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Buttermilk Biscuits II

Rated as 4.19 out of 5 Stars

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

45 m servings 570 cals
Original recipe yields 4 servings (4 biscuits)

Directions

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  1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease one baking sheet.
  2. 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.
  3. 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.
  4. 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; 31.5 g fat; 62.9 g carbohydrates; 9.1 g protein; 64 mg cholesterol; 1184 mg sodium. Full nutrition

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Reviews

Read all reviews 23
  1. 26 Ratings

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

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 on...

Most helpful critical review

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

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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

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 on...

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

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...

I guess the one person who didn't like these biscuits scared everyone from trying them. I think the recipe is great.

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 als...

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 ...

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 des...

I LOVE THIS RECEIPE I NOW MAKE IT QUIT OFTEN!!!!!