Tender, flaky, and "melt in your mouth" biscuits.
Make and share this Buttermilk Biscuits recipe from Food.com.
- Preheat oven to 450 degrees.
- In medium mixing bowl, mix dry ingredients.
- Using fork, cut in shortening until mixture resembles course meal with some tiny bits of shortening still visible.
- Add buttermilk and toss with fork until mixture forms a soft dough.
- Turn out onto floured board and with a floured dough scraper gently toss dough to coat with flour until dough is no longer sticky.
- Pat dough into a disk and fold one half over onto the other half.
- Pat out to about 1/2-inch to 3/4-inch thickness.
- Using a floured 2-inch cutter stamp out biscuits (meaning cut straight down and up without twisting or turning cutter).
- Place biscuits onto ungreased baking sheet.
- Bake for about 12 minutes or until biscuits are light golden brown. Serve immediately.
- Note: If you don't have buttermilk you can use regular milk and omit the baking soda. They just wont be buttermilk biscuits.
These biscuits were easy to make. We enjoyed them with our meal. They were tender and flakey but needed more salt. We also found them just a little dry.
I have made these biscuits more than three times and they are good. I prefer shortening over the butter recipes. Soft, tender, and fluffy if you ask me. Best with buttermilk, but also good with plain milk.
These were okay. My first batch stayed almost flat so I made another batch just to make sure I did everything right and they did get a little bigger but still stayed much flatter than the picture. They did have a great taste though!