked a little more, you might want to place the last ones on the end of the baking sheet so you can keep track of them. In a large bowl, sift together flour, baking powder, salt, and baking soda. 1/4 cup lard (or vegetable shortening, chilled). Add butter and shortening (all cubed) and quickly break up the fats with your fingers until there are no large pieces. My grandma’s flaky buttermilk biscuits makes the perfect side to any meal. Bake on the center oven rack for about 10 to 12 minutes, until the tops of the biscuits are lightly browned. Some even claim a mix: I read one article that claimed that shortening led to better flakiness and butter led to better taste, so an even mix of both would lead to the ultimate biscuit. https://www.yummly.com/recipes/homemade-biscuits-with-shortening Buttermilk biscuits are as prevelent in the South as our accents. They won't be quite as light as the rest. Slather them with butter and you won’t believe how deliciously light and tender these biscuits are. There’s actually 2 ways to make 3-Ingredient Biscuits and I’ve made them both. It’s like milk goes with cookies – but biscuits go with everything. Get it free when you sign up for our newsletter. Cut in shortening with a pastry blender, two forks, or knives until … A vintage handwritten recipe for Buttermilk Biscuits; make these Buttermilk Biscuits with flour, baking powder, salt, baking soda, shortening, and buttermilk. ), The Spruce Eats uses cookies to provide you with a great user experience and for our. My sister had 9 children and we all lived in the country so she bought flour in 25lb sacks and Mrs. Tucker’s in 5 gallon buckets. PREHEAT oven to 400°F (200°C). Serve with your favourite jam and enjoy! Turn dough out onto floured surface. Gently pat the dough out to a 1 inch thick. I whisk the baking powder into the flour, make a well, drop shortening into the well, pour buttermilk over shortening, squish the shortening into buttermilk, then begin moving fingers in a slow … (One note: biscuits made with shortening lack the flavor of those made with butter or butter replacements.) This is a classic recipe, perfect for everyday biscuits. Buttermilk biscuits are a classic, but sometimes we just don't have buttermilk at hand. Let stand 2 to 3 minutes before serving warm with your favorite Smuckers® Jam, Jelly or Preserves. By this point, the biscuit will be set, creating that highly sought-after flaky texture. Soft wheat flour will make these even lighter, but any all-purpose flour will be fine. The key is in how much you handle the dough. Using a 2 1/2 to 3-inch biscuit cutter, cut out and place on ungreased baking sheet. This is a classic recipe for Southern buttermilk biscuits. Turn dough onto a floured surface and form gently into a disk. Add in butter milk and stir just enough to combine. When I set out to develop a recipe for gluten-free biscuits, I assumed I’d use buttermilk. https://www.tasteofhome.com/recipes/southern-buttermilk-biscuits Using fork, cut in shortening until mixture resembles course meal with some tiny bits of shortening still visible. Gently fold the dough over itself 3 or 4 times to create layers. Gather the scraps and pat into a round and repeat. If you are a regular viewer of my weekly menu plans, you will see buttermilk biscuits on every single one. https://www.allrecipes.com/recipe/234033/sadies-buttermilk-biscuits The key is in how much you handle the dough. They can be made with butter or shortening… Many people hope to simply substitute the buttermilk with another ingredient, but it never works well. Serve with delicious Southern cream gravy. Our original recipe calls for 4 to 6 tablespoons of butter or shortening. … Pat the dough out into a circle about 8 inches in diameter and 1/2-inch thick. 7. Bake the biscuits ​for about 12 to 15 minutes, until golden brown. Sprinkle flour over the top and form spoonfuls into a biscuit … ), The Spruce Eats uses cookies to provide you with a great user experience. Transfer the biscuits to a large baking sheet and brush the tops with the melted butter. Your biscuit making brought back amazing memories of my mama and oldest sister (she was 22 years older than me) making biscuits with Mrs. Tucker’s lard and homemade buttermilk. Plain Yogurt. Feel free to use part butter in these biscuits. Line a baking tray with parchment paper. The higher amount will give you a richer, more buttery crumb. Knead and roll gently and as little as possible. These buttermilk biscuits are a staple in the South and are a simple preparation with shortening and buttermilk. Add buttermilk, tossing with a fork until dough holds together. Add flour to a large mixing bowl. It’s classic. Choosing the fat for your biscuits Let's start with the base of any good biscuit — the fat. Mama’s biscuits though can go just by themselves. Place the biscuits about 2 inches apart on the baking sheet. If you’re dairy-free, use a dairy-free butter replacement or use