Buttermilk Biscuits

Buttermilk Biscuits

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  • Prep Time


  • Total Time


  • Servings



  • 4

    c. flour

  • 1

    T. salt

  • 1

    T. baking powder

  • 2

    t. baking soda

  • 1

    c. vegetable shortening, cold

  • – 2 c. buttermilk


Preheat the oven to 375°. Sift together the flour, salt, baking powder and baking soda. Cut in the shortening using a pastry blender or your hands until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk. Turn the dough out onto a floured surface. Gently fold the dough over itself 3 – 4 times to create layers. Press the dough out to 1½ inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. Bake for 20 – 25 minutes until risen and golden brown.


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