Buttermilk Biscuits

Here's an old-school recipe that couldn't be simpler—or tastier!

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Easter Recipe: Buttermilk Buscuits

Back in the 1940s my mom made biscuits on a woodstove with wheat from my daddy’s field.

A lot has changed since then, but some traditions are worth keeping. Mom’s homemade Buttermilk Biscuits are still easy to prepare and delicious. Try them at your table this Easter!


8 c. flour
⅓ c. vegetable shortening
1 c. buttermilk


1. Sift flour into large mixing bowl. Hollow out a nest in the middle of the flour and place shortening inside.

2. Add buttermilk slowly to the flour and shortening and stir with a spoon.

3. Spread a well-floured sheet of wax paper on your workplace and set the dough on it. Separate dough into two pieces so it’s easier to work with. Cover your hands in flour so the dough does not stick to your fingers.

4. Remove small egg-size pieces of dough one at a time, roll them into disks and place them on a baking pan two inches apart.

5. Bake at 425 degrees for 8 to 10 minutes. Serve with blackberry, plum or apple jam.

Makes one dozen biscuits.

Nutritional Information:  Calories: 350; Fat: 6g; Cholestrol: 0mg; Sodium: 1070mg; Total Carbohydrates: 63g; Dietary Fiber: 2g; Sugars: 0g; Protein: 9g.

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