Fluffy Buttermilk Biscuits – a delicious recipe with soft wheat flour, baking powder, sugar, shortening, butter, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine first 3 ingredients until well blended. Cut in shortening and chilled butter with a pastry blender or a fork until crumbly. Add buttermilk, stirring just until dry ingredients are moistened.
2
Turn dough out onto a well-floured surface; sprinkle with 1/2 cup self-rising flour. Knead 20 to 25 times, adding up to 1/2 cup additional flour until dough is smooth and springy to touch.
3
Pat dough into a 3/4-inch-thick circle (about 8 1/2 inches round). Cut dough with a well-floured 2-inch round cutter, making 12 biscuits. Place on ungreased baking sheets. Knead remaining dough together 3 or 4 times; repeat procedure, making 6 more biscuits. Lightly brush tops with melted butter.
4
Bake at 500u00b0 for 9 to 11 minutes or until golden.
5
Note: For testing purposes only, we used White Lily Self-Rising Soft Wheat Flour.
6
Rosemary Biscuits: Stir 2 to 3 tsp. chopped fresh rosemary into dry ingredients. Proceed as directed.
7
Parmesan-Pepper Biscuits: Stir 1/2 cup (2 oz.) grated Parmesan cheese and 2 tsp. coarsely ground pepper into dry ingredients. (Less flour will be required while kneading.) Proceed as directed.
1178
kcal
Calories
84
g
Fat
94
g
Carbs
13
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 8 ingredients. The key ingredients include: 3 1/2 cups self-rising soft wheat flour, 2 1/4 teaspoons baking powder, 2 1/4 teaspoons sugar, 1/4 cup shortening, and more.
Yes, Fluffy 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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