Total TimePrep: 25 min. Bake: 15 min.
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup cold shortening
- 3/4 cup buttermilk
- Preheat oven to 450°. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk; stir just until the dough clings together.
- Turn onto a lightly floured surface; knead gently, 10-12 times. Roll to 1/2-in. thickness; cut with a floured 2-in. round biscuit cutter. Place 1 in. apart on a greased baking sheets. Bake until lightly browned, 11-12 minutes. Serve warm.
Nutrition Facts1 biscuit: 82 calories, 3g fat (1g saturated fat), 0 cholesterol, 147mg sodium, 12g carbohydrate (1g sugars, 0 fiber), 2g protein.
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Aug 15, 2020
Waste of time n ingredients! Followed recipe n biscuits were about 1/2" thick, were not soft n flakey, crust was semi hard. Just nasty!!! Wont use this recipe again n wont recommend it!
Dec 5, 2019
TToo dry and didn't rise well.
Sep 2, 2019
These tasted great and may family loved them. We ate them with sausage gravy. They aren't as light and fluffy as other biscuits that I have made.
Aug 4, 2017
taste of home have the best homemade buttermilk biscuits
Aug 2, 2017
These were tasty biscuits! Part way through baking, I brushed a mixture of melted butter, parsley flakes, garlic powder, salt, and parmesan cheese on top. Delicious. I will definitely be making these again.
Jul 14, 2016
My husband and I loved them the only issue was browned on one side not both
Dec 18, 2015
No comment left
Apr 8, 2015
I have the original Reminisce magazine recipe from 1992 and it is somewhat different from this webpage. The original recipe does NOT have sugar. It also asks for 2 tsps baking powder. Have not made these yet, but will follow the magazine version when I do.
Aug 6, 2014
These biscuits were awful! They had such a bland taste and I hardly got a dozen out of this recipe let alone 1 1/2 dozen. And they were nowhere near as thick as the photo shows. Never making these again.
Apr 29, 2012
Simple to make and quite tasty. My 4 and 8 year old loved them.