1/3 Photos of Favorite Homemade Buttermilk Biscuits
Marsha D.'s Note:
My great aunt taught me how to make the best homemade buttermilk biscuits. I would stand and watch her make them everyday when I was a little girl. She made a batch everyday and I would have at least two with my dinner. There's nothing better than having a good tomato biscuit later or even as a snack. She had a special way of making them and everyone always looked forward to her biscuits.
My Private Note
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Units: US | Metric
- 1Measure out buttermilk in measuring cup and let sit for 5-10 minutes, add a pinch of baking powder and stir well.
- 2Preheat oven to 450°F.
- 3Measure out flour with 1/4 tsp of baking powder and sift with a sifter into a bowl.
- 4Add Crisco shortening and cut into flour well.
- 5Make a well in middle of flour mixture and pour buttermilk in slowly.
- 6Flour your hand, mix together flour mixture and buttermilk well, forming a ball and turn out onto a floured surface.
- 7Clean hands (scraping off all dough).
- 8Roll with a floured rolling pin or you can use your hands to flatten out, to about 1/2 to 1-inch thick.
- 9Cut with a large floured biscuit (round) cutter or use the rim of a floured round drinking glass.
- 10Place on a greased baking sheet and bake 12 to 15 minutes or until tops are lightly brown.
- 11NOTE: You can use a small biscuit cutter depending on how many biscuits you want to make.
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Nutritional Facts for Favorite Homemade Buttermilk Biscuits
Serving Size: 1 (629 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 244.8
- Calories from Fat 84
- Total Fat 9.4 g
- Saturated Fat 2.5 g
- Cholesterol 2.1 mg
- Sodium 603.3 mg
- Total Carbohydrate 33.5 g
- Dietary Fiber 1.1 g
- Sugars 2.7 g
- Protein 5.9 g