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This recipe makes fluffy, light, and tasty biscuits.
Ingredients
- 2 ¼ cups self-rising flour
- ¼ teaspoon baking soda
- ½ cup butter-flavored shortening (such as Crisco®)
- 1 cup buttermilk
Directions
Step 1
Preheat an oven to 450 degrees F (230 degrees C).
Step 2
Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out to a 1/2-inch-thick rectangle.
Step 3
Cut biscuits out with biscuit cutter and transfer to a baking sheet.
Step 4
Bake in preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Remove biscuits to cool completely on a wire rack.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 170 | |
| % Daily Value * | |
| Total Fat9g | 12% |
| Saturated Fat2g | 12% |
| Cholesterol1mg | 0% |
| Sodium345mg | 15% |
| Total Carbohydrate18g | 7% |
| Dietary Fiber1g | 2% |
| Total Sugars1g | |
| Protein3g | |
| Vitamin C0mg | 1% |
| Calcium103mg | 8% |
| Iron1mg | 6% |
| Potassium60mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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I brushed each biscuit with melted butter before baking them in the oven. One of the BEST biscuits I’ve ever made. Light, fluffy and absolutely delicious. We ate every single one of them.
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For only four ingredients, these are terrific! I probably should’ve made them a little bigger, but they rolled out perfectly, and the dough was very easy to work with. They have a little crispiness on the outside, but the insides are like little soft pillows of goodness. Thanks for this easy recipe!
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I’ve been using this site for many years without registering; I registered JUST to review these biscuits. They are fantastic! Followed recipe exactly 3 times so far and they come perfect every time. Thanks for submitting this.
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These are very very good. There were no leftovers after dinner. Something is missing though, and I can’t figure out what it is. The texture of these biscuits is amazing, and they are very quick and easy to make. I will definitely make these again.
Update: I figured it out. It needed less shortening and instead some good old butter. Now they are fully five star worthy.
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These were very good! Super simple to make, rose beautifully and tasted great (mine were kinda ugly looking, but it didn’t matter, lol). My only thing is that I think they could use a bit of salt, but that’s my personal preference. I made my own self-rising flour and buttermilk, and that worked out nicely. I would def make these again! Thanks for sharing. 🙂
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The texture of the biscuits was nice, but they lacked flavor. I liked them enough to make them again, but will definitely add some salt and brush with melted butter before baking.
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I just made these biscuits. I used all fresh ingredients and followed the recipe and instructions TO THE LETTER and they didn’t rise AT ALL. Very disappointed.
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I don’t make biscuits often, tho’ curiously I’ve made them twice this week. Both these and Kentucky Biscuits, also from this site, were winners. Tender, fluffy and light, these are equally as good warm with butter as they are without. This recipe, unlike the other, did not call for any sugar – I didn’t miss it, so why add it? Rather than shortening I used cold butter from the fridge and grated it into the flour with a box grater. That made quick work of blending it! I do have self-rising flour, but I was too lazy to dig it out from the pantry. A cup of all-purpose flour mixed with 1-1/2 tsp. baking powder and 1/4 tsp. salt did the trick. I did NOT knead for two minutes – just a few turns is what I did, because I did not want to overwork the dough. I swear, THAT and buttermilk, are the secrets to a fine biscuit! Once again, I regrettably only made a half recipe. Thankfully, another half recipe can be mixed up in a jiffy! Note: I was also too lazy to dig out my rolling pin and roll them out. Patting the dough out with my fingers seemed to work just fine.
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I’m not a big fan of biscuits, but let me tell you these are AMAZING! I followed the recipe,but I followed another reviewers tip and added melted butter to the tops before I baked them. Try this biscuit recipe, you won’t be sorry.
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Made as is these biscuits are good…BUT next time I’ll skip the baking soda, add a pinch of salt and a bigger pinch of sugar AND use cold REAL butter in place of the shortening..OMG! Best biscuits ever!!
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I followed many others and added a pinch of salt and sugar, and the baking soda. I also used butter, and a spray of spray butter on each before I baked them. The non biscuit eater boyfriend loved them as well!
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Good basic biscuit recipe BUT… when I made them they did not rise at all. The flavor was about what I expected. Next time though, I’ll add 2 teaspoons of baking powder so they should rise properly.
