Easy Buttermilk Biscuits
Fluffy, buttery buttermilk biscuits with a tender crumb, perfect for breakfast, brunch, or a comforting snack, appealing to those who love warm, homemade bread.
Ingredients
Instructions
- Sift together flour, baking powder, baking soda, and salt into a bowl.
- Add solid vegetable shortening to the dry ingredients.
- Use a fork to blend the mixture until it resembles coarse meal; then stir in buttermilk.
- Turn the dough onto a lightly floured surface and knead lightly for 4 or 5 strokes.
- Roll or pat the dough into a 1/2 to 3/4-inch thick round.
- Cut out biscuits using a 2-inch cutter or glass.
- Place the biscuits on a baking sheet and bake in a preheated 450°F oven for 10 to 15 minutes.
Tips & Substitutions
For lighter, fluffier biscuits, ensure your baking powder is fresh and handle the dough gently to avoid overworking it. If you don’t have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice and let it sit for a few minutes. This recipe is quite forgiving, so feel free to experiment with adding herbs or cheese for a twist.
Serving Suggestions
These biscuits are perfect for breakfast or as a side with dinner. Serve them warm with butter and jam, or alongside savory dishes like fried chicken or creamy herb pasta salad for a delightful meal. They also pair beautifully with Easy Brownies From Scratch for a sweet finish.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to a month. To reheat, place them in a preheated oven at 350°F for about 10 minutes until warmed through, restoring their flaky texture.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Buttermilk Biscuits contains roughly 129 calories, with 2g protein, 4g carbohydrates, and 12g fat. It is a good source of calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 1177mg per serving (51% 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 whole wheat flour for all-purpose flour, but the biscuits may turn out denser. For best results, consider using a mix of both flours or adding a bit more buttermilk to maintain moisture and fluffiness.
What if I don't have vegetable shortening?
If you don’t have vegetable shortening, you can use an equal amount of unsalted butter or even lard as a substitute. Keep in mind that using butter will add a richer flavor, but it may slightly alter the texture.
How can I make these biscuits ahead of time?
You can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. Alternatively, you can cut out the biscuits and freeze them on a baking sheet. Once frozen, transfer them to a bag and bake directly from the freezer, adding a couple of extra minutes to the baking time.
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).