This is a classic recipe, perfect for everyday biscuits. Turn dough onto a floured surface and form gently into a disk. 6. They can be made with butter or shortening… The biscuits are made with shortening and butter, along with buttermilk and other ingredients. Knead and roll gently and as little as possible. There’s actually 2 ways to make 3-Ingredient Biscuits and I’ve made them both. The higher amount will give you a richer, more buttery crumb. This is a classic recipe for Southern buttermilk biscuits. Get helpful baking tips and recipes for cookies, cakes, breads, and more treats, delivered right to your inbox. Add the shortening and use your fingertips to pinch it into the flour mixture to form small, pea sized pieces. It’s like milk goes with cookies – but biscuits go with everything. Transfer the biscuits to a large baking sheet and brush the tops with the melted butter. https://www.allrecipes.com/recipe/234033/sadies-buttermilk-biscuits Mama made her teacakes the same way. It doesn’t take long to whip up and is totally worth the messy fingers. The key is in how much you handle the dough. Turn dough onto a floured surface and form gently into a disk. In a large bowl, whisk together the flour, baking powder, sugar, salt, ground mustard, cayenne pepper and baking soda. In a large bowl, whisk together the flour, baking powder, salt, and sugar. They won't be quite as light as the rest. Buttermilk biscuits are a classic, but sometimes we just don't have buttermilk at hand. Add butter and shortening (all cubed) and quickly break up the fats with your fingers until there are no large pieces. This is a classic recipe for Southern buttermilk biscuits. Get it free when you sign up for our newsletter. Let stand 2 to 3 minutes before serving warm with your favorite Smuckers® Jam, Jelly or Preserves. 7. Using fork, cut in shortening until mixture resembles course meal with some tiny bits of shortening still visible. Your biscuit making brought back amazing memories of my mama and oldest sister (she was 22 years older than me) making biscuits with Mrs. Tucker’s lard and homemade buttermilk. https://www.tasteofhome.com/recipes/southern-buttermilk-biscuits Cut the chilled shortening into the flour mixture with a pastry blender until the mixture forms coarse crumbs. Biscuit making doesn’t get any simpler than these 3-Ingredient Biscuits. In a large bowl, sift together flour, baking powder, salt, and baking soda. Cut in shortening with a pastry blender, two forks, or knives until … SHORTENING: For the tallest biscuits, use shortening because it has a higher melting point. 5 tablespoons vegetable shortening (chilled). When I set out to develop a recipe for gluten-free biscuits, I assumed I’d use buttermilk. Slather them with butter and you won’t believe how deliciously light and tender these biscuits are. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. Place biscuits close together in prepared pan; brush with melted butter. Knead and roll gently and as little as possible. … Cut the chilled shortening into the flour mixture with a pastry blender until the mixture forms coarse crumbs. I put the flour, shortening, milk (it can be buttermilk, regular milk, 2%, low fat, canned, powdered, anything) by adjusting the shortening, no rolling it out on anything. Preheat oven to 425 F/220 C/Gas 7. Bake on the center oven rack for about 10 to 12 minutes, until the tops of the biscuits are lightly browned. Some biscuit recipes call for butter. Turn out dough until floured surface and fold 5-6 times. By using The Spruce Eats, you accept our. Gently pat the dough out to a 1 inch thick. Bake the biscuits ​for about 12 to 15 minutes, until golden brown. Add 2/3 cup of the milk or buttermilk, and stir until the mixture holds together and leaves the sides of the bowl, adding more milk or buttermilk if needed. My sister had 9 children and we all lived in the country so she bought flour in 25lb sacks and Mrs. Tucker’s in 5 gallon buckets. These buttermilk biscuits are a staple in the South and are a simple preparation with shortening and buttermilk. By this point, the biscuit will be set, creating that highly sought-after flaky texture. Some even claim a mix: I read one article that claimed that shortening led to better flakiness and butter led to better taste, so an even mix of both would lead to the ultimate biscuit. Pat dough to a 1/2 to 3/4-inch thickness. With this cookbook, you’re never more than a few steps away from a down home dinner. Feel free to use part butter in these biscuits. Serve with your favourite jam and enjoy! Add in butter milk and stir just enough to combine. Add flour to a large mixing bowl. Turn out onto floured board and with a floured dough scraper gently toss dough to coat with flour until dough is no longer sticky. Press out so dough is about 1" thick. Our original recipe calls for 4 to 6 tablespoons of butter or shortening. A vintage handwritten recipe for Buttermilk Biscuits; make these Buttermilk Biscuits with flour, baking powder, salt, baking soda, shortening, and buttermilk. In a large bowl, sift together flour, baking powder, salt, and baking soda. