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Nutrition Facts
Serving Size 1 biscuits 53g Recipe makes 12 biscuits)
Calories 153
Calories from Fat 55		(35%)
Amount Per Serving		%DV
	Total Fat 6.1g	9%
	Saturated Fat 1.6g	7%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 313mg		13%
Potassium 58mg		1%
Total Carbohydrate 21.0g		6%
	Dietary Fiber 0.7g	2%
	Sugars 1.1g
Protein 3.4g		6%
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Mom's Buttermilk Biscuits

Recipe #182802 | 30 min | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: puppitypup
Aug 24, 2006

We like these for breakfast and for dinner. Good for strawberry shortcake too!

12 biscuits (change servings and units)

Ingredients

2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/3 cup butter flavor shortening
1 cup buttermilk

Directions

1
Preheat oven to 450 degrees.
2
For 9 thicker biscuits, grease a square 8" or 9" pan. For 12 biscuits, grease a 10x13 pan.
3
Sift dry ingredients. Cut in shortening with pastry cutter or with a fork.
4
When shortening is incorporated, add buttermilk and mix with a fork, being careful not to overmix.
5
Sprinkle flour on dough board. Knead dough until smooth, no more than 8-10 times.
6
For 12 biscuits, roll dough to about 5/8" thick. For 9 biscuits (8x8 pan) roll dough to about 1" thick.
7
Place in pan and bake for about 15 minutes, or until done. You can brush with melted butter before cooking if you like.

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Featured Reviews for This Recipe

From: YungB

On Oct 16, 2009

These biscuits came out tall, light and fluffy. However, I think it needs like 1 tablespoon or so of sugar because the taste is missing something. The other thing is that the temperature is too high. I only baked mine for 12 minutes but they came out on the burnt side. The next time, I will bake them at 375. Thanks.

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From: Cookgirl

On Jan 1, 2009

Oooh, delicious and fluffy biscuits! Instead of shortening, I substituted half butter and half lard. Easy to make and oh so good with honey! Thanks! cg

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From: Sharon123

On Jan 29, 2008

I made these for my DH this morning for breakfast and he loved them! I served with country gravy and veggie sausage. Thanks Julie! Made for Please Review My Recipe game.

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On May 7, 2009

I was making breakfast for our dinner on 5/6/09, and wanted to make some biscuits. So, did a search, and decided to try this recipe. And I'm so very glad I did .As with all biscuit recipes, I always double sift the dry ingredients. To me, it seems to make the biscuits rise much higher than if you just stirred the dry ingredients. After adding the shortening, I used my fingers to blend it into the flour ( That's the way I was taught to do it ).After adding the buttermilk and mixing in, I did have to add in a bit more flour to get everything into a soft ball. As I always do, the dough was patted out instead of rolled. I think it makes for a much softer finished product.For my oven, the baking time and temp. was " right on the money " . The taste was light, airy, and just melted in your mouth.And I have to tell you, " this biscuit recipe was " WAY BETTER " than my Mom's ". This " WILL " be made again. Thank you so much for posting and " Keep Smiling "