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    You are in: Home / Recipes / Best-Ever Buttermilk Biscuits Recipe
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    Best-Ever Buttermilk Biscuits

    1/1 Photo of Best-Ever Buttermilk Biscuits

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    0 mins

    10 mins

    Nikki Kate's Note:

    Nice, big, soft and tender biscuits. Can be used for biscuits and gravy, Chicken and biscuit or just jelly or butter.

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    Units: US | Metric


    1. 1
      In a medium mixing bowl combine flour, baking powder, sugar, cream of tartar, salt and baking soda.
    2. 2
      Using pastry blender, cut in shortening until mixture resembles coarse crumbs.
    3. 3
      Making a well in the center of dry mixture. Add buttermilk all at once to dry mixture.
    4. 4
      Using a fork, stir just until moistened.
    5. 5
      Turn dough out onto lightly floured surface. Quickly knead dough by folding and gently pressing 10 to 12 strokes or until dough is nearly smooth.
    6. 6
      Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 2 1/2-inch biscuit cutter, dipping the cutter into flour between cuts.
    7. 7
      Place biscuits 1 inch apart on an ungreased baking sheet.
    8. 8
      Bake 450°F oven for 10 to 12 minutes or until golden.

    Ratings & Reviews:

    • on February 14, 2007


      Made this morning for dh valentine breakfast. I grabbed a couple on my way out. Very good. I'm always trying out new biscuit recipes. This one fits the bill. Thanks!

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    • on October 23, 2011


      I read all the reviews and followed a couple of other reviewers advice. I didn't add the sugar, upped the salt to 1/2 tsp, lowered the shortening to 1/4 cup and added 3 tbsp unsalted butter, and cut the fat in with the food processor. BUT it didn't rise as much as i would have liked and lacked a bit of flavor. I think next time i'll just do all butter. But overall the texture was great, light and flaky.

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    • on October 10, 2011


      Finally, I have found the perfect recipe for buttermilk biscuits! I have tried so many recipe's over the years I have lost count, and I never found one that fit the bill for both my husband's tastes and mine. This one FINALLY ended my search. The first time I made these I was trying super hard not to make them to tough, so I did not knead the dough any after I mixed it, just patted out and cut. As a result my biscuits were a little crumbly, which my husband did not like. I loved the flavor of these biscuits so much though that I had to try again. Next time I kneaded 5-6 times before patting out and instead of 1/2 cup shortening I used 1/4 cup shortening and 3 Tbsp. butter. They came out perfect, and have every time since. I have made them about a dozen times. I have also made double batches and frozen the extra biscuits. When I cook them from frozen I just bake at 375 until golden brown and they come out perfect every time. Thank you so much for the recipe!

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    Read All Reviews (9)


    Nutritional Facts for Best-Ever Buttermilk Biscuits

    Serving Size: 1 (22 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 80.2
    Calories from Fat 39
    Total Fat 4.4 g
    Saturated Fat 1.1 g
    Cholesterol 0.2 mg
    Sodium 90.1 mg
    Total Carbohydrate 8.8 g
    Dietary Fiber 0.2 g
    Sugars 0.7 g
    Protein 1.3 g

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