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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- by: Judy In Delaware
- 11 years ago
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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- by: Moppel
- 11 years ago
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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- by: Christina
- 11 years ago
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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- by: Cookdap Member
- 11 years ago
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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- by: Lydia Kay Nascimento
- 11 years ago
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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- by: Brooke
- 11 years ago
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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- by: Tidepride
- 11 years ago
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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- by: K
- 11 years ago
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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- by: BOOKMARKER
- 10 years ago
‘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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- by: Marshab1
- 9 years ago
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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- by: Jacob Christopher Swanson
- 9 years ago
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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- by: Cookieluver1428
- 9 years ago
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. -
- by: Marcy Allegretto Holland
- 8 years ago
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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- by: Hambone
- 5 years ago
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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- by: Jouldali
- 5 years ago
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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- by: Tashtego
- 5 years ago
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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- by: Grace Hill
- 5 years ago
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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- by: Plates4u
- 5 years ago
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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- by: Appreferee
- 5 years ago
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 -
- by: Itza Mee
- 5 years ago
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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- by: Sue
- 5 years ago
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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- by: William Manucy
- 5 years ago
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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