Mom’s Buttermilk Biscuits
Total TimePrep/Total Time: 30 min.
Easy to stir up and it made just the right amount for family. I did use butter instead of shortening because we like a buttery biscuit.
Miri, Any fat can replace shortening. Butter is flavorful, margarine, even vegetable oil or extra virgin olive oil. As a tip, I roll my dough into a rectangle then fold it into thirds like a letter for an envelope, then gently roll it down to the thickness or your original rectangle, cut out your biscuits and flip them over and placed on the baking tray (floured side up gives you a nice flat topped biscuit) and by folding the dough you have made a biscuit which can be easily separated so you can butter your biscuit!!
@Miri: You can substitute lard for shortening.
Were I live we don't have shortening. What can I use in place?
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This is a wonderful recipe. After reading the previous reviews, I did roll them out thicker so they'd rise taller. They turned out perfectly! No change to the actual recipe though.
I rolled them out to 1/2 inch, and they didn't get as tall, light and fluffy as I'd hoped.
Great, simple biscuit recipe! This recipe also lends itself very well to additions like cheese or garlic and herb. I did have to make my own buttermilk, by adding a little bit of vinegar to my milk. As a feild editor for taste of home magazine I enjoyed classic recipes let me dress them up a little bit with my own ingredients!
These biscuits baked beautifully. I used all whole wheat pastry flour and added a tablespoon of honey to the mix. I made them to go with this gravy dish ( https://stage.tasteofhome.com/recipes/sausage-gravy) for breakfast today!! Needless to say, I have a happy hubby.
These are great. I might change them to super if I can get better at making them with one hand. I am always looking for ways to improve since I had a stroke myself!!