Buttermilk Biscuits II

Rating: 4.21 stars
28 Ratings
  • 5 star values: 16
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3

These biscuits are moist and crumbly and rich. Their delicate texture comes from the lack of handling and the wetness of the dough.

By TAUREDHEL

Gallery
4 more images

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
4
Yield:
4 biscuits
Nutrition Info
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 425 degrees F (220 degrees C). Lightly grease one baking sheet.

    Advertisement

  • In a large bowl, mix together flour, sugar and salt. Cut in shortening until mixture resembles coarse meal. Stir in cream and buttermilk until dough resembles cottage cheese.

  • Generously sprinkle a smooth surface with flour. Spoon out batter into four lumps spaced well apart on the floured surface. Flour the top of the dough and your hands. Turn dough balls in the flour, shake off excess flour and place on prepared pan.

  • Bake in preheated oven for 20 to 25 minutes, or until lightly browned. Remove from oven, brush with melted butter and serve.

Nutrition Facts

Per Serving:
570 calories; protein 9.1g; carbohydrates 62.9g; fat 31.5g; cholesterol 64.4mg; sodium 1184.3mg. Full Nutrition
Advertisement

Reviews (24)

Read More Reviews

Most helpful positive review

JimmyandNancy Long
Rating: 5 stars
02/18/2012
Excellent biscuit! I have been using this recipe since 1998. However, I use 2 T. of sugar, 1 c. of buttermilk and 1/3 c. of cream. Place all-purpose flour in a flat dish, scoop sticky dough onto flour, dust and pick up in hand and form biscuit. Handle very little. Place biscuits next to each other TOUCHING in greased pan! Brush with melted butter when removing from oven. Read More
Helpful
(19)

Most helpful critical review

MSGYPSYLEE
Rating: 1 stars
01/09/2004
I followed the recipie carefully. They came out very flat and I dont like the taste. They are much too sweet and doughy for Buttermilk Biscuits Read More
Helpful
(21)
28 Ratings
  • 5 star values: 16
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3
Reviews:
Most Helpful Most Positive Least Positive Newest
MSGYPSYLEE
Rating: 1 stars
01/09/2004
I followed the recipie carefully. They came out very flat and I dont like the taste. They are much too sweet and doughy for Buttermilk Biscuits Read More
Helpful
(21)
JimmyandNancy Long
Rating: 5 stars
02/18/2012
Excellent biscuit! I have been using this recipe since 1998. However, I use 2 T. of sugar, 1 c. of buttermilk and 1/3 c. of cream. Place all-purpose flour in a flat dish, scoop sticky dough onto flour, dust and pick up in hand and form biscuit. Handle very little. Place biscuits next to each other TOUCHING in greased pan! Brush with melted butter when removing from oven. Read More
Helpful
(19)
rubyruth
Rating: 5 stars
01/14/2007
I guess the one person who didn't like these biscuits scared everyone from trying them. I think the recipe is great. Read More
Helpful
(13)
Advertisement
Jessie
Rating: 5 stars
03/22/2008
These biscuits are wonderful. I have made them several times and they are fluffy and have an unbeatable flavor. I am unsure why others have given this recipe so little credit, but one suggestion is to turn the oven temp down so the bottoms don't burn. Also, you could half the sugar but other than that these are so good! Read More
Helpful
(13)
Harold Gene Brock
Rating: 4 stars
10/11/2010
Very good recipe . I don't use a cookie sheet pan , my mom taught me to cook them in a cake pan...this forces them to rise and not flatten out like cookies Read More
Helpful
(13)
NITAP
Rating: 5 stars
06/22/2011
These biscuits were delish, I made them for lunch to serve as the outer of our sausage and egg sandwich and both my husband and his friend couldn't get over how moist and tasty they were. I also found the recipe very easy to follow although I did use regular flour with some baking powder added. I will definitely be making these again. Read More
Helpful
(6)
Advertisement
Bethany Tolley
Rating: 5 stars
11/23/2013
Perfect biscuits! I cut the sugar in half and these ended up being the best biscuits I have ever eaten. My kids had three servings! I set the oven to 400F after reading some other reviews and the biscuits cooked perfectly. I used 8 inch cake pans and fit four biscuits in each pan. Keeping this recipe and passing it along to my little ones when they are grown. Read More
Helpful
(5)
Susan
Rating: 5 stars
07/26/2012
Use the shaping instructions from Johnnies Bisciuts on this site These biscuits are very light and fluffy and sweet. I'll use them for shortcakes next time I want strawberry shortcake for dessert. I'd reduce the sugar to 1 to 2 Tbsp for dinner biscuits. Read More
Helpful
(4)
ArtishaTatianna
Rating: 5 stars
04/19/2011
I LOVE THIS RECEIPE I NOW MAKE IT QUIT OFTEN!!!!! Read More
Helpful
(3)
More Reviews
Advertisement
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 02/26/2021