Mama's Started in Texas Buttermilk Biscuits

Total Time
Prep 10 mins
Cook 12 mins

I have been making these biscuits for years and love the almost creamy texture. They always remind me of the time when I was quite young and was cramped on time. I grabbed some bisquick and snuck some of those onto the table. My in laws being ever so gracious declared them the best they ever ate (thinking I needed encouragement!)


  1. Heat oven to 450°.
  2. Mix the dry ingredients in medium size bowl. Cut in the shortning until it looks like little peas.
  3. Stir in the buttermilk and plop it onto a floured surface. Work in just enough flour to pat the dough into a circle about 1/2 inch thick.
  4. Take a drinking glass about 3-inches across and cut out your biscuits. Leftover dough is easy to roll back out to sqeeze out a couple more!
  5. Place on cookie sheet about 1-inch apart and bake for 10-12 minutes until the crust is just brown (Don't overcook!).
  6. *Note: If a baking recipe calls for butermilk I always use real buttermilk- it certainly does affect the texture. In a pich, use buttermilk powder or even milk.
  7. Serve warm- we don't even bother with butter but it is your choice. Makes great leftovers if heated in the microwave for 10-15 seconds and topped with jam.


Most Helpful

This recipe was made on 7/12/09 to go with mine and my SO's dinner.I followed the recipe as it was written, ( double sifted the dry ingredients, I always do that )After adding the buttermilk, it turned into a soupy mixture. :( .To get it firm enough to work with I had to add almost 1 1/2 cups of self-rising flour.I will have to admit that the baking time and temp. were right on the money.And the taste was pretty good. Thanks for posting and " Keep Smiling :) "

Chef shapeweaver � July 14, 2009

OMG Grace, these deserve every 5 star it's recieved and more. I've always used the bisquick version before and thought they were great. Now I know the differance and these are every bit as easy. I was making breakfast, was out of bisquick and found this recipe. How lucky was that; I'll never have to buy that stuff again. These go together just as fast and easy and the taste is so light you can really taste the differance. I followed the recipe exactly only made bigger biscuits as we like them TEXAS sized in this house. Didn't have real buttermilk so I warmed plain milk and then mixed 2 tablespoons of buttermilk powder in it and that seemed to work well. Served with cheese scrambled eggs, sausage and fresh hot coffee, YUMMY; you sure know your biscuits. Now if I can only get up enough courage to try the FONDANT!!! Thanks for a true winner that will be my only biscuit from now on.

Bonnie G #2 July 09, 2009

I've been making biscuits and gravy for years. This is an oustanding recipe. A keep for sure.

Chef Breeze April 04, 2009

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