Grandpa Harry's Note:
What makes these biscuits special? I use a soft winter wheat flour, or cake-four, such as Swan's Down or White Lily, to keep the biscuits soft and moist. If you aren't using butter in your biscuit recipes, they won't be as flaky on the outside as they can be. This recipe gives you the benefits of both shortening and flour--as well as the wonderful flavor of buttermilk! Enjoy.
My Private Note
Units: US | Metric
- 1Preheat oven to 350°F (175°C).
- 2Combine the cake flour, baking powder, baking soda, sugar, and salt in the bowl of a food processor outfitted with a plastic blade.
- 3Pulse until well-blended.
- 4Add the butter and shortening and pulse until mixture resembles coarse meal, about 5 seconds.
- 5Transfer mixture to a bowl and add the buttermilk.
- 6Stir with a fork until it forms a dough.
- 7Drop spoonfuls of the mixture onto a greased baking sheet, 1-inch apart from each other.
- 8The dough may also be spooned on top of savory fillings to form a crust.
- 9Bake until slightly golden, about 20-25 minutes.
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Nutritional Facts for Grandpa's Special Buttermilk Biscuits
Serving Size: 1 (76 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 334.1
- Calories from Fat 160
- Total Fat 17.8 g
- Saturated Fat 7.4 g
- Cholesterol 21.7 mg
- Sodium 405.9 mg
- Total Carbohydrate 38.3 g
- Dietary Fiber 0.7 g
- Sugars 2.5 g
- Protein 4.9 g