Thanks to Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, pot roast is prepared to perfection and is bursting with flavor. It effortlessly separates.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 1 dozen biscuits |
Ingredients
- 2 ¼ cups self-rising flour
- ¼ teaspoon baking soda
- ½ cup butter-flavored shortening (such as Crisco®)
- 1 cup buttermilk
Instructions
- Preheat an oven to 450 degrees F (230 degrees C).
- Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out to a 1/2-inch-thick rectangle.
- Cut biscuits out with biscuit cutter and transfer to a baking sheet.
- Bake in preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Remove biscuits to cool completely on a wire rack.
Nutrition Facts
| Calories | 170 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 345 mg |
| Sugars | 1 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
You can chill this dough for 1hr & use for fried pie. Just like grandma’s dough. Love it!
I just finished making this recipe and it was a total disaster to say the least. The biscuits were raw inside even after adding SIX additional minutes of baking time and they still look anemic. They are rubbery and would be great as hockey pucks. What a waste of time and money.
I made these biscuits and they turned out great! I used both butter and shortening and grated the frozen butter with a box grater as suggested by a previous rater. I used white lily self rising four which already has the leavener in it no need for baking soda(optional). I used two butter knives together side by side for a pastry cutter. Just folded the dough a few times to avoid over working it, You can use anything to roll out the dough(drinking glass etc). Used a cut out vegetable can in lieu of a biscuit cutter.
I think the recipe is very easy. This was the right recipe for me. I haven’t made biscuits in years. The biscuits taste so good. The next I makes them I need to get a biscuit cutter.
Awesome and quick
I think adding all that crisco make them gummy I wont be trying this again just looking for moms way she never ever measured
Definitely a keeper, I followed reviews advice as I didn’t have self rising flour and just plain crisco shortening. So I added 2tbsp butter to 6 tbsp of the Crisco to make the 1/2 cup of shortening. Mine didn’t brown as nice as the pic’s but my oven isn’t great!
I am a biscuit snob. I’m very picky about them. These are delicious! I used powdered buttermilk and water per the directions on the buttermilk container. I sifted the dry buttermilk in with the flour and baking soda. I also used ice-cold liquid. These are just like my mom’s, which were perfect.
I absolutely love this recipe! I did add a little extra baking powder, about a teaspoon and I used buttermilk instead of regular milk. I I also added about a cup of shredded cheddar cheese. Yum!
Fluffiest biscuits ever!
These are great southern biscuits! Don’t make the mistake I did the first 3 times I made this recipe! Haha. I made it the first time and it was a good but flat biscuit. Maybe I overmixed? I remade and took my time. Flat again. Okay, this time I will add more baking soda. Surely all these reviews can’t be wrong about this… flat again. Still good but flat. This time I finally understood where I was going wrong. You cannot miss that this recipe calls for self-rising flour! Oops! I had been using all-purpose every time! You can turn your all-purpose into self-rising by adding a heaping 1 tbsp of baking powder and a 1/2 tsp salt. Also, I had buttermilk but if you don’t, no problem! Just add 1 tbsp vinegar to your 1 cup of milk and let it sit untouched for 4 minutes. This really is a great biscuit but now I get why some people didn’t like it. Haha. May all of your biscuits rise to the occasion.
This is a super simple, yet delicious recipe!!
Absolutely wonderful! Flaky and flavorful. Will definitely make again!
I made this following the recipe. Texture and appearance were both great. Taste however was bland like eating floury lard needs salt and maybe a hint of sugar.
These TRULY are the best buttermilk biscuits!! Followed the recipe exactly with the exception of I only had plain Crisco (not butter flavored) and they came out perfect. Made 10 full sized fluffy biscuits. I can only imagine how INSANELY tasty they are with the butter flavor!
This recipe is easy to follow, came together in a minute or two, and yields tasty biscuits. Cleaning up was fast too. My mom could make biscuits like these. I hesitated because of how awful each of my attempts at biscuits have been over the years. But these came close to Mom’s. That is more of a comment on my lack of skill than the recipe. Plus every mom adds the secret ingredient of love! That ingredient can’t be replicated by any sort of technique.
i would pass on this recipe. i have made many biscuts and these was not good at all. i love biscuits just not these ones yuck!!!!!
I made them for my pot roast they came out great but I only used half so I froze the rest hoping I could made more later, when I removed them from the freezer they baked okay but they didn’t rise so I look up what I could do to help this and the most common change is to add baking power to the recipe. So wish me luck.
This is my “go-to” for biscuits. The recipe comes together easily and the biscuits are consistently great! I don’t usually keep butter flavored crisco, so I use 1/4 cup regular crisco and 1/4 cup cold butter and they come cout delish!
Think it needed a little more buttermilk since the flour overpowered the biscuits. It is an easy way to make biscuits that I will try again.
Very good recipe, easy to make would definately make again.