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Home ยป Recipes ยป Bread Recipes

Old Fashioned Buttermilk Biscuits

Updated: Sep 28, 2023 by Mindee ยท This post may contain affiliate links ยท 14 Comments

Let me show you how to make biscuits that bake up high, light, and fluffy! I'll tell you the common mistake people make that ruins those flakey layers that you crave!

With 7 simple ingredients like buttermilk, shortening, flour, etcโ€ฆyou can devour these warm topped with butter and honey in as little as 30 minutes!

A stack of 3 buttermilk biscuits.
Stack of homemade buttermilk biscuits!
Jump to:
  • Why You'll Love This Recipe!
  • Ingredient Notes
  • Step-by-Step Recipe Instructions
  • Recipe FAQs and Expert Tips
  • Related Recipes
  • Old Fashioned Buttermilk Biscuits Recipe

Why You'll Love This Recipe!

  • This is such an easy recipe! Perfect for beginners!
  • Ready in less than 30 minutes!
  • Pro tips are included in step-by-step instructions!
  • You could use this recipe for shortcakes, but I highly recommend this shortcake recipe instead that uses a sweet biscuit or scone instead.

Ingredient Notes

  • Buttermilk - you may substitute unsweetened plain Greek yogurt if you would prefer. You may need a bit more than the amount of buttermilk called for because it's thicker though.
  • Shortening - NO, you can't substitute butter in this one. I do highly recommend using butter-flavored shortening if you have it.
  • Cream of Tartar - What does it do, and why do you need it? Cream of tartar acts as a leavening agent and a stabilizer in yeast-free baked goods. In this case, it reacts with the buttermilk to give the dough the lift and muscle it needs before the baking powder kicks into the oven.
Ingredients for buttermilk biscuits.
What you'll need to make this recipe.

Step-by-Step Recipe Instructions

  • Preheat the oven to 425 degrees.
  • Spray a baking sheet with non-stick cooking spray or line it with parchment paper.
  • In a large bowl, whisk together the flour, baking powder, sugar, cream of tartar, and salt.
  • Add the shortening.
    • Pro-Tip - Shortening is necessary for biscuits because of the higher melting point and the fact that isn't doesn't release steam during the cooking process. It also doesn't mix into the dough will ease like butter does. These reasons result in the flakiness and texture traditional biscuits should have.
Whisk together the dry ingredients and add the shortening.
Whisk together the dry ingredients and add the shortening.
  • Cut in the shortening until the mixture resembles coarse crumbs.
  • Pour in the buttermilk and mix just until most of the flour is incorporated. Dump out onto a lightly floured surface and pat the dough out to about ยพ inch thick.
    • Pro-Tip - Resist the urge to knead or work the dough into a ball. The shortening chunks are what give biscuits their flakiness. If you work the shortening in, you will get heavy non-flaky biscuits.
Cut in the shortening, mix in the buttermilk and pat out the biscuit dough.
Cut in the shortening, mix in the buttermilk, and pat out the biscuit dough.
  • Using a biscuit cutter or cookie cutter that is 2 ยฝ inches in diameter, cut out biscuits and place them on the prepared baking sheet.
    • Pro Tip - DO NOT twist the cutter. ย Twisting the cutter seals the edges together, and the biscuits will not rise.ย  People ask why their biscuits turn out flat or why they don't rise when baking all the time.ย  This is one of the main reasons why.
  • Bake the biscuits at 425 degrees for about 12-15 minutes or until the tops are lightly browned.
  • Serve hot with butter, honey, jam, or whatever else you can think of!
Cut out biscuits by pressing the cutter straight down without twisting.
Cut out biscuits by pressing the cutter straight down without twisting.

Recipe FAQs and Expert Tips

Why would substituting butter make such a difference?

When it comes to baking, we use different fats for different baked goods to get specific results. Sometimes that's flaky, sometimes is very moist, sometimes it's chewy, etc... For more info, check out this article on Butter vs. Shortening.

What does buttermilk do for biscuits?

The acidity in the buttermilk acts as an extra leavening agent as well as adding moistness to the biscuits.

Why do biscuits end up flat or not rise?

Most often, biscuits end up flat because the dough has been overworked, and the shortening has been blended into the dough as opposed to left throughout in chunks causing flaky spaces between the layers. Also, people tend to twist the biscuit cutter during the cutting-out process, sealing the edges shut. This makes it so the biscuits can't rise.

What do biscuits go well with?

We like them with all kinds of Soups or Salads!

What's the best topping for biscuits?

I am a sucker for Honey Butter! It just makes everything in life better! I also recommend some Raspberry Butter or some yummy Maple Butter!

Related Recipes

  • Whole Wheat Dinner Rolls - Light, fluffy, and easy too!
  • No Knead Parkerhouse Rolls - These will not disappoint!
  • Homemade French Bread Bowls -Customize to the size of bread bowl you need!
  • Homemade White Bread - Just like your Grandma used to make!

