Homemade Buttermilk Biscuits


There is nothing better than a melt-in-your mouth, mouth-watering, hot, fresh homemade buttermilk biscuit straight out of the oven!   I know a lot of people that are put off by making biscuits because they think that they are hard to make.  I’m here to tell you that they’re not!  They’re really quite easy. 

The statement I hear all the time is, “My biscuits always come out hard.”  My reply, “ You’re kneading them too much.”  If you knead biscuit dough too much, you will get hard biscuits.  If you very gently and, as little as possible, knead the dough, they will come out nice and fluffy and soft every time.   The recipe I use came from Frugal Families.  I’ve been using it for years and I can’t remember the last time that I had trouble with my biscuits.  Of course, I did make a few variations that worked much better.  I hope you’ll give it a try!


Easy Homemade Biscuits

2 cups self-rising flour, sifted
1/2 tsp baking powder
1/3 cup shortening
2/3 cup buttermilk (can use regular milk)
  1. Sift flour and baking powder.  Add salt if using all-purpose flour. 
  2. Pour the milk into the cup and then add the shortening till the cup reaches the 1 cup mark. (this will give you an easy way of getting the shortening out of the cup).
  3. Remove shortening from milk and add to flour mixture.  Cut into flour until mixture resembles very coarse corn meal.
  4. Pour milk into flour mixture and stir until a soft dough forms. (You may need to add a little more buttermilk, just add a very small amount at a time until you reach the right consistency.)
  5. Turn out onto a floured surface and knead about 6 to 7 times, just enough that dough starts to come together.
  6. Pat dough out to about 1/2’” thickness and cut out the biscuits with biscuit cutter (can with a hole punched in bottom and top taken off works really well.)
  7. Place on greased pan and bake @ 425 degrees for 15 to 17 minutes. Makes 10 -12 biscuit depending on how thick your dough is and how small or large you cut your biscuits.
  8. For softer biscuits, butter the tops as soon as you take them out of the oven. 


**If using all purpose flour (which is what I do), add the following per 1 cup of flour:

1 1/2 teaspoons baking powder
1/2 teaspoon salt

I usually just add a generous pinch of salt to my flour because I’m usually making a double batch and I don’t want 2 tsp of salt in my biscuits.  They do just fine. 


Note from me:  **Well, shoot!  I had pics to go with this but I can’t seem to find them.  I guess that means that I’ll have to make some more!  Check back soon to see pics added!**

This post is linked to:



URSGCC Recipe Swap 

Foodie Fridays
Friday Feasts 
Food On Fridays 

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