These buttermilk biscuits are a staple in the South and are a simple preparation with shortening and buttermilk. This is a classic recipe, perfect for everyday biscuits. Feel free to use part butter in these biscuits.
Make sure you have the butter ready to spread when they come out of the oven!
Preheat oven to 425 F (220 C/Gas 7). Line a baking sheet with parchment paper or leave it ungreased.
In a large bowl, sift together flour, baking powder, salt, and baking soda.
Cut the chilled shortening into the flour mixture with a pastry blender until the mixture forms coarse crumbs.
Add buttermilk, tossing with a fork until dough holds together.
Turn dough onto a floured surface and form gently into a disk.
Knead lightly a few times, just until you have smooth, soft dough. Do not overwork the dough.
Pat dough to a 1/2 to 3/4-inch thickness. Using a biscuit cutter or glass dipped in flour, cut out biscuits.
Place the biscuits about 2 inches apart on the baking sheet.
Gather the trimmings and repeat forming and cutting.
Note: Because the dough from trimmings is worked a little more, you might want to place the last ones on the end of the baking sheet so you can keep track of them. They won't be quite as light as the rest.
Bake the biscuits for about 12 to 15 minutes, until golden brown.
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