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    You are in: Home / Recipes / Buttermilk Biscuits Recipe
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    Buttermilk Biscuits

    Buttermilk Biscuits. Photo by Jencathen

    1/1 Photo of Buttermilk Biscuits

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    Jencathen's Note:

    Homemade biscuits should be light and fluffy if done correctly. I'm giving measurements in this recipe, but most of it is by feel and look. I'll try to describe it the best that I can so it can be replicated.

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    My Private Note

    Ingredients:

    Yield:

    Biscuits

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425 degrees F.
    2. 2
      Use a large bowl. Sift your flour. Make sure that you measure accurately.
    3. 3
      Cut your Crisco or cold butter into the flour using pastry cutter or fork. Very Important: Do NOT add all Crisco or butter at once. Spoon it in until the consistency of the flour looks like coarse meal or small peas size crumbs. You might need more or less.
    4. 4
      Stir in your buttermilk. Again NOT all at once. You pour until you get a very sticky dough. My Maw Maw always did her mixing by hand and my Mom used a spoon.
    5. 5
      On a large surface spread some bench flour and flour your rolling pin. Turn your dough out on the working surface and sprinkle a small amount of flour on top. You will only kneed lightly until dough is smooth. Only knead a few times. Remember the more you work the dough the tougher and denser the biscuit will become.
    6. 6
      Roll dough out until 1/2 to 3/4 inch thick.
    7. 7
      Use biscuit cutter or wide glass to cut out biscuits. Make sure dip edge of glass into flour each time so that the dough doesn't stick to cutter. Do not twist the cutter either. Press straight down.
    8. 8
      Place on a greased cookie sheet. It is okay for them to touch.
    9. 9
      Bake for about 10-12 minutes.
    10. 10
      Note: My Maw Maw and Mom did not chill their ingredients, but I've heard that the colder the ingredients you work with the fluffier the biscuit. Some chill the flour also. I felt that it would be biscuit blasphemy if I altered this handed down recipe.
    11. 11
      If you do not have buttermilk you can make some using milk and vinegar. Just search online for the amounts.

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    Nutritional Facts for Buttermilk Biscuits

    Serving Size: 1 (1073 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 372.9
     
    Calories from Fat 191
    51%
    Total Fat 21.3 g
    32%
    Saturated Fat 6.5 g
    32%
    Cholesterol 1.4 mg
    0%
    Sodium 673.5 mg
    28%
    Total Carbohydrate 38.8 g
    12%
    Dietary Fiber 1.3 g
    5%
    Sugars 1.8 g
    7%
    Protein 6.1 g
    12%

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