The BEST Homemade Buttermilk Biscuits are back! We have these almost every Sunday morning. They’re so easy to make, and so delicious!
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The BEST Homemade Buttermilk Biscuits
Almost every Sunday morning, like clockwork, “The BEST Homemade Buttermilk Biscuits” make an appearance on our breakfast table. It may have something to do with how easy they are – and how fabulous they are with my Sausage Gravy! 😉
This is one of those recipes I’ve had forever – but never really used until a few months ago. To tell you the truth, I love Bisquick. A lot. I use it in so many things! I always figured making from-scratch biscuits would be “too much work”. After deciding we were paying waaaaaay too much for Bisquick and other “convenience” products at the store, I decided it was time to break out some of the old recipes and make some of this stuff for myself. Not to mention, I love the idea of knowing exactly what is in what my family is eating – I can control the quality!
I always make the last bit of the biscuit dough into a heart << you can see it on Instagram by clicking this link>> ….. and my kiddos always fight about who is going to get it. I usually give it to Brian or one of the younger kiddos …. and sometimes, I just use my heart cookie cutter and make all of the biscuits hearts so no one feel s left out! 😉
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- 1/2 cup shortening
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup buttermilk
- 4 tablespoons butter, melted (optional)
- Preheat oven to 450°F.
- In a medium bowl, cut the shortening into the flour, sugar, baking powder, baking soda and salt with a pastry blender or by crisscrossing 2 knives, until the mixture looks like fine crumbs. Stir in the buttermilk until the dough comes together and leaves the side of the bowl. (The dough will be soft and sticky).
- Turn dough onto a lightly floured surface. Knead lightly 10 times. Roll or pat in ½-in. thickness. Cut with a floured 2½-in. biscuit cutter. Place biscuits on an ungreased baking sheet about 1-inch apart for crusty sides - or touching for soft sides.
- Bake 10-12 minutes or until golden brown. Immediately brush with melted butter and remove from cookie sheet. Serve warm.
Amount Per Serving: Calories: 1943Total Fat: 107gSaturated Fat: 27gCholesterol: 7mgSodium: 1399mgFiber: 7gSugar: 22gProtein: 32g
Originally published on February 10, 2014. Updated on April 25, 2021.