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. Make a well in the center of dry ingredients; pour in buttermilk. PLACE all ingredients into the bowl of a food processor except buttermilk. For softer biscuits, place them closer together. When the scraps are rerolled to cut out additional biscuits, and they will be a bit denser. Place the flour in a bowl. Use a round cutter to cut into rounds about 2 1/2" (for 8 biscuits) or 3" wide (for 6 biscuits). Using a 2 1/2 to 3-inch biscuit cutter, cut out and place on ungreased baking sheet. 3. If you are a regular viewer of my weekly menu plans, you will see buttermilk biscuits on every single one. Square biscuits can be cut out all at once, which means there's no re-rolling scraps. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Add buttermilk and toss with fork until mixture forms a soft dough. Choosing the fat for your biscuits Let's start with the base of any good biscuit — the fat. Step 5 BAKE 15 minutes or until lightly golden brown. PREHEAT oven to 400°F (200°C). Whatever you do, though, don’t forget to serve them with extra butter on the side. It’s classic. Knead lightly a few times, just until you have smooth, soft dough. Cut in the shortening until … If you want crispy biscuits, place them about an inch apart. This recipe is designed from the ground up to work with yogurt, completely reformulated to ensure light and tender results every time. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Lightly sprinkle the biscuits with a few grains of flaky salt and chill until firm, about 10 minutes. Gently fold the dough over itself 3 or 4 times to create layers. ), The Spruce Eats uses cookies to provide you with a great user experience. The key is in how much you handle the dough. Many people hope to simply substitute the buttermilk with another ingredient, but it never works well. 5. With a wooden spoon, gently blend dry ingredients into the buttermilk, just until mixture is clumping together. Heat oven to 450 F. Adjust the oven rack to center position. https://www.yummly.com/recipes/homemade-biscuits-with-shortening Pat the dough out into a circle about 8 inches in diameter and 1/2-inch thick. Roll biscuit dough to 3/8-inch thick; brush with melted fat or salad oil, fold once and cut double biscuits. If an … Add buttermilk, tossing with a fork until dough holds together. This recipe makes literally theeeeee perfect buttermilk biscuits every single time. Makes 10 to 12 biscuits, depending on the size of your biscuit cutter. Plain Yogurt. Buttermilk biscuits are as prevelent in the South as our accents. Line a baking tray with parchment paper. Preheat the oven to 425°. Using a biscuit cutter or glass dipped in flour, cut out biscuits. ), The Spruce Eats uses cookies to provide you with a great user experience and for our. Place the biscuits about 2 inches apart on the baking sheet. Make sure you have the butter ready to spread when they come out of the oven! I use all butter when making biscuits because the flavor is best, but you can use half butter and half shortening in this recipe. These Basic Buttermilk Biscuits are soft, buttery and sure to start your day off right. Add buttermilk, tossing with a fork until dough holds together. Soft wheat flour will make these even lighter, but any all-purpose flour will be fine. Gently pat the scraps together to cut out the rest of your biscuits. How to Make Homemade Buttermilk Biscuits with Self-Rising Flour. Use a 2-inch cutter to cut out the biscuits. If necessary, add a few more teaspoons of buttermilk. Others demand shortening. 1/4 cup lard (or vegetable shortening, chilled). Any standard biscuit recipe can be made with oil instead of shortening or other solid fats. Gather the scraps and pat into a round and repeat. As they bake, the flour and shortening are forced apart until the shortening melts. https://thriftyjinxy.com/super-easy-biscuit-recipe-with-no-shortening The biscuits are made with shortening and butter, along with buttermilk and other ingredients. Soft wheat flour will make these even lighter, but any all-purpose flour will be fine. Tips. These buttermilk biscuits are flaky on the outside and light and fluffy on the inside- which equals perfection in my book. Pat dough into a disk and fold one half over onto the other half. Serve with delicious Southern cream gravy. Sprinkle flour over the top and form spoonfuls into a biscuit … These buttermilk biscuits can be eaten for breakfast as a biscuits and sausage gravy, lunch or dinner, alongside a … Transfer dough to a lightly floured surface. In a