Have you tried this recipe? If so, leave me a rating and a comment below! And don't forget to subscribe to my newsletter to get my latest recipes sent right to your email! You can also follow me on Facebook, Pinterest, and Instagram!

A stack of hot buttermilk biscuits.

Old Fashioned Buttermilk Biscuits Recipe

Mindee
Let me show you how to make biscuits that bake up high, light, and fluffy!ย  I'll tell you the common mistake people make that ruins those flakey layers that you crave!ย  With 7 simple ingredients like buttermilk, shortening, flour, etc...you can devour these warm topped with butter and honey in as little as 30 minutes!ย 
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Bread
Cuisine American
Servings 8 serving
Calories 242 kcal

Ingredients
  

  • 2 Cups Flour
  • 1 Tbs Baking Powder
  • 2 teaspoon Sugar
  • ยฝ teaspoon Cream of Tartar
  • ยผ teaspoon Salt
  • ยฝ Cup Shortening
  • 1 Cup Buttermilk

Instructions
 

  • Preheat the oven to 425 degrees.
  • Spray aย baking sheetย with non-stick cooking spray or line it withย parchment paper.
  • In aย large bowl, whisk together the flour, baking powder, sugar, cream of tartar, and salt.
  • Cutย in the shortening until the mixture resembles coarse crumbs.
  • Pour in the buttermilk and mix just until most of the flour is incorporated.
  • Dump out onto aย lightly floured surfaceย and pat the dough out to about ยพ inch thick.ย 
  • Don't knead or work the dough.
  • Using aย biscuit cutterย or cookie cutter that is 2 ยฝ inches in diameter, cut out biscuits and place them on the prepared baking sheet.
  • Remember to press the cutter straight down without twisting.
  • Bake the biscuits at 425 degrees for about 12-15 minutes or until the tops are lightly browned.

Notes

  • Don't sub butter for the shortening.ย  The results WILL NOT be the same.
  • Butter-flavored shortening adds a butter flavor to these, which makes them even better!
  • Read through my post for all my tips for this recipe!

Nutrition

Calories: 242kcalCarbohydrates: 28gProtein: 2gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 2gCholesterol: 4mgSodium: 203mgPotassium: 80mgFiber: 1gSugar: 4gVitamin A: 50IUVitamin C: 2mgCalcium: 168mgIron: 2mg
Keyword best buttermilk biscuits, easy buttermilk biscuits, old fashioned buttermilk biscuits, southern buttermilk biscuits
Tried this recipe?Let us know how it was!

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Comments

  1. Bintu | Recipes From A Pantry

    August 10, 2021 at 1:43 pm

    Thank you so much for mentioning my honey butter! These buttermilk biscuits are absolutely delicious!

    Reply
    • Mindee

      August 11, 2021 at 6:02 am

      You're welcome! I love honey butter!

      Reply
    • Jody

      October 06, 2022 at 12:58 am

      Should I use cold shortening (place it in the fridge) or just room temperature is fine?

      Reply
      • Mindee

        October 06, 2022 at 4:58 am

        I usually just use room temperature but you can chill it first if you would like.

        Reply
        • Jody

          October 06, 2022 at 3:24 pm

          I ended up chilling it very slightly in the fridge. I just took them out of the oven. I followed all your tips and they do smell amazing but I dont see very much rise in them. Just a bit more rise than what they were when I cut out the rounds of dough. Is that how much rise to expect? Will taste them when they cool a bit.

          Reply
  2. Jeff

    August 09, 2021 at 9:30 pm

    Very Good

    Reply
  3. Stephanie

    August 09, 2021 at 12:54 pm

    Thank you for all the wonderful pro tips throughout! I'd made something similar before and they just didn't turn out. I was kneading the dough too much and I think I also turned my biscuit cutter in the process. Now I know better and the biscuits came out so fluffy!

    Reply
  4. jack

    August 09, 2021 at 12:35 pm

    These biscuits are delicious and rise really well!

    Reply
  5. Elizabeth

    August 09, 2021 at 12:08 pm

    These biscuits were absolute perfection! So delicious and the recipe was super easy to follow!

    Reply
  6. Julie

    August 09, 2021 at 12:02 pm

    These biscuits look so light and fluffy. Appreciate all the tips and tricks that makes these such perfect biscuits.

    Reply
  7. Irina

    August 09, 2021 at 11:28 am

    It's countless how many times I tried to make such biscuits, and I failed. But, thanks to your recipe, I finally succeeded! I am happy! Once again, thanks!

    Reply
  8. Jeff

    March 15, 2021 at 7:33 pm

    Favorite biscuits

    Reply
  9. Becky

    April 13, 2019 at 4:44 pm

    I LOVE this recipe and make it all the time! Thank you, thank you for telling me not to twist the cutter when cutting out the biscuits, because that is the way I've always done it and my biscuits never seem to rise. Once I stopped twisting, they rose beautifully.I love your beautiful blog and the time you put in taking all the pictures with each cooking step.

    Reply
    • mindeescookingobsession

      April 13, 2019 at 4:47 pm

      Thank you!!! You are so sweet!

      Reply
5 from 9 votes

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