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Grandma's Easy Buttermilk Biscuits


Self-rising flour, shortening and buttermilk, easy as biscuit pie.













Low Cholesterol, Cholesterol-Free, Trans-fat Free


1 cup self-rising flour
2 tablespoons vegetable shortening
a spoonful about the size of an egg
¼ cup buttermilk
fresh, as needed


Use enough buttermilk to make the dough really sticky but still enough to knead and roll out.

Mix the ingredients together (add the buttermilk a little at a time).

Turn out the dough on a floured board and knead in more self rising flour (but try not to handle the dough too much!).

Roll out the dough to about ¼ inch and then fold the dough over to double it and press on it lightly.

This fold in the dough will make the biscuits pull apart easily after they are cooked.

Cut out biscuits about 2½ inches in diameter using a glass dipped in flour.

Re-roll the dough as needed.

Place the biscuits in a baking pan up close against each other - this will make them rise higher.

Some people put a little bit of vegetable oil in one end of the pan and run the tops of the biscuits through the oil then place them in the other end of the pan.

This makes them get crustier and browner on top.

Bake the biscuits at 450℉ (230℃) until they are lightly browned (about 15 minutes).

Serve with butter, jelly, honey, or filled with bacon, sausage, etc.

1 cup of flour makes about 4 or 5 biscuits, but you can increase the recipe easily, just always use one spoon of shortening the size of a small egg for each cup of flour.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 42g (1.5 oz)
Amount per Serving
Calories 13534% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 330mg 14%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 0% Vitamin C 0%
Calcium 10% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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