Buttermilk Biscuits are one of the easiest recipes for beginners. They are quick and easy to make, absolutely delicious, and they have very few ingredients. It’s a great recipe for kids, and they are very versatile and can be used in a ton of different ways. You’re going to love these yummy biscuits.
Biscuits are a really simple thing to make, as they only have a few ingredients and take very little prep work. It’s a great recipe for kids, as they can get in there with their hands and help mix it up. In fact, the whole process is VERY kid-friendly. It can get quite messy because of the flour, but it’s a great opportunity to teach them about clean up!
These biscuits are light and airy, and they taste incredible on their own. But add a pat of butter, and it takes them to the next level. Drizzle some honey or some jam for a sweet treat. Use them for biscuits and gravy or they can sub in for a quick and easy strawberry short cake.
Honestly, I have used these for SO many different recipes.
- 4 C flour, self rising
- 1 TBSP baking powder
- 1 TBSP sugar
- 3/4 C shortening
- 2 C buttermilk
- Preheat oven to 400 degrees, and line a cookie sheet with parchment paper.
- Sift flour, baking powder, salt and sugar, and then make sure all dry ingredients are well blended in a bowl.
- Add the shortening to the dry ingredients. Use your fingers to work the shortening thoroughly into the dry ingredients. It will look quite dry and crumbly – a little like gravel.
- Pour the buttermilk into the bowl, and stir until all ingredients are well blended.
- Flour a wooden cutting board and then use a rolling pin to roll out the biscuit dough. The dough should be a consistent thickness (3/4 of an inch or so is great).
- Use a round cookie cutter to cut out the biscuits and then place them on a cookie sheet with a bit of space between each one.
- Bake for 12 – 14 minutes until a nice golden brown. You can then cool them down on a wire rack or eat them hot.
Hint – If you don’t have buttermilk on hand, you can make your own! Measure 1 cup of milk. Stir in 1 tablespoon of lemon juice or white vinegar. Leave for about 10 minutes at room temperature and voila! Buttermilk!
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving:Calories: 142Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 4mgSodium: 348mgCarbohydrates: 17gFiber: 1gSugar: 2gProtein: 3g
This nutrition information is automatically calculated and may not be entirely accurate. Please do your own research if you are overly concerned about specific macros.
I really hope you love these buttermilk biscuits and give them a try yourself. Let me know what you think.
Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.