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Favorite Homemade Buttermilk Biscuits

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“My great aunt taught me how to make the best homemade buttermilk biscuits. I would stand and watch her make them everyday when I was a little girl. She made a batch everyday and I would have at least two with my dinner. There's nothing better than having a good tomato biscuit later or even as a snack. She had a special way of making them and everyone always looked forward to her biscuits.”
READY IN:
30mins
YIELD:
6 large bisuits
UNITS:
US

Ingredients Nutrition

Directions

  1. Measure out buttermilk in measuring cup and let sit for 5-10 minutes, add a pinch of baking powder and stir well.
  2. Preheat oven to 450°F.
  3. Measure out flour with 1/4 tsp of baking powder and sift with a sifter into a bowl.
  4. Add Crisco shortening and cut into flour well.
  5. Make a well in middle of flour mixture and pour buttermilk in slowly.
  6. Flour your hand, mix together flour mixture and buttermilk well, forming a ball and turn out onto a floured surface.
  7. Clean hands (scraping off all dough).
  8. Roll with a floured rolling pin or you can use your hands to flatten out, to about 1/2 to 1-inch thick.
  9. Cut with a large floured biscuit (round) cutter or use the rim of a floured round drinking glass.
  10. Place on a greased baking sheet and bake 12 to 15 minutes or until tops are lightly brown.
  11. NOTE: You can use a small biscuit cutter depending on how many biscuits you want to make.

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