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I make strawberry shortcake with a biscuit shortcake. I’ve tried a lot od recipes, but this was the best I’ve found so far. I used softened butter instead of shortening and added a half cup of sugar so it would be sweet for shortcake. I cooked it in a pie plate on 375 for just under 30 minutes.
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Really nice, light, fluffy biscuits. Used butter instead of shortening. Kind of small with doing 12, might do 6-8 instead next time.
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This is definitely my go-to recipe for biscuits. They turn out perfectly every single time, and people beg me to make them. Don’t knead the dough though, as this makes it too tough. Just is it enough to incorporate the ingredients well, and then handle the dough as little as possible to keep the biscuits super light and fluffy. Give this recipe a try- you will not be dissapointed!
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Fantastic recipe! I did not have butter crisco so I used 1/2 cup regular crisco shortening and two tablespoons butter. Fluffy on the inside and brown on the top and bottom – perfect biscuits!
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it tasted fine but they trend out flat
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Made these on a cold night and served with a pot of stew. These biscuits are the perfect texture and were a great hit with the family. Taste very yummy!
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They were very good. I added a little more sugar. But I will try all butter next time instead of shorting.
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This was so easy to make and very delicious! They make the title! 🙂
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Made these Christmas morning and they tasted great. I have never made biscuits before and these were not hard to make. I did use too small of a biscuit cutter and the biscuits were about the size of an Oreo cookie. Even though they were small they rose perfectly and were great.
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First biscuits I ever made and now I am the Biscuit Guru! Made some changes as per others here: 1/2 cup butter instead of shortening. Eliminated baking soda, pinch of salt and bigger pinch of sugar. Fabulous!
Also cook them on a preheated pizza stone.To make’m cheesier: cup of grated cheese, teaspoon dry mustard, pinch cayenne. Oooh baby.
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I substitute butter for shortening. I’ve gotten many rave requests for the recipe.
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This biscuits were delicious. I should have followed some reviews and brushed a little melted butter on them before baking but even without that they were yummy. Oh I also used butter instead of shortening.
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Followed the recipe but they turned out hard and flat. Not sure if the dough shouldn’t be kneaded so much or if I rolled them out too thin. Hmmmm
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‘Made these & “Buttermilk Biscuits I”. I liked the other ones better. These were okay, but need some tweaking to be better than that. The flour, shortening, buttermilk ratio seemed near perfect. Often, much more flour is required than the recipe states; but not this one. Nice change. These have a beautiful golden finish, btw.
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This recipe is amazing. I was a little leary after looking at the ingredients list, and while I didn’t have butter flavored crisco, I used 1/4 cup butter and 1/4 cup Crisco And still came out great.
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Most tender IF not overbaked:) I added a bit of sugar as I served with strawberries as the shortcake, YUM 🙂
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Simple and works every time! I often make a quick batch to have with our salads at night or with soups or for breakfast cut in half with a piece or salami and egg on it before the kids head out to school!
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Salt? I noticed the recipe didn’t call for salt, but I always follow a recipe exactly at least the first time. These are bland to say the least and the fat content is a little unnecessarily high. I’m disappointed. I suppose I will make something extra salty to serve with them.
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It is the best ever biscuits I have ever made. Thank you for posting it.
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I ended up with bland flat biscuits. I don’t know where I went wrong.
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Delicious, and easy. I made them small and square, and (since it’s fall) painted them with a butter, cinnamon, clove, sugar glaze to add a hint of sweetness. Set the table with butter, jelly, honey, peanut butter, and anything else you like on biscuits, and have fun!
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I didn’t have butter flavored crisco and just used regular. Was still delicious!
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I will definitely make it again. They were perfectly fluffy and delicious. I love them!
P.S.
If you don’t have butter milk you can mix 1 tablespoon of lemon juice or white vinegar, with 1 cup of milk.
Also, if you don’t have self rising flour, you can mix 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
Plus, I used 1/2 cup of butter instead of Crisco, just let it melt some before you mix it in. -
Awesome , moist, fluffy , what else can I say !
