Homemade Buttermilk Biscuits

Picture of Homemade Buttermilk Biscuits
This is a very easy recipe for rich buttermilk biscuits. They have a good old-fashioned flavor that will bring back memories of your mom's kitchen. They are fast and effortless to make.
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Step 1: What do you need?

Picture of What do you need?
The ingredients for this are:

2 cups of all-purpose flour
1 teaspoon salt
1/2 teaspoons baking soda
2 1/2 teaspoon baking powder
1/2 cup shortening
3/4 cup buttermilk

With the buttermilk, you can easily make your own for a fairly cheap price. Just follow SFHandyman's Instructable on how to make butter. It turns out a good quality buttermilk. I found that a pint of heavy cream yielded exactly 3/4 cup buttermilk, but it could be different in your case, so be sure to measure it if you make your own.

And thanks to InvaderDig for providing a subtitute for the shortening, if you'd rather use real butter. Subtitute 1/2 cup + 1 tablespoon butter in place of the shortening.

Step 2: Mix it up!

Picture of Mix it up!
This is the easiest part of it all. First, just stir all of the dry ingredients together. Then you cut in the shortening until the mixture resembles coarse crumbs. The best way of doing this is with a pastry cutter, or if you dont have one, a whisk works just as good. Finally, stir in the buttermilk until the mixture is just moistened. All mixed, the dough will be very sticky and gooey. We'll take care of that in the next step.
timweaver174 years ago
i have a bread baking "bible" (book) and it instructs one to roll and fold the dough multiple times to give it more of a layered texture. have you ever tried that? thoughts?
TechNerd1012 (author)  timweaver174 years ago
No I have never thought of that. You can always try it! Might make it more of a flaky biscuit (ie can pull the different layers apart)
read somewhere else about not rolling it out and just flouring the outside of the sticky dough, apparently it helps trap the moisture inside? thoughts?

i might try it next weekend, if so i'll let you know how it goes
TechNerd1012 (author)  timweaver173 years ago
I dont know about it trapping moisture. However, it might turn out a bit differently if you just roughly press them into shape with your fingers than rolling them out.
jotts4 years ago
These look good but being a veteran cathead biscuit maker I order to make good biscuits they have to be touching on all sides, put into a pan that's just big enough to fit them all so they rise up not out and don't dry out
coppeis4 years ago
Dear TechNerd1012,

Hello I am on my schools newspaper("Middleview"). I was wondering if I could use your awesome Instrucable for my "DIY and how to" section of the paper please respond if you want me to put this article in my schools paper(you will get credit for the article on the paper). Also the article may or may not be shortened for the paper.


(P.S. I sent you a message with the same letter)
jehan601884 years ago
they look incredible!
you can make this simple recipe even easier by using a food processor
InvaderDig4 years ago
Great recipe! I'm going to try these soon :)

Shortening substitute: butter (1 cup shortening = 1 cup + 2 tablespoons butter; butter is better tasting than shortening, and contains no trans fats. Trans fats pose a higher risk of heart disease than saturated fats, which were once believed to be the worst kind of fats.
TechNerd1012 (author)  InvaderDig4 years ago
Thanks for the comment and the butter substitute! I now need to try it with butter (always done it just with shortening before)!
scoochmaroo4 years ago
Lovely! I've been wanting to do a biscuit I'ble for a while now, but haven't had a chance to. Well done!
TechNerd1012 (author)  scoochmaroo4 years ago
Thank you!
I have made biscuits, but not exactly the same formula. I will have to try out yours.