Oh My Buttermilk Biscuits – a delicious recipe with all-purpose, baking powder, baking soda, salt, vegetable shortening, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 450 degrees.
2
In a large bowl, sift together flour, baking powder, baking soda, and salt. With a pastry blender or two knives, cut in vegetable shortening or butter until particles are the size of small peas. Make a well in the center of the ingredients. Add milk, all at once, into the well; stir just until dough sticks together and is free from sides bowl.
3
On a lightly flour surface, knead dough gently about 10 to 15 times (do not over knead or the biscuits will be tough).
4
Gently roll or pat dough to 1-inch thickness. Cut with a floured 2- or 3-inch biscuit cutter or a drinking glass that has been dipped in flour. Place onto an ungreased baking sheet, close together for soft-sided biscuits or 1-inch apart for crisp-sided ones. Prick biscuits with a fork.
5
Bake 5 minutes; reduce oven to 400 degrees F. and bake another 8 to 10 minutes or until golden brown. Remove from oven and serve warm.
6
Notes: If you need to hold the uncooked biscuits, the cut dough rounds can be refrigerated for up to 1 hour. The vegetable shortening or butter MUST be very cold! If you find yourself short of buttermilk for your recipe, you can make your own by adding 2 tablespoons of vinegar to 2 cups of whole milk.
1659
kcal
Calories
139
g
Fat
94
g
Carbs
14
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 6 ingredients. The key ingredients include: 4 cups all-purpose flour (I used bread flour and oh my!), 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, and more.
Yes, Oh My 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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