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    You are in: Home / Recipes / Mom's Buttermilk Biscuits Recipe
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    Mom's Buttermilk Biscuits

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    puppitypup's Note:

    We like these for breakfast and for dinner. Good for strawberry shortcake too!

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    Units: US | Metric


    1. 1
      Preheat oven to 450 degrees.
    2. 2
      For 9 thicker biscuits, grease a square 8" or 9" pan. For 12 biscuits, grease a 10x13 pan.
    3. 3
      Sift dry ingredients. Cut in shortening with pastry cutter or with a fork.
    4. 4
      When shortening is incorporated, add buttermilk and mix with a fork, being careful not to overmix.
    5. 5
      Sprinkle flour on dough board. Knead dough until smooth, no more than 8-10 times.
    6. 6
      For 12 biscuits, roll dough to about 5/8" thick. For 9 biscuits (8x8 pan) roll dough to about 1" thick.
    7. 7
      Place in pan and bake for about 15 minutes, or until done. You can brush with melted butter before cooking if you like.

    Ratings & Reviews:

    • on October 16, 2009


      These biscuits came out tall, light and fluffy. However, I think it needs like 1 tablespoon or so of sugar because the taste is missing something. The other thing is that the temperature is too high. I only baked mine for 12 minutes but they came out on the burnt side. The next time, I will bake them at 375. Thanks.

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    • on January 16, 2013


      First time I have had biscuits come out that I could eat and not have to give to the dogs! The recipe could not have been easier! I submitted a pic of my results and although they may not look beautiful they taste great!

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    • on May 07, 2009


      I was making breakfast for our dinner on 5/6/09, and wanted to make some biscuits. So, did a search, and decided to try this recipe. And I'm so very glad I did :).As with all biscuit recipes, I always double sift the dry ingredients. To me, it seems to make the biscuits rise much higher than if you just stirred the dry ingredients. After adding the shortening, I used my fingers to blend it into the flour ( That's the way I was taught to do it ).After adding the buttermilk and mixing in, I did have to add in a bit more flour to get everything into a soft ball. As I always do, the dough was patted out instead of rolled. I think it makes for a much softer finished product.For my oven, the baking time and temp. was " right on the money " . The taste was light, airy, and just melted in your mouth.And I have to tell you, " this biscuit recipe was " WAY BETTER " than my Mom's ". This " WILL " be made again. Thank you so much for posting and " Keep Smiling :) "

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    Read All Reviews (10)


    Nutritional Facts for Mom's Buttermilk Biscuits

    Serving Size: 1 (640 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 153.5
    Calories from Fat 55
    Total Fat 6.1 g
    Saturated Fat 1.5 g
    Cholesterol 0.8 mg
    Sodium 313.5 mg
    Total Carbohydrate 20.9 g
    Dietary Fiber 0.7 g
    Sugars 1.0 g
    Protein 3.3 g

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