Old-Fashioned Buttermilk Biscuits
There’s something special about a batch of homemade buttermilk biscuits fresh from the oven. With their golden tops, tender centers, and classic buttery flavor, they make just about any meal better. Whether you're serving them with breakfast, a bowl of soup, or a holiday dinner, this simple recipe is one you'll come back to again and again.
Servings 12
Ingredients
- 2 Cups Flour Sifted
- ½ teaspoon Baking Soda
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- ¼ Cup Shortening Cold
- 1 Cup Buttermilk Cold
Instructions
- Preheat oven to 450°F and spray cookie sheet with nonstick cooking spray.
- Sift flour, baking soda, baking powder, and salt together.
- Cut in shortening using 2 knives or a pastry blender.
- Add cold buttermilk and stir quickly.
- Place dough on lightly floured board and knead for a few seconds.
- Use hands to flatten dough to ½ inch thickness and cut with biscuit cutter.
- Place on cookie sheet at least 1 inch apart.
- Bake at 450° for 10-12 minutes or until golden brown.
Notes
Helpful Tips
- I didn't want to buy a whole carton of buttermilk, so I bought the powdered kind, which lasts about a year in the fridge once opened.
- Instead of using a biscuit cutter, I used the top of a small glass jar to cut the dough. This dough was a bit sticky, so I will probably use a biscuit cutter next time.
- Instead of a flour sifter, I used a whisk, which is what I do most of the time. I don't use my flour sifter too often unless I am trying to be really authentic and old-school like my grandma.
- Keep everything cold. Cold shortening and cold buttermilk are the keys to flaky, tender biscuits. Warm ingredients can lead to denser biscuits.
- Don't overmix the dough. Stir just until the ingredients come together. Overmixing develops the gluten and can make biscuits tough.