Buttermilk Party Biscuits
Buttermilk party biscuits are flaky, tender treats with a hint of sweetness, perfect for gatherings, breakfast, or brunch, combining rich flavors with a light, airy texture.
Ingredients
Instructions
- Dissolve yeast in 2 tablespoons of very warm water and set aside.
- Sift together flour, baking powder, soda, sugar, and salt in a bowl, then add shortening (Crisco).
- Add buttermilk to the dissolved yeast.
- Mix the dry ingredients with the yeast and buttermilk until just combined.
- Roll the dough to a thickness of 3/8 to 1/2 inch.
- Cut into biscuits and place on a baking sheet.
- Bake at 400°F for 8 to 10 minutes until golden brown.
Tips & Substitutions
For extra flavor, consider adding herbs like rosemary or chives to the biscuit dough. If you don’t have buttermilk, you can substitute it with a mixture of regular milk and a tablespoon of vinegar or lemon juice. Be careful not to overmix the dough; it should be just combined for light, flaky biscuits. For a sweeter touch, pair these with Red Onion Jam.
Serving Suggestions
Serve these buttery biscuits warm, straight from the oven, for breakfast with butter and jam, or as a side with your favorite soups or stews. They also make a delightful base for a breakfast sandwich. For a sweet twist, enjoy them with a slice of Chocolate Cherry Pound Cake for dessert.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. If you want to keep them longer, freeze them in a single layer, then transfer to a freezer bag for up to 3 months. To reheat, place them in a 350°F oven for about 10 minutes until warm and crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Party Biscuits contains roughly 49 calories, with 3g protein, 5g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 1099mg per serving (48% 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 use whole wheat flour instead of all-purpose flour?
Yes, you can substitute some or all of the all-purpose flour with whole wheat flour. However, this may result in denser biscuits, so you might need to adjust the liquid slightly. Start with half whole wheat and half all-purpose to maintain a lighter texture.
How can I make these biscuits ahead of time?
You can prepare the dough in advance and refrigerate it for up to 24 hours before baking. Alternatively, you can shape the biscuits and freeze them before baking. When ready to bake, just add a few extra minutes to the baking time if baking from frozen.
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).