Buttermilk Biscuits III

    (38)
    20 mins

    This is a taste alike recipe for buttermilk biscuits from a Southern fast food chain.


    34 people made this

    Ingredients
    Makes: 16 biscuits

    • 500 g self-rising flour
    • 1 teaspoon white sugar
    • 1 teaspoon baking powder
    • 135 g shortening
    • 475 ml buttermilk
    • 2 tablespoons buttermilk, for brushing

    Directions
    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
    2. In a large bowl, stir together flour, sugar and baking powder. Cut in shortening until mixture resembles coarse crumbs. Stir in 2 cups buttermilk, mixing just enough for dough to come together.
    3. Roll dough out until 1 inch thick. Cut into rounds with a biscuit cutter. Place biscuits on prepared baking pan. Brush biscuits with 2 tablespoons buttermilk.
    4. Bake in preheated oven for 15 minutes, until golden.

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    Reviews and ratings
    Global ratings:
    (38)

    Reviews in English (30)

    by
    55

    Great biscuits - very easy to make. I cut the recipe in half and used butter-flavored shortening and upped the sugar to a Tbsp. After mixing the dough together I let it set in the fridge for a few hours before rolling it out and cuttting it. I didn't brush the biscuits with buttermilk, but with melted butter during the last five minutes of baking. They come out light, moist, and fluffy. Plus they rise nice and high. Overall, very good especially the next day with butter and jelly.  -  01 Nov 2010  (Review from Allrecipes US | Canada)

    by
    32

    These biscuits had a very good flavor. I didn't have self-rising flour so added 1 1/4 tsp baking powder and pinch of salt for each cup flour. They didn't darken but were a light golden brown.  -  26 Mar 2006  (Review from Allrecipes US | Canada)

    by
    30

    Delicious biscuits!! These biscuits taste like the ones my southern grandmother made when I was a child. My daughter loved these and I will definitely be using this recipe again and again.  -  29 Nov 2001  (Review from Allrecipes US | Canada)

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