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This is the old-time recipe from our grandmamas. There is no real measurement in this for the shortening. Wonderful and tasty heavy biscuit from the old times. Great with homemade sausage gravy. Always always always use White Lily® flour for the fluffiest biscuits. I usually don’t always use all of the buttermilk. I seem to usually have just under a 1/4 cup leftover.
Ingredients
- 4 cups self-rising flour (such as WhiteLily®)
- 1 pinch salt (Optional)
- 3 tablespoons room-temperature vegetable shortening (such as Crisco®), or as needed
- 1 ¾ cups buttermilk, or as needed
- ¼ cup melted butter for brushing, or to taste
Directions
Step 1
Preheat an oven to 475 degrees F (245 degrees C). Grease an 8-inch cake pan.
Step 2
Sift flour and salt together into a large mixing bowl. Make a dent in flour by pushing flour from center toward sides of bowl. Add 2 walnut-size lumps of shortening and a splash of buttermilk to the flour where you made the dent. Work the shortening into the flour using fingers in a twisting motion (rub thumb against pointer and middle finger motion) until the shortening is fully incorporated into the flour.
Step 3
Pour buttermilk into the flour about 1/4 cup at a time, continuing to work it in with your fingers until the buttermilk is completely incorporated into a sticky dough.
Step 4
Roll dough into 8 large balls and drop into prepared cake pan, working around the outside and putting the last one in middle to fill the pan. Press dough balls with back of fingers to flatten until they touch and are about 3/4- to 1-inch thick.
Step 5
Bake in preheated oven until the tops are golden brown, 15 to 20 minutes. Brush tops with melted butter.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 336 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat5g | 26% |
| Cholesterol17mg | 6% |
| Sodium910mg | 40% |
| Total Carbohydrate49g | 18% |
| Dietary Fiber2g | 6% |
| Total Sugars3g | |
| Protein8g | |
| Vitamin C1mg | 3% |
| Calcium275mg | 21% |
| Iron3mg | 16% |
| Potassium160mg | 3% |
*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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All the flour will be used
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Best
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Yay!!so happy I found this..just like my gran who lived in the Ozark mntns. made!They turned out great.
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Simple, simple simple. just a few ingredients and you can’t screw it up. The only thing is to watch the milk. like other reviewers, decrease about a 1/4 cup. I also useregular flour and add 4 level teaspoons of baking powder to make up for the self rising flour. For the butter milk i used 2 teaspoons of vinegar with 2 cups regular milk. (Thanks for a great week night biscuit recipe.
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These are really good and the only biscuits I’ve ever been able to make that were actually good. Watch the buttermilk bit though. If u use too much they don’t bake and are doughy in the center. very good.
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These biscuits are a bit toasty in the outside and moist and tender on the inside. I didn’t have buttermilk on hand so I made sour milk adding lemon juice to milk. They turned out just great. I did reduce the milk as others suggested. We’ll be having these again!
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Made this the other day for the local Senior Centers lunch & they were a great hit, perfect for biscuits & gravy along with some hash brown potatoes & scrambled eggs. This will definetely be my go to biscuit recipe. Thanks for sharing!!
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THEY CAME OUT REEAL HEAVY.
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They are heavy, but good!
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I have tried to make biscuits for many years, and had given up long ago. My adult son jokingly asked me to learn to make cat head biscuits as a new years resolution. Challenge accepted! I have made them exactly by the recipe several times now, and they have been perfect every time. The next time I make them, I want to measure the buttermilk and shortening so I get it right every time.
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Maybe it was me but these had no taste at all. They were super doughy in the middle but I’ve read that it could be bc I used too much buttermilk
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The center was doughy.
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Great recipe!!! Simple, tasty, quick and easy.
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I followed the instructions with a few changes. I substituted 1cup whole wheat flour and added 1 1\2 tsp of baking powder and 1\4 tsp of salt.. The cook time was about 7 minutes longer but they turned out great.
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I can’t wait to make these tomorrow night. Such an easy, straightforward biscuit recipe! Thanks for sharing!
*I believe all of the reviewers would’ve made these perfect the first time had they heeded the advice in her intro/comment. The author cautions that these biscuits are heavy and clearly indicates that she usually has leftover buttermilk, thereby warning people not to use too much of it.
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Followed reviews and cut the milk – turned out picture perfect. This is a dense biscuit so if you are looking for light and fluffy , keep looking.
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Made them exactly as you said.They turned out so delicious and my hubby just cant quit eating them.Tried putting photos up bit website wouldn’t let me.Thanks so much for the awesome recipe.
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Super easy and delicious. My husband was raised in the south and he loved them! I took the tips of adding vinegar to the milk to substitute for buttermilk and adding baking powder to the flour to substitute self rising flour and it turned out great. I will try it with the recommended ingredients next time, I just didn?t have them on hand so thank you to everyone who adds tips for substitutions. I would hate to miss out on a great recipe because I?m missing some ingredients!
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Turned out perfectly
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I was that guy who made hockey pucks! When I made these my family about fell over! Husband only wants this recipe every week for his breakfast sandwiches now!
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I made these to serve with biscuits and gravy, they turned out perfect. I didn’t have any buttermilk so I added 1 tablespoon + 1/2 teaspoon of white vinegar to the 1 3/4 milk and let it sit for 5 minutes. I didn’t use it all and followed the recipe as written. perfect and easy. thank you for sharing it. I will definitely be making it again.
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Love these biscuits. I actually get a craving for them about once a week
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I’ll definitely be making these again whenever I want to have sausage gravy over biscuits. They were perfect for that! I got rave reviews from my guests. I did not have self-rising flour, so I used regular flour + 4 level teaspoons baking powder. A lot of other reviews called for reducing the buttermilk, so I also did that… but ended up having to add in the full amount specified after all. I would recommend starting with the reduced amount (1.5 cups) and adding more as needed.
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i used butter i didnt have shortening.
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These biscuits are made just like my mom used to make hers. I haven’t actually made your recipe yet, but am very excited to try. I never wrote down her recipe but I watched her make them a thousand times. I always wished I had written it, down so thanks for providing this recipe! I hope these taste as good as my mom’s. Fingers crossed!
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Followed the recipe exactly. These biscuits take me back to my childhood. My grandmother made these every day. Hers were a little different, but these are close. I?ve only made them once, but will make them for every family gathering from now on.
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These are tremendous! No White Lilly Flour here in the Colorado Rockies, but the recipe still works turning Hungarian High Altitude Flour into self-rising. Big, soft pillows to another in sausage gravy!
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Great southern biscuits. Heavy, dense and tasty!
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These were great and very easy! I substituted butter and the milk/white vinegar in place since I didn?t have the exact ingredients. These biscuits are super delicious!! We had them with butter and preserves.
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I have made these several times and modified it a couple of times. I’ve used sourdough starter and sour cream in place of the buttermilk (out of milk lol) and they always turn out perfect. definitely my favorite biscuit recipe by far. When I did change it up, I used the same amount of starter, about 3/4 cup. I just kinda eyeballed the sour cream (about 2/3 cup) and added enough water to make it a dough. My favorite variation so far is the sourdough.
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I loved this recipe. I made buttermilk using vinegar. Also, I brushed the tops with butter before baking to get the crust on top.
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Biscuits turned our amazing! I substituted lard and they turned out delicious!
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Big, fluffy biscuits. Easy too! I?m a Southern girl, so I added 3 Tbsp sugar and they turned out great!
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Very close to my Big Mama?s biscuits! Thanks for sharing!
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Super easy. Had to use baking powder and salt didn?t have self-rising flour. Turned out awesome.
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I absolutely loved this recipe. I followed the instructions of both the original poster and used the suggestions reviewers made. My biscuits turned out perfect. I made them in a cast iron skillet with olive oil, a wonderful decision. Thank you for this recipe!
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Nice and easy.
Teast really good -
I made these biscuits tonight to accompany an Instant Pot Lemon Orzo Soup. I didn?t have the special flour, shortening nor the buttermilk. Instead I used All Purpose Flour adding 4 teaspoons of baking powder. Leftover whipping cream (adding 2-4 tsp. Lemon juice) and butter in lieu of shortening. These were the best biscuits ever. It will become our new family recipe. Who needs bisquick anymore ….. LoL
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I made the recipe as described! Only difference is I used my mixer with a dough hook versus by hand. These are very dense and filling. I slathered them with butter and blackberry jam, delicious! Will be making again and again!
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I have made these several times. I have always needed the full 1 & 3/4 cups of Buttermilk as I have found 1.5 creates dry mix. Its true that they will be doughy but if you take them out after 15 minutes and let them sit in the pan covered (until they cool slightly) they always continue to cook until perfect. I always add 1 tbsp sugar.
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These were absolutely amazing. I didn?t have buttermilk, but I substituted with the ol? 1c milk + 1tbsp vinegar trick and they worked out wonderfully.
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Great recipe!! Turn out perfect every time. I add melted butter on top then bake. Thanks 4 sharing.
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Oh MY!!! These are SO GOOD!!!
Since I didn?t have self rising flour I added 4 tsp of baking powder at the suggestion of another persons review. Also used 1-1/2 cups buttermilk. Just perfect!!!
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I’m getting ready to make this. I know its a good recipe because you stated, white Lilly flour. To be clear here, this flour is made from a Southern wheat. A soft wheat. That’s the key. That’s what makes it lighter and fluffier.
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I added an 1/8 tsp of salt. Excellent!
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It was fantastic
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The Best, as a child growing up my Aunt Mary would make these! We would put fried Venison back strap or Blackberry Jelly or Cane Syrup mixed with Peanut Butter between the halves. Then! go out on the porch and eat tinny bits to make it last longer.
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Just like my grandmaws! Very tasty
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Easy recipe. These are a dense, delicious biscuit. Perfect for soup or lapping up sauce or gravy.
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