Buttermilk Biscuits(From Original Light Crust Flour Sack)
Buttermilk biscuits with a tender crumb and flaky texture, perfect for breakfast or as a side, appealing to those who enjoy classic Southern-style baked goods.
Ingredients
Instructions
- Put flour, salt, soda, and baking powder together in a mixing bowl.
- Push flour to the sides of the bowl, making a well in the center.
- Pour buttermilk into the well, then add shortening into the milk and blend together to make an emulsion.
- Blend well and turn out onto a floured rolling board.
- Cut into biscuits using a biscuit cutter or similar tool.
- Preheat a greased, hot cast-iron skillet or a well-greased cookie sheet.
- Place biscuits in the skillet or on the cookie sheet and bake in a hot oven at 425°F for 5 to 8 minutes.
Tips & Substitutions
For the best texture, use cold shortening and handle the dough as little as possible to keep the biscuits tender. If you don't have buttermilk, you can substitute with regular milk mixed with a teaspoon of vinegar or lemon juice. Experiment with adding herbs or cheese to the dough for extra flavor, similar to Sour Cream Mini Biscuits.
Serving Suggestions
These buttermilk biscuits are perfect alongside a hearty breakfast, complementing dishes like Tomato Breakfast Salad or served with butter and jam. They also pair beautifully with fried chicken for a comforting meal. Consider serving them with honey or gravy for added richness.
Storage & Reheating
To store leftover biscuits, place them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to 3 months. To reheat, warm in a 350°F oven for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Biscuits(From Original Light Crust Flour Sack) contains roughly 93 calories, with 2g protein, 4g carbohydrates, and 8g fat. It is a good source of calcium (16% of the Daily Value). Note that it is relatively high in sodium, at 549mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these biscuits ahead of time?
Yes, you can prepare the dough ahead of time. After cutting the biscuits, place them on a baking sheet and freeze until firm. Then transfer to a zip-top bag and store in the freezer. When ready to bake, cook from frozen, adding a couple of extra minutes to the baking time.
Why are my biscuits not rising?
If your biscuits aren’t rising, it could be due to old baking powder or baking soda. Always check the expiration dates. Additionally, ensure you didn’t overwork the dough, as this can lead to denser biscuits. Light handling is key for achieving a fluffy texture.
Can I substitute whole wheat flour for the all-purpose flour?
You can substitute whole wheat flour, but the biscuits may turn out denser. A good approach is to use half whole wheat and half all-purpose flour to maintain some lightness while adding more nutrition. Adjust the liquid slightly if needed, as whole wheat flour absorbs more moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).