Lisa'S Buttermilk Biscuits
Lisa's Buttermilk Biscuits are fluffy, golden treats with a tender crumb and rich buttery flavor. Perfect for breakfast or alongside a hearty meal, these biscuits are quick to make and versatile, appealing to both casual bakers and seasoned cooks seeking warm, comforting baked goods.
Ingredients
Instructions
- Stir dry ingredients into a bowl.
- Cut in shortening until mixture resembles coarse crumbs.
- Add buttermilk; stir quickly to combine.
- Knead the dough lightly on a floured surface.
- Roll dough to a 1/2-inch thickness.
- Cut out 12 biscuits using a biscuit cutter or glass.
- Place biscuits on a baking sheet.
- Bake at 350°F for 10 to 12 minutes until golden brown.
Tips & Substitutions
For the best texture, make sure your shortening is cold before cutting it into the flour. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice to mimic the acidity. For added flavor, consider mixing in shredded cheese or herbs. These biscuits are versatile and can be enjoyed with a variety of toppings, such as honey or jam.
Serving Suggestions
These buttermilk biscuits are perfect served warm with butter or honey. They pair beautifully with hearty dishes like Hillbilly Salad or can be enjoyed as a side to soups and stews. For a delightful breakfast, serve them alongside scrambled eggs or sausage. You can also split them open and fill with your favorite jam or preserves.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. To reheat, bake from frozen at 350°F for about 15 minutes or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Lisa'S Buttermilk Biscuits contains roughly 28 calories, with 1g protein, 2g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 1166mg 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; however, the biscuits may turn out denser. To maintain a lighter texture, consider using half whole wheat and half all-purpose flour.
What can I do if my biscuits don't rise?
If your biscuits don't rise, it could be due to old baking powder. Always check the expiration date and use fresh ingredients. Additionally, avoid overworking the dough, as this can lead to tough biscuits.
How can I make these biscuits sweeter?
To add a touch of sweetness, you can include 1-2 tablespoons of sugar in the dry ingredients. For a flavorful twist, consider mixing in cinnamon or nutmeg, which complements the buttermilk beautifully.
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).