Skip to main content New<> this month
Get the Allrecipes magazine

Mom's Buttermilk Biscuits

Rated as 4.23 out of 5 Stars

"Rich buttermilk biscuits baking in the oven will bring back warm memories of your own mom's kitchen. These have a classic old-fashioned flavor that's stood the test of time. You can make them with little effort."
Added to shopping list. Go to shopping list.

Ingredients

30 m servings
Original recipe yields 12 servings

Directions

{{model.addEditText}} Print
  1. In a large bowl, combine the dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 450 degrees F for 8-10 minutes or until golden brown. Serve warm.

Reviews

Read all reviews 203
  1. 245 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Tips from a Dixie darlin on how to make the biscuits rise: 1) Use 1/2 teaspoon of baking saod (instead of 1/4 as the recipe calls for) and 1/2 a teaspoon of baking powder. 2) Roll the dough...

Most helpful critical review

A good mix- nice taste, yet this recipe omits one important element- during the rolling process, fold the dough in half, then in half again, then roll out to the desired thickeness. Do this a co...

Most helpful
Most positive
Least positive
Newest

Tips from a Dixie darlin on how to make the biscuits rise: 1) Use 1/2 teaspoon of baking saod (instead of 1/4 as the recipe calls for) and 1/2 a teaspoon of baking powder. 2) Roll the dough...

Baking recipes that require only a few ingredients demand PERFECT technique. This biscuit recipe will yield great biscuits if 1) you don't overmix (use a fork or your hands), 2) remember to use ...

I definitely agree that even though these are pretty good, there really is "something missing." I think that something is salt, or at least the taste of. Coming from the South, I know what a hom...

A good mix- nice taste, yet this recipe omits one important element- during the rolling process, fold the dough in half, then in half again, then roll out to the desired thickeness. Do this a co...

I made these for dinner tonight to go along with Fried Chicken. Did make a couple changes. I used butter flavor Crisco, 1 tsp. salt, 1/2 cup buttermilk with 1/4 cup sour cream wisked into the bu...

My husband and I love these. I usually put 2 1/2 tsp in them (because I don't know where my 1/4 tsp spoon went) I don't buy buttermilk. I put about a tbsp of lemon juice in my 2% milk and stir i...

Excellent recipe!! I followed exactly until baking time. I used a pre heated cast iron skillet and baked for 18 minutes at 450. I also brushed the tops with buttermilk. Will definitely use again!

I USED 2 1/2 TSP B.P. AND 1/2 TSP B. SODA. ADDED A FEW TSP OF MELTED BUTTER WITH THE BUTTERMILK. THEN BRUSHED WITH MORE MELTED BUTTER A FEW MINS BEFORE TAKING OUT OF THE OVEN.

I just made these as ELPARSONS suggested, with the adjusted baking powder/soda and rolled them thicker. They still came out flat and dry. Served these up with homemade sausage gravy.