Fluffy Buttermilk Biscuits (And Variations)

“These are the only biscuits I make for any meal or occasion. Fast, easy, delicious, freeze and bake later!!”
READY IN:
20mins
SERVES:
12
YIELD:
12 biscuits
UNITS:
US

Ingredients Nutrition

Directions

  1. Makes 1 dozen 2 1/2 inch biscuits.
  2. Preheat oven to 450*. Sift dry ingredients together in a mixing bowl. Cut in shortening until mixture resembles corn meal. Add water and mix until dough is pliable. Do not overbeat! Turn dough onto lightly floured surface and knead 30 seconds. Roll or pat 1/2 inch thick, no less. Cut with floured cutter. Place close together on ungreased baking sheet. Bake 10-12 minutes until golden brown.
  3. Variations:.
  4. Add parmesean and grated cheddar to the batter and brush with garlic butter on top for a savory biscuit.
  5. Roll out and sprinkle with brown sugar and cinnamon, rolling up to make cinnamom rolls. Bake 15-18 minutes. Drizzle with icing.

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