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This is my go-to recipe for biscuits taught to me by my dear southern sister-in-law! I use a bit less shortening, but melt 2 Tbls. on the cookie sheet and let cool while cutting biscuits. I dip each biscuit in the melted shortening before baking. Also, I once tried to add vinegar to milk when I didn’t have buttermilk, and they were awful! Ditto trying to make self rising flour. Not worth trying to tweak recipe! By the way, your biscuits get better with practice!
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this is fantastic!
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fluffy, but thats really the only good thing. The flavor was so dull and bland.
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Didn’t have butter Crisco so I used 1/4 butter and 1/4 Crisco. They are light and fluffy, great taste. Best biscuits I have ever made!
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super easy but needed a longer cook time than 10 minutes. even my picky Aunt enjoyed them.
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These need some flavoring. Delicious otherwise
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First time making biscuits and these were great. Melted butter on top is a must!
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I have not made biscuits from scratch in many years. It was delish. This brought back wonderful memories when my mother and grandmother were alive when they made Buttermilk Biscuits. Thank you for sharing your recipe. 🙂
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It was the first time everybody love it and i will do it again and again. Thanks
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Perfect every time!!!!!
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This is a very good recipe, easy for the new bakers. I’ve made biscuts for about 42 years.
All I changed was browning them just a little darker and brushing them down with BUTTER when they come out of the oven. I love the crunch on the bottoms. -
Terrific biscuits and so easy to make! I’ll use this recipe again.
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Easy and oh so yummy
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These came out wonderfully! I didn?t have self rising flour or buttermilk so I used vinegar and baking powder as alternatives. I might try real butter next time or add a bit more salt for extra flavor. This is our new favorite biscuit recipe for sure.
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Easy and delicious. Love the grated butter idea.
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Very easy, turned out to be so easy……don’t forget to brush on some warm butter on top before serving….delicious !
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Great biscuits, I brush a little buttermilk on the top makes the top of the biscuits flaky. yum
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I DIDNT MAKE THESE (so I gave five stars to not screw up the ratings.)
I?m going to try these BUT wanted to share: I make biscuits often and one thing I do which I think helps a lot is I put the baking sheet in the oven while oven preheats. This way it?s hot when biscuits go on and they get a tiny bit crisper on the bottom
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I’ve never had biscuits, but this recipe caught my eye. Wow! So delicious! I didn’t have self-rising flour, so I had to sort of make my own. For this recipe I used 2 1/2 cups all purpose flour, minus 1 tbsp, plus 3 1/3 tsp baking powder plus 3/4 tsp salt. I also used salted butter instead of Crisco. They turned out a little on the salty side, so I’d likely reduce to 1/2 tsp salt next time. I followed someone else’s directions to not over-knead the dough. I just mixed it around with my hands a bit until it was dough-like, rolled it a bit, but and baked. Brilliant!
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This is one of the best recipe out there. Very easy to make.
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This is basically it. Naturally, I varied. The butter or shortening is well chilled and then diced before blending to delay melting. I use AP Flour rather than Self Rising. King Arthur AP is best but Gold Medal is fine, too. Baking Powder, of course. If no Buttermilk is handy, I use plain yogurt diluted with a little water. Today’s Cultured Buttermilk is not what Buttermilk used to be. I roll the dough, cut, fold and beat (tap) with a rolling dowl, fold and beat again. The layering really adds to the flakey quality. I brush the tops with a little milk and water before the oven.
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This is a great recipe. My only suggestion is to bake the biscuits in a pan with higher sides and to place the biscuits close to each other so they touch. Brush with melted butter when they come out of the oven. That makes the best biscuit!
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can you make this recipe ahead and freeze them for later?
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Delicious!
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Followed exactly. Wonderful light biscuits. Have been looking for a great biscuit recipe, this is it. Thank you.
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Great biscuits-. Flakey and great taste. It?s a keeper.
Cut time to 8 min, Guess over bakes a little hot even though third party thermometer used to check temp. -
I followed recipe as close as I could and was pleased with the results. I used real butter instead of shortening and made my own buttermilk using white vinegar. The flavor was good and I will make these again!
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No. Perfect as is.
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I will definitely make it again
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No changes…delish..soft…will make again
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I make this recipe at least once a week. They turn out great every time! A little tip to make it easier is instead of a round cutter I use a pizza cutter and make square biscuits. No scraps left over!
