| Yield: | 6 to 8 biscuits |
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup vegetable shortening, chilled, cut into 1/2-inch pieces
- 3/4 cup buttermilk
Instructions
- In a mixing bowl, combine dry ingredients together with a fork. Cut in the shortening using a pastry blender until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms.
- Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help the top rise evenly. Brush with butter. Bake for 15 minutes in a preheated 400 degree oven until golden brown.
Nutrition Facts
| Serving Size | 1 of 7 servings |
| Calories | 277 |
| Total Fat | 15 g |
| Saturated Fat | 4 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 1 mg |
| Sodium | 234 mg |
Reviews
I enjoy making this easy and quick biscuit recipe! I find it to be a healthier alternative to store bought biscuits and cheaper!!
This biscuit recipe is my go to when making biscuits. I used the butter instead of shortening. I will try the shortening next time.
Easy recipe to follow and much better with shortening vs butter. I used my standing mixer, first with the whisk and then the dough hook. Top notch, all 4 batches, lots of company coming.
I have gone through a lot of biscuit recipes – this is the one that is consistently good. I add more sugar if I am making for shortcakes and I also swap out the shortening for sugar. I no longer look for alternate recipes and go straight to this one.
This is now my go-to biscuit recipe. I switch out the shortening for butter. Delicious.
The rose beautifully and are going to be the perfect vessel for wonderful sausage gravy on this chilly fall Michigan morning!!!
Finally a flaky biscuit recipe I can make successfully!! Rolled mine a bit too thin, will keep thicker next time but otherwise perfect!
Best biscuits I have ever made! Flaky and delicious with an awesome rise. Thank you for my new “go to” biscuit recipe.
I made the recipe to the T and they turned out awesome! Flaky and delicious.
I am always searching for the best quick biscuit recipe and I am totally satisfied with this one. I do however substitute butter for shortening and they come out exquisitely flaky and moist. Thank you Tyler!