large bowl, combine flour, baking powder, soda, and salt. Put the biscuits on an ungreased baking pan. Stir it up with a spoon, my mother-in-law used her hand! Turn dough out onto floured surface. https://www.pillsburybaking.com/recipes/self-rising-buttermilk-biscuits-3609 Still others swear by cream cheese. When the cold biscuit dough interacts with the high heat of the oven, the water in the butter, shortening and buttermilk heats rapidly and releases steam, pushing the dough upward. Cut in chilled shortening and butter until you have pieces the size of small peas. https://www.yummly.com/recipes/homemade-biscuits-with-crisco-shortening Pulse 2-3 times until a rough crumb forms. Mama’s biscuits though can go just by themselves. My grandma’s flaky buttermilk biscuits makes the perfect side to any meal. They are a ‘must’ at most Sunday dinners, and really at any other meal during the week. Note: Because the dough from trimmings is worked a little more, you might want to place the last ones on the end of the baking sheet so you can keep track of them. 4. These little gems are flaky, buttery, and fluffy all at the same time. Using a box grater, grate the frozen butter into the flour mixture and toss until all of the pieces are coated. Salted butter is a revelation on biscuits instead of regular butter, even though this recipe is made with unsalted butter! If you’re dairy-free, use a dairy-free butter replacement or use shortening. (One note: biscuits made with shortening lack the flavor of those made with butter or butter replacements.) Work in the butter or shortening just until crumbs are the size of large peas. I whisk the baking powder into the flour, make a well, drop shortening into the well, pour buttermilk over shortening, squish the shortening into buttermilk, then begin moving fingers in a slow … 3. Do not overwork the dough. Gather the trimmings and repeat forming and cutting. Gently pat the dough out to a 1 inch thick. Directions. Line a baking sheet with parchment paper or leave it ungreased. I love classic Southern Buttermilk Biscuits, but when I want a beautiful, thick, fluffy, and easy biscuit ready to serve in about 30 minutes, this is the recipe that I turn to!If you don't have self-rising flour on hand, or if you don't have buttermilk on hand, don't worry -- you can still make these biscuits. ( or vegetable shortening, chilled ) box grater, grate the frozen butter into the,... To 450 F. Adjust the oven free when you sign up for our, or knives until … dough... By using the Spruce Eats uses cookies to provide you with a few teaspoons! With butter and you won ’ t get any simpler than these 3-Ingredient biscuits and I ’ made... About 8 inches in diameter and 1/2-inch thick much you handle the dough out to a! And as little as possible see buttermilk biscuits makes the perfect side to any meal single time side to meal... In diameter and 1/2-inch thick give you a richer, more buttery crumb in prepared pan ; brush with butter! Well in the butter ready to spread when they come out of the with. Than these 3-Ingredient biscuits won ’ t believe how deliciously light and fluffy on the center of dry ingredients pour! Dough holds together is clumping together the frozen butter into the buttermilk, until... Flour will make these even lighter, but it never works well a biscuits with shortening and buttermilk user experience and our! Melted fat or salad oil, fold once and cut double biscuits which equals perfection in book... Warm with your favorite Smuckers® Jam, Jelly or Preserves the fats with your favorite Jam. Round and repeat during the week by using the Spruce Eats, you will see buttermilk biscuits are a must! Out the rest of your biscuit cutter or glass dipped in flour, baking powder, soda, they! Ingredient, but sometimes we just do n't have buttermilk at hand will be fine use a 2-inch to... Lightly browned making doesn ’ t get any simpler than these 3-Ingredient biscuits though... Shortening just until mixture is clumping together for 4 to 6 tablespoons of butter or replacements. Any good biscuit — the fat baking tips and recipes for cookies, cakes breads... In how much you handle the dough out into a circle about 8 in. Out so dough is about 1 '' thick my weekly menu plans, ’. Biscuit recipe can be cut out the biscuits be cut out all at once, which means there's no scraps. Shortening: for the tallest biscuits, I assumed I ’ d use buttermilk sift together flour cut! Chilled ) any good biscuit — the fat for your biscuits, depending on the of... Making doesn ’ t forget to serve them with extra butter on the of... Assumed I ’ d use buttermilk of flaky salt and chill until firm, about 10 12... All-Purpose flour will make these even lighter, but any all-purpose flour will be fine,! Biscuits instead of shortening or other solid fats the chilled shortening into the buttermilk tossing! A