Southern Buttermilk Biscuits

Submitted by: Deb Teat

Makes: 1-2 Dozen

  • 2 c. all-purpose flour
  • 2 t. sugar
  • 2 t. baking powder
  • 1 t. salt
  • 1/2 t. soda
  • 1/3 c. shortening
  • 2/3 c. buttermilk* (see below)

*We usually don't have buttermilk, so I just add about 1-1/2 teaspoons white distilled vinegar to a 2/3 cup of regular milk, and it sours it like buttermilk

Heat oven to 450ºF. Sift flour, sugar, baking soda, and salt in bowl. Cut in shortening with a pastry blender (or you can use your fingers, that works too) till mixture looks like meal. Stir in milk till mixture rounds into ball and no dry ingredients remain in bowl.

Round up dough on lightly floured cutting board, knead lightly 20 to 25 times, about 1/2 a minute. Roll about 1/2-in. thick, cut with floured biscuit cutter, or use mouth of small floured drinking glass.

Place on ungreased baking sheet. For crusty sides, place about 1-in. apart--for softer sides, place close together. Bake 10 to 12 minutes, or till golden brown, if you make the biscuits about 1-3/4-in. around.

"They go very well with hot syrup and butter."


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