These scratch-made Buttermilk Biscuits are tall, soft, flaky, and easy to learn how to make.
- 3 ½ cups (420 g) all-purpose flour
- 7 teaspoons (26g) baking powder
- ½ tsp baking soda
- ½ teaspoon salt
- ½ cup(113g) unsalted butter, cold
- ¼ cup(48g) vegetable shortening, cold
- 1 cup(236ml) + (1-2 tbsp as needed) buttermilk, cold
- Preheat the oven to 375°. Line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, combine all the dry ingredients and whisk together.
- Grate the butter using a large cheese grater and cut the vegetable shortening into smaller cubes. Using a pastry cutter or two forks, cut the butter and shortening into the flour mixture until the mixture is crumbly in texture.
- Slowly add the buttermilk, mixing with a spatula until the dough comes together in a rough ball. If needed, add an additional 1-2 tablespoons of buttermilk to absorb the remaining dry ingredients.
- Turn the dough out onto a clean, well-floured surface. Press into a rectangle, then visually divide into thirds and fold the two ends into the middle to form one large rectangle. Then press the dough out into a rectangle again.
- Gently roll out until it’s about 1 inch thick. Use a biscuit cutter or glass to cut out as many biscuits as you can. Press the excess dough back together and continue cutting out the biscuits until there’s no dough remaining. Place the biscuits on the prepared baking sheet.
- Bake in the middle rack of the oven for 12-18 minutes, until the tops start to turn brown. Once baked, remove from the oven and place on a wire cooling rack. Serve warm.
- Storing: Biscuits may be stored in an airtight container or baggie for up to 3 days. Reheat in the microwave for 15-20 seconds.
- Shortening substitute- cold butter may be used instead
- Category: Bread
- Method: Oven
- Cuisine: American
Keywords: buttermilk biscuits, easy homemade biscuits