Thick Buttermilk Biscuits

Recipe by MA HIKER
READY IN: 15mins




  • Preheat oven to 450 degrees F.
  • Place the flour in a medium-sized bowl. Cut the vegetable shortening (or butter) into 1/2 inch cubes and toss the pieces with the flour.
  • Cut in the shortening (or butter) until it's the size of small peas (I use a pastry cutter).
  • Add 3/4 cup of the buttermilk and toss with a fork until the liquid is absorbed. Add the remaining 1/4 cup and toss well.
  • Place the dough on a floured work surface. Mold it with your hands so it holds together. Flatten and fold over twice. Repeat 3 or 4 times.
  • Pat the dough into a 1-inch thick circle, rectangle or square. Cut 1 1/2 inch to 3 inch round or square biscuits.
  • Place them onto an ungreased baking sheet, and brush the tops with melted butter or buttermilk if desired to make a shiny crust.
  • Bake the biscuits for 12 to 14 minutes, until they're golden brown.
  • Remove from the oven and serve warm.
  • Biscuit dough may be made the day before, refrigerated in an airtight container and then shaped and baked just prior to serving.
  • Yum!