Grandmother'S Buttermilk Biscuits
Golden, flaky buttermilk biscuits with a tender crumb, perfect for breakfast or as a side, appealing to both novice bakers and seasoned cooks alike.
Ingredients
Instructions
- Work shortening into the buttermilk until well combined.
- Add baking soda, salt, and baking powder to the mixture.
- Sift the flour and stir it into the mixture to achieve the proper consistency.
- Either flour the dough and cut out biscuits or add the dough directly to a greased pan using a tablespoon for drop biscuits.
- Bake at 425°F until golden brown, about 15 minutes.
Tips & Substitutions
For a flakier biscuit, ensure your shortening is very cold before mixing. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. For added flavor, consider incorporating chopped herbs or cheese into the dough. If you prefer a sweeter biscuit, a tablespoon of sugar can enhance the taste.
Serving Suggestions
These buttermilk biscuits are perfect for breakfast, served warm with butter and jam. They also pair beautifully with creamy soups or stews, making them a great side for dinner. For a delightful brunch, serve them alongside a fresh fruit salad or a dish like Dilly Cucumber Salad for a refreshing contrast.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to two days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to three months. To reheat, place in a preheated oven at 350°F for about 10 minutes until warm and crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmother'S Buttermilk Biscuits contains roughly 29 calories, with 1g protein, 3g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 971mg per serving (42% 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 half of the all-purpose flour for a healthier option. Keep in mind that whole wheat flour will yield a denser biscuit, so you may need to adjust the liquid slightly to achieve the desired consistency.
What can I do if my dough is too sticky?
If your dough is too sticky, add a little more flour, a tablespoon at a time, until it reaches a manageable consistency. Be careful not to overwork the dough, as this can lead to tough biscuits. Dust your hands and the work surface with flour while shaping the biscuits.
How can I make these biscuits sweeter?
To sweeten the biscuits, you can add 1-2 tablespoons of sugar to the dry ingredients. This will give your biscuits a subtle sweetness that pairs nicely with butter or preserves. For a more pronounced flavor, consider adding a touch of vanilla extract to the buttermilk mixture.
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).