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The Best Southern Buttermilk Biscuits

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My Buttermilk Biscuits

Making homemade biscuits is very easy and quick and are so much better than the ones you buy in the store. I make these almost every morning, and my family eats them up. Sever them with sausage or red eye gravy and eggs, and you can 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 too 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 the oven to 400 degrees
  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 ensure 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 through.
  7. Top with gravy, butter, honey, or jam, and enjoy

© 2012 Brenda

Comments

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

Thank you. Let me know how you like them

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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 :)

DragonBallSuper on August 24, 2012:

this one too..your recipe rocks!

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