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Buttermilk Biscuits

Buttermilk Biscuits are made with buttermilk and shortening for the most tender and flaky biscuits!

Course Breakfast, Dinner
Cuisine American
Keyword biscuit, buttermilk
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8


  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 5 tablespoons Crisco or other solid shortening I like "butter flavor" best
  • 1 cup buttermilk see notes for substitutions


  1. Preheat oven to 425 degrees. Make sure oven preheats for at least 15 minutes before baking.

  2. Sift all dry ingredients into bowl. Actually, I never sift, but that’s what the original recipe says. 

  3. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk all at once. Stir until dough follows fork around bowl. Do not overmix!

  4. Turn out onto lightly floured surface. Pat out to about 3/4 to 1″ thick. Cut out into circles with either a glass or biscuit cutter. 

  5. Bake on ungreased cookie sheet or baking pan for 12-15 minutes until golden brown.

Recipe Notes

  • If you don't have buttermilk, you can easily make some at home.  The key is to let this mixture sit on counter top for 10 minutes before using to allow it to thicken to the consistency of buttermilk! Pour 1 tablespoon of lemon juice or white vinegar into a one cup measure. I prefer lemon juice. Bottled is fine! Fill the cup with milk. I have found that the more fat in milk, the better it works. If you have half and half, use 1/2 cup of half and half and the rest milk along with the lemon juice. Greek yogurt is also a great substitute for buttermilk. Replace the amount of buttermilk with plain, unsweetened Greek yogurt, cup for cup. OR, 1/2 cup of milk and 1/2 cup of Greek yogurt also works. No need to add the lemon juice if using Greek yogurt. 
  • Depending on the size of the cutter, this recipe yields 8-12 biscuits.