Best Buttermilk Biscuits

Best Buttermilk Biscuits are a treasure I’ve been making for decades, and they never fail to bring warmth and comfort to my table. These fluffy, golden biscuits are so simple to make, yet they taste like pure love in every bite.

The secret to these biscuits is using real buttermilk and good quality vegetable shortening, which creates that tender, flaky texture you just can’t replicate any other way. I’ve learned that keeping everything cold and handling the dough gently makes all the difference between a mediocre biscuit and one that’s absolutely heavenly.

I love pulling a fresh batch of these biscuits from the oven and watching my family’s faces light up—there’s nothing quite like the aroma of homemade biscuits wafting through the kitchen. These are the biscuits my grandchildren ask for by name, and I’m so pleased to pass this recipe along to you.

Best Buttermilk Biscuits

Best Buttermilk Biscuits made from scratch with buttermilk and shortening are fluffy, flaky, and crowd-pleasing every time.

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Prep Time 5 minutes mins

Cook Time 11 minutes mins

Total Time 16 minutes mins

Course Side Dish

Cuisine American

Servings 24

Calories 965 kcal

Ingredients

  

1x2x3x

• 3 cup All-Purpose Flour
• 0.5 cup Vegetable Shortening
• 1 cup Buttermilk

Instructions

 

• Preheat oven to 450 degrees F.
• Place the flour in a medium-sized bowl.
• Cut the vegetable shortening (or butter) into 1/2 inch cubes and toss the pieces with the flour.
• Cut in the shortening (or butter) until it’s the size of small peas (I use a pastry cutter).
• Add 3/4 cup of the buttermilk and toss with a fork until the liquid is absorbed.
• Add the remaining 1/4 cup and toss well.
• Place the dough on a floured work surface.
• Mold it with your hands so it holds together.
• Flatten and fold over twice.
• Repeat 3 or 4 times.
• Pat the dough into a 1-inch thick circle, rectangle or square.
• Cut 1 1/2 inch to 3 inch round or square biscuits.
• Place them onto an ungreased baking sheet, and brush the tops with melted butter or buttermilk if desired to make a shiny crust.
• Bake the biscuits for 12 to 14 minutes, until they’re golden brown.
• Remove from the oven and serve warm.
• Biscuit dough may be made the day before, refrigerated in an airtight container and then shaped and baked just prior to serving.

Nutrition

Calories: 965kcalProtein: 2gFat: 102.6gSaturated Fat: 25.7gSodium: 28mgSugar: 0.5g

Course Side Dish

Cuisine American

Keyword all-purpose flour, best, buttermilk, side dish, vegetable shortening

Did you make this recipe?Let me know by leaving a recipe comment below, or by tagging @Grancooks on Instagram. I love seeing your beautiful creations!