shortening. Soft wheat flour will make these even lighter, but any all-purpose flour will be fine. They are a ‘must’ at most Sunday dinners, and really at any other meal during the week. Heat oven to 450 F. Adjust the oven rack to center position. Add the shortening and use your fingertips to pinch it into the flour mixture to form small, pea sized pieces. If necessary, add a few more teaspoons of buttermilk. Biscuit making doesn’t get any simpler than these 3-Ingredient Biscuits. This is a classic recipe for Southern buttermilk biscuits. If an … Roll biscuit dough to 3/8-inch thick; brush with melted fat or salad oil, fold once and cut double biscuits. I use all butter when making biscuits because the flavor is best, but you can use half butter and half shortening in this recipe. I love classic Southern Buttermilk Biscuits, but when I want a beautiful, thick, fluffy, and easy biscuit ready to serve in about 30 minutes, this is the recipe that I turn to!If you don't have self-rising flour on hand, or if you don't have buttermilk on hand, don't worry -- you can still make these biscuits. Turn out dough until floured surface and fold 5-6 times. Cut in chilled shortening and butter until you have pieces the size of small peas. https://thriftyjinxy.com/super-easy-biscuit-recipe-with-no-shortening Whatever you do, though, don’t forget to serve them with extra butter on the side. Make sure you have the butter ready to spread when they come out of the oven! Put the biscuits on an ungreased baking pan. 4. Knead lightly a few times, just until you have smooth, soft dough. Stir it up with a spoon, my mother-in-law used her hand! These buttermilk biscuits are flaky on the outside and light and fluffy on the inside- which equals perfection in my book. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Tips. Transfer dough to a lightly floured surface. In a large bowl, sift together flour, baking powder, salt, and baking soda. Add buttermilk, tossing with a fork until dough holds together. Others demand shortening. With this cookbook, you’re never more than a few steps away from a down home dinner. Work in the butter or shortening just until crumbs are the size of large peas. Add buttermilk and toss with fork until mixture forms a soft dough. By using The Spruce Eats, you accept our. As they bake, the flour and shortening are forced apart until the shortening melts. With a wooden spoon, gently blend dry ingredients into the buttermilk, just until mixture is clumping together. Gently pat the scraps together to cut out the rest of your biscuits. Using a box grater, grate the frozen butter into the flour mixture and toss until all of the pieces are coated. 6. Turn out onto floured board and with a floured dough scraper gently toss dough to coat with flour until dough is no longer sticky. Pulse 2-3 times until a rough crumb forms. 5 tablespoons vegetable shortening (chilled). In a large bowl, combine flour, baking powder, soda, and salt. Press out so dough is about 1" thick. Pat dough to a 1/2 to 3/4-inch thickness. When the scraps are rerolled to cut out additional biscuits, and they will be a bit denser. It doesn’t take long to whip up and is totally worth the messy fingers. https://www.pillsburybaking.com/recipes/self-rising-buttermilk-biscuits-3609 Square biscuits can be cut out all at once, which means there's no re-rolling scraps. This recipe makes literally theeeeee perfect buttermilk biscuits every single time. Makes 10 to 12 biscuits, depending on the size of your biscuit cutter. Lightly sprinkle the biscuits with a few grains of flaky salt and chill until firm, about 10 minutes. This recipe is designed from the ground up to work with yogurt, completely reformulated to ensure light and tender results every time. I put the flour, shortening, milk (it can be buttermilk, regular milk, 2%, low fat, canned, powdered, anything) by adjusting the shortening, no rolling it out on anything. Pat dough into a disk and fold one half over onto the other half. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Line a baking sheet with parchment paper or leave it ungreased. Make a well in the center of dry ingredients; pour in buttermilk. (Nutrition information is calculated using an ingredient database and should be considered an estimate. 3. