Old Style Buttermilk Biscuits
Old Style Buttermilk Biscuits are flaky, tender, and buttery, perfect for breakfast or alongside hearty meals, offering a classic Southern flavor with a light, airy texture.
Ingredients
Instructions
- Heat oven to 475°F (245°C).
- Sift together flour, baking powder, salt, and baking soda.
- Cut in shortening until the mixture resembles coarse cornmeal.
- Stir in buttermilk with a fork until a soft dough forms.
- Drop dough onto a baking sheet or roll out and cut into biscuits.
- Bake in the preheated oven until golden brown, about 15 minutes.
Tips & Substitutions
For a flakier biscuit, avoid overworking the dough when mixing in the buttermilk. You can substitute half of the shortening with cold butter for added flavor. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes before using. This recipe is great for using up pantry staples.
Serving Suggestions
These biscuits are perfect served warm with butter and jam for breakfast. They also pair beautifully with hearty soups or stews, making them a great side dish. For a twist, try serving them alongside Sour Cream Squash With Two Cheeses for a satisfying meal. They are versatile enough to complement both savory and sweet dishes.
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 (175°C) for about 10 minutes, or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Old Style Buttermilk Biscuits contains roughly 67 calories, with 3g protein, 9g carbohydrates, and 2g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 566mg per serving (25% 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 all-purpose flour instead of sifted flour?
Yes, all-purpose flour can be used without sifting, but sifting helps aerate the flour, resulting in lighter biscuits. If you choose to skip sifting, just ensure you measure the flour correctly to avoid dense biscuits.
What can I do if my biscuits turn out too dry?
If your biscuits are too dry, it may be due to too much flour or not enough buttermilk. For next time, try measuring your flour accurately by spooning it into the measuring cup and leveling it off. You can also add a little more buttermilk if the dough seems too dry.
Can I add herbs or cheese to the biscuit dough?
Absolutely! Adding herbs like rosemary or thyme can enhance the flavor. For a cheesy twist, mix in shredded cheese such as cheddar. Just be cautious with the amount to maintain the right dough consistency.
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).