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.

Step 1: 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.
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?
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?<br><br>i might try it next weekend, if so i'll let you know how it goes
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.
These look good but being a veteran cathead biscuit maker I know...in 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
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they look incredible!<br>you can make this simple recipe even easier by using a food processor
Great recipe! I'm going to try these soon :)<br><br>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.
Thanks for the comment and the butter substitute! I now need to try it with butter (always done it just with shortening before)!
Lovely! I've been wanting to do a biscuit I'ble for a while now, but haven't had a chance to. Well done!
Thank you!
I have made biscuits, but not exactly the same formula. I will have to try out yours.
My mom makes those at work where she cooks, and then brings me home some on her lunch break! Same exact recipe too, or pretty damn close! I like it when she &quot;accidently&quot; puts a little extra sugar in, just a hint if sweetness and when they're really soft and still warm out of the oven... Orgasm in the mouth.

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