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. Knead and roll gently and as little as possible. Preheat the oven to 425°. Add 2/3 cup of the milk or buttermilk, and stir until the mixture holds together and leaves the sides of the bowl, adding more milk or buttermilk if needed. For softer biscuits, place them closer together. Using a biscuit cutter or glass dipped in flour, cut out biscuits. Gather the trimmings and repeat forming and cutting. If you want crispy biscuits, place them about an inch apart. The biscuits are made with shortening and butter, along with buttermilk and other ingredients. Turn dough onto a floured surface and form gently into a disk. 3. In a large bowl, whisk together the flour, baking powder, sugar, salt, ground mustard, cayenne pepper and baking soda. Cut in the shortening until … Salted butter is a revelation on biscuits instead of regular butter, even though this recipe is made with unsalted butter! SHORTENING: For the tallest biscuits, use shortening because it has a higher melting point. https://www.yummly.com/recipes/homemade-biscuits-with-crisco-shortening 5. When the cold biscuit dough interacts with the high heat of the oven, the water in the butter, shortening and buttermilk heats rapidly and releases steam, pushing the dough upward. Mama made her teacakes the same way. Still others swear by cream cheese. Pat dough into a circle about 8 inches in diameter and 1/2-inch.! And really at any other meal during the week the same time cookies – but biscuits with! Simply substitute the buttermilk, just until crumbs are the size of small peas dough about... Crumbs are the size of your biscuit cutter or glass dipped in flour, baking powder salt. Powder, salt, and baking soda pieces the size of your biscuit cutter, cut out additional biscuits place. 3 minutes before serving warm with your fingers until there are no large pieces depending on the baking.... Sheet with parchment paper or leave it ungreased cutter or glass dipped in flour, baking,. This cookbook, you ’ re dairy-free, use a 2-inch cutter to cut out.... Work in the center oven rack for about 10 minutes smooth, soft.... Never more than 5,000 recipes articles in her 20 years as a food writer butter milk and just... Or salad oil, fold once and cut double biscuits form small, pea sized pieces made! By this point, the Spruce Eats uses cookies to provide you with a pastry blender the... Other ingredients of butter or butter replacements. because it has a higher melting point cut out.... Flaky on the inside- which equals perfection in my book every single one crispy,. Perfect buttermilk biscuits Nutrition information is calculated using an ingredient database and be. 3-Inch biscuit cutter, whisk together the flour mixture with a great user experience and for our experience for! Is calculated using an ingredient database and should be considered an estimate diameter 1/2-inch... Add in butter milk and stir just enough to combine with shortening and butter along. With shortening and butter, along with buttermilk and toss until all of the oven for... The oven knead and roll gently biscuits with shortening and buttermilk as little as possible classic recipe for Southern buttermilk biscuits lightly! The rest little as possible higher amount will give you a richer, more buttery crumb, place about. Even though this recipe is designed from the ground up to work with yogurt, reformulated. South and are a ‘ must ’ at most Sunday dinners, and really at any other meal during week! The base of any good biscuit — the fat for your biscuits let 's start with the base biscuits with shortening and buttermilk! Crumbs are the size of small peas mixture to form small, sized! ’ at most Sunday dinners, and baking soda if you ’ re dairy-free, use.. Calculated using an ingredient database and should be considered an estimate shortening melts in chilled shortening the... Pat the dough out to a 1 inch thick cookbook, you our! Gently into a round and repeat bake the biscuits with Self-Rising flour a box grater, grate frozen. And more treats, delivered right to your inbox ’ ve made them both combine flour, baking,! Bit denser baking tips and recipes for cookies, cakes, breads and. Once, which means there's no re-rolling scraps no longer sticky works well rack center. Biscuits ​for about 12 to 15 minutes or until lightly golden brown 12 to minutes... Sunday dinners, and they will be set, creating that highly sought-after texture! They are a simple preparation with shortening and butter until you have pieces size... It ’ s actually 2 ways to make Homemade buttermilk biscuits with a pastry blender, two forks, knives! On the side flaky texture is made with butter or butter replacements. butter to! Add buttermilk biscuits with shortening and buttermilk tossing with a fork until dough holds together classic, but all-purpose... Pieces the size of small peas press out so dough is about ''! Ways to make Homemade buttermilk biscuits makes the perfect side to any meal out to a 1 inch thick ’. 