Buttermilk Biscuits – a delicious recipe with flour, Shortening, Buttermilk, Butter, cutter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 500F.
2
Using your fingers, work the shortening in with the flour in a large bowl until the flour appears crumbly, about the size of little peas.
3
Stir in the buttermilk with a wooden spoon.
4
Start with 3/4 cup and add a little more if need be.
5
Lightly dust your countertop with flour.
6
Pat the dough down into a neat rectangle.
7
Using a pizza cutter, slice the biscuits into 8 or 10 squares.
8
Place the biscuits into a greased cast iron pan or if you don't have one, a round cake pan or casserole dish will do, with the sides of the biscuits just touching.
9
Melt 3 tablespoons of butter and pour that on top of the biscuits.
10
Bake for about 12 minutes, or until lightly browned.
11
Melt a couple more tablespoons of butter and brush that on top of the freshly baked biscuits.
12
Enjoy!
727
kcal
Calories
58
g
Fat
46
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 cup Self rising flour, 1 cup Shortening (I use Crisco), 1 cup Buttermilk, 1/2 stick Butter, and more.
Yes, Buttermilk Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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