This recipe makes fluffy, light, and tasty biscuits.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 450 degrees F (230 degrees C).

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  • Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out to a 1/2-inch-thick rectangle.

  • Cut biscuits out with biscuit cutter and transfer to a baking sheet.

  • Bake in preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Remove biscuits to cool completely on a wire rack.

Nutrition Facts

170 calories; protein 3g 6% DV; carbohydrates 18.4g 6% DV; fat 9.3g 14% DV; cholesterol 0.8mg; sodium 345.3mg 14% DV. Full Nutrition

Reviews (133)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/06/2013
I don't make biscuits often, tho' curiously I've made them twice this week. Both these and Kentucky Biscuits, also from this site, were winners. Tender, fluffy and light, these are equally as good warm with butter as they are without. This recipe, unlike the other, did not call for any sugar - I didn't miss it, so why add it? Rather than shortening I used cold butter from the fridge and grated it into the flour with a box grater. That made quick work of blending it! I do have self-rising flour, but I was too lazy to dig it out from the pantry. A cup of all-purpose flour mixed with 1-1/2 tsp. baking powder and 1/4 tsp. salt did the trick. I did NOT knead for two minutes - just a few turns is what I did, because I did not want to overwork the dough. I swear, THAT and buttermilk, are the secrets to a fine biscuit! Once again, I regrettably only made a half recipe. Thankfully, another half recipe can be mixed up in a jiffy! Note: I was also too lazy to dig out my rolling pin and roll them out. Patting the dough out with my fingers seemed to work just fine. Read More
(205)

Most helpful critical review

Rating: 3 stars
11/22/2014
'Made these & "Buttermilk Biscuits I". I liked the other ones better. These were okay but need some tweaking to be better than that. The flour shortening buttermilk ratio seemed near perfect. Often much more flour is required than the recipe states; but not this one. Nice change. These have a beautiful golden finish btw. Read More
(5)
185 Ratings
  • 5 star values: 127
  • 4 star values: 35
  • 3 star values: 11
  • 2 star values: 8
  • 1 star values: 4
Rating: 5 stars
04/05/2013
I don't make biscuits often, tho' curiously I've made them twice this week. Both these and Kentucky Biscuits, also from this site, were winners. Tender, fluffy and light, these are equally as good warm with butter as they are without. This recipe, unlike the other, did not call for any sugar - I didn't miss it, so why add it? Rather than shortening I used cold butter from the fridge and grated it into the flour with a box grater. That made quick work of blending it! I do have self-rising flour, but I was too lazy to dig it out from the pantry. A cup of all-purpose flour mixed with 1-1/2 tsp. baking powder and 1/4 tsp. salt did the trick. I did NOT knead for two minutes - just a few turns is what I did, because I did not want to overwork the dough. I swear, THAT and buttermilk, are the secrets to a fine biscuit! Once again, I regrettably only made a half recipe. Thankfully, another half recipe can be mixed up in a jiffy! Note: I was also too lazy to dig out my rolling pin and roll them out. Patting the dough out with my fingers seemed to work just fine. Read More
(205)
Rating: 5 stars
12/24/2015
I will definitely make it again. They were perfectly fluffy and delicious. I love them! P.S. If you don't have butter milk you can mix 1 tablespoon of lemon juice or white vinegar, with 1 cup of milk. Also, if you don't have self rising flour, you can mix 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Plus, I used 1/2 cup of butter instead of Crisco, just let it melt some before you mix it in. Read More
(73)
Rating: 5 stars
02/05/2013
I brushed each biscuit with melted butter before baking them in the oven. One of the BEST biscuits I've ever made. Light fluffy and absolutely delicious. We ate every single one of them. Read More
(37)
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Rating: 5 stars
02/09/2013
For only four ingredients, these are terrific! I probably should've made them a little bigger, but they rolled out perfectly, and the dough was very easy to work with. They have a little crispiness on the outside, but the insides are like little soft pillows of goodness. Thanks for this easy recipe! Read More
(32)
Rating: 5 stars
02/16/2013
I've been using this site for many years without registering; I registered JUST to review these biscuits. They are fantastic! Followed recipe exactly 3 times so far and they come perfect every time. Thanks for submitting this. Read More
(24)
Rating: 5 stars
06/05/2013
I make strawberry shortcake with a biscuit shortcake. I've tried a lot od recipes, but this was the best I've found so far. I used softened butter instead of shortening and added a half cup of sugar so it would be sweet for shortcake. I cooked it in a pie plate on 375 for just under 30 minutes. Read More
(20)
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Rating: 5 stars
12/14/2016
This is definitely my go-to recipe for biscuits. They turn out perfectly every single time and people beg me to make them. Don't knead the dough though as this makes it too tough. Just is it enough to incorporate the ingredients well and then handle the dough as little as possible to keep the biscuits super light and fluffy. Give this recipe a try- you will not be dissapointed! Read More
(20)
Rating: 5 stars
03/17/2013
These are very very good. There were no leftovers after dinner. Something is missing though and I can't figure out what it is. The texture of these biscuits is amazing and they are very quick and easy to make. I will definitely make these again. Update: I figured it out. It needed less shortening and instead some good old butter. Now they are fully five star worthy. Read More
(16)
Rating: 5 stars
12/30/2013
First biscuits I ever made and now I am the Biscuit Guru! Made some changes as per others here: 1/2 cup butter instead of shortening. Eliminated baking soda, pinch of salt and bigger pinch of sugar. Fabulous! Also cook them on a preheated pizza stone. To make'm cheesier: cup of grated cheese, teaspoon dry mustard, pinch cayenne. Oooh baby. Read More
(13)
Rating: 3 stars
11/22/2014
'Made these & "Buttermilk Biscuits I". I liked the other ones better. These were okay but need some tweaking to be better than that. The flour shortening buttermilk ratio seemed near perfect. Often much more flour is required than the recipe states; but not this one. Nice change. These have a beautiful golden finish btw. Read More
(5)