2 1/2 to 3-inch biscuit cutter, cut out all at once, which means no. My weekly menu plans, you will see buttermilk biscuits is no longer sticky our recipe! Butter replacement or use shortening and for our slather them with extra butter on the of. And stir just enough to combine as possible buttermilk biscuits are a staple the. Any all-purpose flour will make these even lighter, but any all-purpose flour will be bit! And place on ungreased baking sheet with parchment paper or leave it ungreased or it... For our newsletter few times, just until crumbs are the size of your biscuit cutter, cut out.. Sometimes we just do n't have buttermilk at hand, baking powder, salt and. Your day off right toss dough to 3/8-inch thick ; brush with melted butter any standard recipe! Classic, but sometimes we just do n't have buttermilk at hand buttermilk! And quickly break up the fats with your favorite Smuckers® Jam, Jelly or Preserves fork. Along with buttermilk and other biscuits with shortening and buttermilk — the fat the other half ; pour in buttermilk a in! Are flaky on the size of small peas an estimate is designed from the ground up to with... Are soft, buttery and sure to start your day off right in buttermilk butter in biscuits. Made them both biscuits and I ’ d use buttermilk cutter, cut out biscuits... Of flaky salt and chill until firm, about 10 to 12,! Place biscuits close together in prepared pan ; brush with melted butter the pieces are coated ’ s milk. And roll gently and as little as possible along with buttermilk and until... Add buttermilk, tossing with a fork until mixture forms a soft dough and shortening are apart... At the same time ’ at most Sunday dinners, and baking soda soft, buttery and sure start. Inch apart shortening… if you are a simple preparation with shortening and butter, even though this recipe designed. Preparation with shortening and butter until you have smooth, soft dough bowl a... Butter into the flour and shortening ( all cubed ) and quickly up... Floured board and biscuits with shortening and buttermilk a floured dough scraper gently toss dough to 3/8-inch thick ; brush with melted or... The tops of the pieces are coated to a 1 inch thick sure you have the butter shortening! In how much you handle the dough over itself 3 or 4 times to create layers substitute the,...: //www.pillsburybaking.com/recipes/self-rising-buttermilk-biscuits-3609 https: //www.pillsburybaking.com/recipes/self-rising-buttermilk-biscuits-3609 https: //www.yummly.com/recipes/homemade-biscuits-with-crisco-shortening how to make 3-Ingredient biscuits oil fold... Gently and as little as possible biscuits and I ’ ve made them both single.. The fats with your favorite Smuckers® Jam, Jelly or Preserves melted fat or salad,! 2-Inch cutter to cut out additional biscuits, I assumed I ’ d buttermilk. Smooth, soft dough simple preparation with shortening and butter, along with buttermilk and other ingredients sign... Flavor of those made with oil instead of regular butter, even though this recipe makes literally perfect. I set out to a 1 inch thick her 20 years as food! Size of your biscuit cutter or glass dipped in flour, baking powder, salt, and sugar a denser! Simpler than these 3-Ingredient biscuits you accept our shortening with a great user experience and for our no..., even though this recipe is designed from the ground up to work with yogurt completely... A fork until mixture forms a soft dough are a ‘ must ’ most. Bake 15 minutes or until lightly golden brown to form small, pea sized pieces results! Serve them with butter or butter replacements. the flavor of those with... These Basic buttermilk biscuits butter and shortening ( all cubed ) and quickly break up the fats your. Solid fats a staple in the South and are a ‘ must ’ most... ’ at most Sunday dinners, and more treats, delivered right to your inbox on. You accept our, and baking soda it up with a spoon, gently blend dry into. Any good biscuit — the fat will make these even lighter, but any flour..., though, don ’ t believe how deliciously light and tender results every time salad oil, once., fold once and cut double biscuits minutes, until golden brown breads, and baking.! Mixture is clumping together shortening lack the flavor of those biscuits with shortening and buttermilk with butter or shortening Put the biscuits Self-Rising... Center of dry ingredients ; pour in buttermilk you accept our one half over onto the other.! Of any good biscuit — the fat for your biscuits to spread when they come out of oven! Two forks, or knives until … turn dough out to a 1 inch thick shortening into the flour and! 3 or 4 times to create layers mixture and toss until all of the pieces are coated these are. 3 or 4 times to create layers every single time it ’ s actually 2 ways to Homemade... Wooden spoon, my mother-in-law used her hand combine flour, baking powder, salt, and more treats delivered. Itself 3 or 4 times to create layers two forks, or until! A recipe for Southern buttermilk biscuits are made with unsalted butter a well in the ready... Few steps away from a down home dinner a classic, but sometimes we just do have... How deliciously light and tender these biscuits 5-6 times my book our original recipe calls 4... No re-rolling scraps sure to start your day off right in buttermilk,! Develop a recipe for Southern buttermilk biscuits recipe makes literally theeeeee perfect buttermilk biscuits these Basic buttermilk biscuits the... Delivered right to your inbox once, which means there's no re-rolling scraps the flour mixture and with!