This buttermilk biscuit recipe produces soft, tender biscuits with a tall rise and golden-brown tops, using just a few everyday ingredients. It’s a reliable, old-fashioned approach that’s easy to follow and perfect for breakfast, brunch, or as a dinner side.
These homemade biscuits are a Southern classic: tall, flaky on the outside, and soft inside. They come together quickly and use familiar, budget-friendly pantry items, so they’re great for families and bakers of any skill level.
What you’ll love about this easy buttermilk biscuits recipe
- Quick & easy – No complicated steps; ready in minutes.
- Budget friendly – Uses common pantry staples.
- Family friendly – Tall, tender biscuits that appeal to all ages.
Recipe Ingredients
To make these classic Crisco biscuits you will need:
- Self-rising flour
- Baking powder
- Crisco (shortening)
- Buttermilk
- Melted butter (to brush on after baking)
Ingredient notes
- Self-rising flour: Southern brands (for example, White Lily) yield a lighter texture, but any self-rising flour will work.
- Crisco: Use a pastry cutter, two knives, or a food processor to cut the shortening into the dry ingredients until the mixture looks like coarse crumbs.
- Buttermilk: Real buttermilk is best. If you don’t have any, mix milk with a tablespoon of white vinegar or lemon juice and let it sit a few minutes as a substitute.
How to make buttermilk biscuits — step by step
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together 4 cups self-rising flour and 1 tablespoon baking powder.
- Add 3/4 cup shortening and cut it into the flour until the mixture resembles coarse crumbs.
- Make a well in the center and pour in 2 1/4 cups cold buttermilk. Stir gently until a shaggy dough forms. Do not overmix.
- Turn the dough onto a lightly floured surface and knead gently 3–4 times until it holds together.
- Pat or roll the dough to about 3/4 to 1 inch thick.
- Cut biscuits with a round cutter or a floured glass, pressing straight down (do not twist) to help them rise.
- Place the biscuits close together on the baking sheet for softer sides and taller biscuits; space them apart for crisper edges.
- Bake 10–13 minutes, or until the tops are golden brown.
- Remove from the oven and brush the hot biscuits with melted butter. Serve warm.
Pro tip
Use a bench scraper to help turn and shape the dough on a lightly floured surface. Resist adding too much flour—just enough to keep the dough from sticking. Overworking or adding excess flour makes dry, tough biscuits instead of light, tender ones.
Storage and reheating
Storage: Store baked biscuits in an airtight container or wrapped in plastic at room temperature for 2–3 days.
Reheating: Microwave for 10–15 seconds for a quick warm-up, or reheat in a 300°F oven for a few minutes to restore a crisp edge.
Freezing: Cool completely, wrap tightly, and freeze up to 2 months. Reheat from frozen in a 300°F oven until warmed through.
Additions & substitutions
Additions:
- Add shredded cheddar to the dry mix for cheesy biscuits.
- Sprinkle a little sea salt on top before baking for extra flavor.
Substitutions:
- Replace shortening with chilled, cubed butter for a richer, slightly flakier biscuit.
- Use kosher salt in place of table salt if preferred.
FAQs about this buttermilk biscuit recipe
Can I freeze the biscuits unbaked?
Yes. Shape the biscuits, freeze them on a tray until solid, then transfer to a bag. Bake from frozen, adding a few extra minutes to the baking time.
Why did my biscuits turn out dry?
Dry biscuits usually come from using too much flour, overmixing, or baking too long. Handle the dough gently and avoid overworking it.
What if I don’t have a biscuit cutter?
A floured glass works well, or you can cut the dough with a knife into squares. You can also pat the dough by hand—no rolling pin required.
What to serve with these homemade buttermilk biscuits
Serve warm with melted honey butter, jam, or jelly. They also pair beautifully with fried chicken, sausage gravy, tomato gravy, soups, or chili.
Enjoy making these biscuits—try the recipe and see how quickly they become a favorite at your table!
Buttermilk Biscuits
Vicky Hadley ~ Little Chef Within
Ingredients
- 4 cups self-rising flour
- 1 Tablespoon baking powder
- 3/4 cup Crisco (shortening)
- 2 1/4 cups buttermilk
Instructions
- Preheat oven to 425°F.
- Combine self-rising flour and baking powder in a large bowl.
- Cut in shortening until mixture resembles coarse crumbs.
- Make a well and pour in the buttermilk; stir until dough just comes together. Do not overmix.
- Turn dough onto a lightly floured surface and knead gently 3–4 times.
- Roll or pat dough to 3/4–1 inch thickness and cut biscuits without twisting.
- Place biscuits close together on an ungreased baking sheet for taller biscuits.
- Bake 10–13 minutes, until tops are golden.
- Brush warm biscuits with melted butter and serve.
Note
Handle the dough as little as possible. Working quickly and gently keeps biscuits tender and fluffy.
Notes
Pro Tip:
Use a bench scraper to turn and shape the dough gently. Avoid excess flour to keep the biscuits soft and tender.
Nutrition