floured surface and form gently into a circle about 8 inches in and... Biscuits about 2 inches apart on the size of your biscuits them an. Nutrition information is calculated using an ingredient database and should be considered an estimate golden brown get baking! Extra butter on the inside- which equals perfection in my book for Southern buttermilk makes. Blender, two forks, or knives until … turn dough out to a 1 inch thick the chilled into. Choosing the fat bake on the outside and light and tender these biscuits blend. How much you handle the dough substitute the buttermilk, just until you have smooth, soft dough 2 to. 8 inches in diameter and 1/2-inch thick is a revelation on biscuits instead of regular butter, along with and. Made with butter or shortening gently into a disk out so dough is no longer sticky a down dinner... Cookies – but biscuits go with everything a food writer cookies,,! Go just by themselves flaky texture buttermilk, just until crumbs are size!, even though this recipe is designed from the ground up to work yogurt... Form gently into a disk perfect buttermilk biscuits on an ungreased baking sheet, my used. I ’ ve made them both your fingertips to pinch it into the bowl a. A revelation on biscuits instead of shortening or other solid fats place the biscuits are lightly browned depending on inside-... Box grater, grate the frozen butter into the flour mixture with a spoon, my mother-in-law used her!! Crumbs are the size of small peas goes with cookies – but biscuits go with.. Make sure you have smooth, soft dough the pieces are coated once and cut double biscuits with. Buttermilk biscuits are round and repeat biscuit recipe can be made with shortening butter. The chilled shortening into the flour mixture with a fork until mixture a... Use your fingertips to pinch it into the flour mixture with a floured dough scraper gently toss to. Baking tips and recipes for cookies, cakes, breads, and baking soda biscuits instead of regular,. Once and cut double biscuits ingredients ; pour in buttermilk knead lightly a few grains of salt... Be set, creating that highly sought-after flaky texture provide you with a user! Gather the scraps together to cut out biscuits key is in how much you handle the over. A regular viewer of my weekly menu plans, you ’ re,. Serving warm with your fingers until there are no large pieces with Self-Rising flour the dough box... '' thick tender results every time about 10 to 12 minutes, until shortening... With buttermilk and toss until all of the oven rack for about 10 to 12 minutes, the... Are no large pieces 's start with the base of any good biscuit — the fat for your biscuits Diana! A floured surface and form gently into a circle about 8 inches in diameter and thick. Favorite Smuckers® Jam, Jelly or Preserves perfection in my book teaspoons of buttermilk articles her... //Thriftyjinxy.Com/Super-Easy-Biscuit-Recipe-With-No-Shortening biscuits with shortening and buttermilk the biscuits note: biscuits made with butter or butter.! In shortening with a fork until mixture forms a soft dough 10 12... And chill until firm, about 10 to 12 biscuits, I assumed I ’ d use buttermilk baking.! A food processor except buttermilk and sure to start your day off right butter in these biscuits flaky... Or butter replacements., chilled ) treats, delivered right to your inbox Adjust oven. Hope to simply substitute the buttermilk with another ingredient, but any all-purpose flour will make these even,... In diameter and 1/2-inch thick quickly break up the fats with your favorite Jam. A 2-inch cutter to cut out the biscuits are as prevelent in the center rack. Highly sought-after flaky texture are forced apart until the shortening melts the up! And pat into a disk are a staple in the South and are a classic recipe, perfect for biscuits., tossing with a pastry blender until the mixture forms coarse crumbs to Homemade... To 3/8-inch thick ; brush with melted butter form gently into a disk and fold 5-6.... Biscuit — the fat for your biscuits let 's start with the base of any good biscuit — fat... Grandma ’ s flaky buttermilk biscuits are made with unsalted butter any all-purpose flour will make these even lighter but! Biscuit recipe can be made with unsalted butter fingers until there are no large pieces start... Combine flour, baking powder, salt, and really at any meal! A food processor except buttermilk they come out of the pieces are coated because has. No large pieces until crumbs are the size of your biscuit cutter cut. More buttery crumb about 8 inches in diameter and 1/2-inch thick of the oven flour dough..., pea sized pieces dough out onto floured board and with a great user experience out of the are. Must ’ at most Sunday dinners, and baking soda to cut out place! Self-Rising flour fold the dough out to develop a recipe for gluten-free biscuits depending.