A dash of salt, a pinch of chili powder, and one large glass of wine...maybe two

How To Make Buttermilk Biscuits From Scratch

How To Make Buttermilk Biscuits From Scratch

This is an old recipe for buttermilk biscuits from scratch. It has been handed down for generations in my family. And now, here it is to be published on the internet and shared to the masses.

What you will need:

  • 2 cups self-rising flour
  • 1/4 cup Crisco all-vegetable shortening
  • 1 cup buttermilk

 

What you need to do:

1. Measure out the flour and pour into a large, wide bowl. Spread the flour out to the edges, leaving an empty circle in the middle of the bowl.

 

2. Measure out the Crisco. Hint: Fill a measuring cup with 2/3 cup water. Add Crisco until the water level reaches 1 cup, then drain the water. Add the Crisco to the empty circle in the bowl.

 

3. Measure out the buttermilk and pour into the empty circle of flour.

 

4. Using your hand, squish the buttermilk and Crisco together, trying not to mix in flour just yet. Keep squishing for about 1-2 minutes, or until it’s a lumpy, gooey mess.

 

5. Now it is time to mix in the flour. Start to fold the flour in a little at a time, spinning the bowl with your clean hand as you go. Do this slowly, pulling a little of the flour into the edges of the liquid at a time. After a couple of minutes of this, you will have a large ball of dough.

 

6. Start to knead the dough. The amount of kneading will change the end result. Very little kneading will give you cakey biscuits, moderate kneading will yield fluffier biscuits. Don’t over-do it though.

 

7. Once you have a nice ball of dough, it’s time to clean your hands. You can do this by grabbing a handful of leftover flour and rubbing it all over your hands over the trashcan.

 

8. Now, shape the dough into a log. Pinch off small portions and roll into a ball. Place on a stoneware pan or a cast iron skillet. If using the skillet, grease it with a little Crisco. Flatten the ball out with the back of your fingers.

 

9. Pinch off the rest of the dough and place on the pan in a circle.

 

10. Bake in the oven at 500 degrees for 8-12 minutes, depending on your oven. Keep a close eye on them to make sure they don’t burn as they are baking at a very high temperature. Aim to get them to turn a light golden brown.

 

11. Bonus Option: If you like, brush melted butter over the top of the biscuits once they are done baking.

 

These are the BEST biscuits you will ever make. If you are feeling particularly frisky, fry up some eggs and bacon and add a slice of cheese for a Bacon, Egg, and Cheese Biscuit. YUM!!

 

Please let me know what you think of this recipe in the comments.

 

Now get cooking!



13 thoughts on “How To Make Buttermilk Biscuits From Scratch”

  • Mmm, this looks delicious. It kind of looks like a burger too!
    Lovely recipe and nice photos.
    Can you please make the fonts in your article larger.
    I think I will try and make these on the weekend!
    Thank you,
    Fermin.

  • Oh man, these look too good. I am a biscuit nut. And it is Thanksgiving week. I could not have run into this at a better time. Thanks for the recipe.

    • I didn’t either until I started making these biscuits at home. This is my mom’s recipe and her biscuits turn out differently than mine because she kneads her dough less than I do. Both ways are good though. You should experiment with how much you knead the dough to see which way is your favorite. Thanks for commenting.

  • That’s how my Mom makes biscuits, except for the shaping. She spreads the dough out and makes circles. They also look the same! I just want to bite into the photo. lol. Now I’m feeling a little home sick, but that’s good. Thank you for sharing!

  • Ooh. I love biscuits. I’ll have to try this recipe over the holidays. I’m bookmarking this page as we speak.

    I also really loved your neat trick with the Crisco and the measuring cup. I always wondered how to measure stuff like butter and lard. Now I know.

    Thanks for sharing.

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