Grandma’S Buttermilk Biscuits – a delicious recipe with All-purpose, Sugar, Baking Powder, Salt, Baking Soda, Shortening Or Lard. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift dry ingredients into a bowl. Cut in shortening with a pastry blender, and add the buttermilk (blending quickly, just until dry ingredients are moistened). Dough will be sticky.
2
Turn dough onto a floured surface. Flour hands and knead the dough 3 or 4 times. It's important to not overhandle dough as this will cause your biscuits to be tougher.
3
Roll or pat dough into a 3/4-inch thickness and cut with a biscuit cutter. Repeat until all the dough is used. For soft-sided biscuits, place close together in a lightly greased baking pan. I use vegetable spray. For biscuits that are crusty all around, place about an inch apart in a lightly greased baking pan.
4
Bake at 425 degrees for 15-18 minutes, or until golden brown. Makes about eight 3-inch or a dozen 2-inch biscuits.
5
Note: if you want your biscuits to rise higher and brown more evenly, you can bake them on a baking sheet instead of a pan with sides.
537
kcal
Calories
35
g
Fat
50
g
Carbs
6
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 7 ingredients. The key ingredients include: 2 cups All-purpose Flour, 2 teaspoons Sugar, 1 Tablespoon Baking Powder, 1 teaspoon Salt, and more.
Yes, Grandma’S 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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