46 Reviews

Had to use up some buttermilk so decided on these biscuits, soo happy I did, they were wonderful fluffy light as a feather biscuits!! Didn't have to add more flour, 1 cup buttermilk was exactly right. I only got 10 biscuits because I wanted big ones and used a very large floured glass. They were perfect under a stew and just buttered!! Thanks for sharing Sue.

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Derf October 18, 2004

This is an easy favorite!! I doubled the recipe to feed my family of 6 and it still turned out perfectly!!! We served under our favorite homemade pepper milk gravy and it was all soooooo good!!! Thanks for sharing!

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ginangino69 November 01, 2010

This was excellent. Easy to make and no additional flour was needed as suggested. The flavor was great and they were real light and flaky as biscuits should be. Great with biscuits and gravy.

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Mert in Michigan June 29, 2003

Tried this recipe for biscuits and milk gravy. They came out great! I had to substitute butter for the shortening and it tasted great. Thanks for sharing.

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uneeqangel April 01, 2016

For some reason, homemade biscuits have been the one thing I CAN NOT make. My drop biscuits turn out fine, but cut biscuits are another story. I've handled the dough as little as I can, use only Lily White flour and make sure the butter is cold. Still no luck, until this. For the first time I have made biscuits that are actually edible! In fact, my family not only ate them, they liked them! The only notable difference between this recipe and the others that I have tried, is that this recipe uses shortening instead of butter. Thanks for breaking my biscuit baking loosing streak!

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whtbxrmom January 30, 2016

These are delicious, I've made these with buttermilk & shortening, also another batch with fat free milk, and low cal butter, and they are delicious either way

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fivepenninos January 01, 2016

Made these tonight to go with Queen Victoria's Brown Soup (really a lamb & beef stew) and they were great! They rose up high and flaky. I patted them out about 3/4" thick, and 6" X 9", and used my pizza cutter to cut the rectangle into 12 biscuits. This way I don't have to handle them excessively, and they stay so tender! I added about 1/4 tsp. cream of tartar, because my favorite Better Homes & Gardens biscuit recipe calls for it; I'm not sure what it does.

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cathyfood December 11, 2015

Made these for breakfast for DH and my visiting man-cubs. What a hit, rather they ate them with butter or the bacon gravy DH made -- they are light, fluffy and rise high. So easy I didn't need to add any extra flour or water - it was just enough. A very nice biscuit recipe

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Bonnie G #2 September 14, 2015

I could not get my biscuits to rise.

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ggtreadway May 16, 2013

This is hands down the best buttermilk biscuit recipe on this site so far. The dough was extremely easy to work with and the biscuits baked up lite, fluffy and tasted great. I mixed the the dry ingredients, plus the shortening in my food processor (couple of pulses) to make it easier to blend in the shortening. I also lightly brushed the tops with a bit of extra buttermilk before baking. Thanks for sharing the great recipe.

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armymomx2 May 01, 2013
Buttermilk Biscuits