Buttermilk Biscuits

Printer-friendly versionPrinter-friendly versionSend by emailSend by email
  • 1 cup flour per serving + more
  • 1/2 tablespoon baking powder per serving
  • 1/3 teaspoon salt per serving
  • 2 tablespoons butter per serving, chilled or frozen
  • 2 tablespoons shortening per serving
  • 3/8 cup buttermilk per serving

Preheat the oven to 450 degrees Fahrenheit. If your oven runs hot, turn the temperature down so that the oven will not be hotter than 450 degrees.

Sift the flour.

Mix flour, baking powder, and salt.

Using a grater, grate the butter into the flour mixture. Then add the shortening. Using a fork, mix the fat in. Think pie dough -- you do not need this to be perfectly smooth; the imperfections help keep it flaky.

Add the buttermilk and stir with a fork.

Turn the dough out on a floured surface. Roll to about 1/4" thick. Fold over and roll again to about 1/3" thick. Fold over and roll again to about 1/2" thick.

Prepare a baking sheet, un-greased, with a sheet of parchment paper.

Using a biscuit cutter (we use a glass), make the biscuits and transfer them to the sheet. Gather up unused dough and make more biscuits, until done.

Bake until done. About 9-12 minutes.

Serve immediately.

Preparation time: 30 minutes