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So easy. SO PERFECT. Thank you for sharing the recipe Carol Reese H. I used butter instead of Crisco. I didn’t even know it comes in “butter flavored”. And I took Naples34102 advice and grated the butter into the flour mixture and so easy to cut in butter. I may just forget I have my pastry cutter out in the garage. Thank you ma’am, (ahm, Ms. Naples34102). No rolling or kneading here either because that would bring out the gluten and make the biscuits really chewy and tough. A superb biscuit recipe.
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It made three dozen of these biscuits and my husband and I find them very bland. They didn?t raise well at all and need some salt
Won?t make them again -
Simply delicious simple biscuits.
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I tried this recipe pretty much as written. Just added 2 tsp. of sugar as my personal touch and used unsalted butter instead of shortening. I proceeded as usual without overworking the dough. The biscuits came out DELICIOUS! Golden, fluffy on the inside, and a bit crispy on the outside. I absolutely recommend it. Also, it was very fast to prepare.
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Definitely needed a little salt. I would also have added a bit of sugar, though it was good with the ginger rhubarb jam I’d made last summer.
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Theses are outstanding. Just like my moms biscuits, and it doesn?t get any better than that
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Made my own self rising flour. These were delicious.
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great biscuits, 3 times i have made this recipe. quick and easy to make.
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Dough was a little wet so I added a little more flour. I will use receipe again as it tasted great
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Added baking soda and baking powder a bit of salt. They were
great thank you . -
Will make them again
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Nice fluffy biscuits…
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I added a TBLS of sugar to the recipe and made them perfect my husband and son said those were the best biscuits they?ve ever had!
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Turned out great. Just follow instructions and enjoy. Fast and Easy.
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This was indeed one of the best biscuit recipe I have used. The biscuits turned out beautifully.
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Awesome
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Nice easy biscuits!
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I am a 74 year old Southern woman who is a pretty good cook, but has never known how to make good biscuits, a veritable entree to Southern womanhood! You?ve saved me from disgrace. These biscuits were light and. So fluffy that were ?pull-aparts,? no cutting necessary. We loved them Knew the recipe was a winner when I saw Crisco! Can?t get much more authentic than that! Thank you!
Andrea Pennington -
Not this time but I might try a little lemon rind next time
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I’ve been trying to make tall, fluffy biscuits for about four years. My biscuits never even resembled the pictures. This recipe made tall, fluffy biscuits. The recipe was easy to follow and the biscuits were delicious. I’m so happy I’ve finally did it. Now I’m looking for meals that will go with biscuits.
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This is the best bisquit recipe I have made; my husband loved them!
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I make lighter, fluffier and better tasting biscuits.
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Love this recipe , I brush with butter and put in the oven. And when its ready, brush with the lottle bit of honey and put in the oven again for two minutes!!!! Enjoy ??
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I think. It was me not the recipe I just over kneaded
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Easy to make.
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These Biscuits Are Very Delicious A Whole Lot To And With Whataburger Honey Butter To And Lots Of Butter To
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Turned out excellent best ever
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This is the first biscuit recipe that actually tasted like a biscuit and also rised for me. I had to make a few changes. I didn’t have self rising flour so I used 1 3/4 cup all purpose flour and 3 tsp of baking Powder. I didn’t have butter shortening so I used 1/4 cup butter and 1/4 cup shortening. I will be making these again!
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Made these for dinner with beef stew. Husband loved them. Found the butter chunks in the batter melted into cookie sheet and made bottom of biscuit overly browned. Will give them less time next time I make them
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Needs salt.
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I followed the recipe, made no changes, but I feel they were not as fluffy as I was expecting. Taste was good though.
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I made these biscuits exactly by the recipe. They raised well & looked beautiful but we felt they were tasteless. We ate them but I threw the leftovers away. I will stick to my old stand by Better Homes & Garden recipe from the sixties.
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I made these in a short time and my friend said, where’s the pack that came from. I said they come from scratch and the first batch did not make it to the table. They grabbed the butter and devoured them. They were a bit and a new recipe for my cookbook, BILLY MANUCY. GREAT COOKING MISTAKES which came out and sold out in 2008. Number 2 is on its way.
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