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The Best Southern Buttermilk Biscuits

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My Buttermilk Biscuits

Making home made biscuits is very easy and quick, and are so much better then the ones you buy in the store. I make these almost every morning and my family eats them up. Sever them up with sausage or red eye gravy and eggs and you have a breakfast that will stick with you all morning.

This recipe I learned from my grandmother. The amount of ingredients is how much I used last time I made these but I make it by sight so the amount my very some, if the mix seems to thin or thick add more flour or milk as needed.

Ingredients

  • 3 cups all purpose flour
  • 6 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon salt
  • 1 cup Crisco shortening, I love The butter flavored
  • 2 cup buttermilk

Instructions

  1. Preheat oven to 400
  2. Mix all dry together, and using your fingers cut in Crisco or lard like you would for a pie dough. until it is crumbly.
  3. Make a well in the center and add milk. taking your fingers work from the center of the well out until all the flour mix and milk comes together to make a dough
  4. Turn out of a floured counter and kneed 2-4 times to make sure it is mixed well. Flour your rolling pin and roll out until it is about 1-2 in thick.
  5. Take your biscuit cutter or top of a glass and cut out biscuits until you run out of dough.
  6. Place in a cake pan or jellyroll pan ( cookie sheet) and Bake for 12-15 minutes or until brown on top and cooked though.
  7. Top with gravy, or butter and honey, or jam and enjoy

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Comments

Brenda (author) from Springfield, MO on September 06, 2012:

Thank you. Let me know how you like them

Garifalia on September 06, 2012:

As soon as I try out these delicious looking biscuits I'll drop you a line. They remind me (in appearance and ingredients) these Greek Christmas biscuits called 'courabiethes'. Great going!

PS

I love the easy instructions.

Brenda (author) from Springfield, MO on August 24, 2012:

Thank you :)

Life Under Construction from Neverland on August 24, 2012:

this one too..your recipe rocks!

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