Joe’s Buttermilk Biscuits

I am always on the search for a good Buttermilk Biscuit recipe. Nothing beats a fresh warm biscuit with a meal.

For breakfast time, make yourself an egg, bacon and cheese biscuit when you are on the run. Or try pouring some Sausage Gravy or Cream Chipped Beef over top of a few biscuits.

These are also great at a picnic with fried or fresh barbecue chicken hot off the grill. Or make a great bread portion of the meal.

I use a 3-1/2″ diameter Ateco biscuit cutter.

 

Joe's Buttermilk Biscuits
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Make these biscuits big and use for your own breakfast sandwich or pour some sausage gravy or creamed chipped beef over top. This recipe will make 6 large biscuits.
Servings Prep Time
5-8 biscuits 10 minutes
Cook Time
15 minutes
Servings Prep Time
5-8 biscuits 10 minutes
Cook Time
15 minutes
Joe's Buttermilk Biscuits
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Make these biscuits big and use for your own breakfast sandwich or pour some sausage gravy or creamed chipped beef over top. This recipe will make 6 large biscuits.
Servings Prep Time
5-8 biscuits 10 minutes
Cook Time
15 minutes
Servings Prep Time
5-8 biscuits 10 minutes
Cook Time
15 minutes
Ingredients
Servings: biscuits
Units:
Instructions
  1. Preheat the oven to 425ºF / 220ºC.
  2. Combine all the dry ingredients in a large bowl. Whisk lightly to airate. Add shortening and cut in until it resembles coarse meal.
  3. Slowly add the milk and continue stirring until a dough forms. You only want to lightly mix and not to work the dough.
  4. Turn out the dough onto a floured surface and knead 10-15 times. Pat out 1-inch thick. Using a biscuit cutter dipped in flour, cut biscuit. Dip the biscuit cutter in flour for each cut you make. Transfer the biscuits to a ungreased sheet pan.
  5. Bake 12-15 minutes in a 425ºF / 220ºC preheated oven until edges begin to brown slightly. Enjoy!
Recipe Notes

Note 1 - Butter flavored Crisco® - if you do not have that use solid vegetable shortening.

Note 2 - If you do not have buttermilk, make you own by adding 1-2 tablespoons of vinegar to a cup of milk and allowing it to sit 5-10 minutes to thicken up.

Serving Suggestions - plain with some butter and jam.  These also make great egg, cheese and meat biscuits for those days when you are on the run.

Share this Recipe
 

One comment

  • Evonne

    I just made these using White Lily Flour and they were some of the best biscuits I’ve ever made! So light and yummy, thanks for sharing your recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *