Flaky Buttermilk Biscuits
Old-Fashioned Buttermilk Biscuits are a delightful staple of Southern cuisine. These light, fluffy, and flaky biscuits are incredibly easy to make. They're perfect for enjoying alongside a comforting bowl of stew, smothered in sausage gravy, or simply savored warm with a pat of butter and honey.
Servings: 9 biscuits
Calories: 225kcal
Ingredients
- 2 cup flour
- 1½ teaspoon baking powder
- 1 tablespoon sugar optional
- ¾ teaspoon salt
- ½ cup vegetable shortening Crisco or any brand
- ⅔ cup milk
Instructions
- Preheat oven to 400 degrees F (230 degrees C).
- In a large bowl, whisk together the flour, baking powder, and salt, then add the shortening.2 cup flour, 1½ teaspoon baking powder, 1 tablespoon sugar, ¾ teaspoon salt, ½ cup vegetable shortening
- Cut in the shortening until the mixture resembles coarse crumbs.
- Fold the buttermilk into the flour mixture and fold together until just combined.⅔ cup milk
- Scrape the bowl sides and form a ball.PRO TIP: For the flakiest biscuits chill for 20 to 30 minutes in the refrigerator before rolling out the dough.
- Turn the dough out onto a lightly floured surface and knead for 10-12 times, or until the dough comes together.
- Roll out the dough to ½-inch thickness.
- Cut out biscuits using a 2 ½ to 3-inch biscuit cutter.
- Place the biscuits in a 9x13" baking dish, or cast iron skillet that has been lightly greased or sprayed with nonstick cooking spray.
- Bake for 20-25 minutes, or until golden brown. Serve while warm.
Notes
- For extra flaky biscuits, chill the dough for 30 minutes before rolling it out.
- Don't overwork the dough, or the biscuits will be tough.
- Bake the biscuits in a hot oven for a golden brown crust.
Nutrition
Calories: 225kcal | Carbohydrates: 24g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Cholesterol: 20mg | Sodium: 279mg | Potassium: 64mg | Fiber: 1g | Sugar: 2g | Vitamin A: 56IU | Calcium: 69mg | Iron: 1mg