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Buttermilk Biscuits

This is a very quick recipe and I make it often. Guests and family love them when they awake to the smell of these biscuits baking in the oven.

Tony’s Tip: To produce flaky biscuits, take care not to over handle the dough. For less waste, pat the dough into a square, then cut into square shaped biscuits. This recipe can be made with regular milk or low fat milk.

Yield: 12


  • 2 Cups all-purpose flour
  • 4 Teaspoons baking powder
  • 3/4 Teaspoon salt
  • 1/2 Teaspoon baking soda
  • 5 Tablespoons Vegetable shortening (chilled)
  • 2 Tablespoons butter or margarine (chilled)
  • 1 Cup buttermilk

Preparation Procedure

  1. Preheat the oven to 425 degrees F.
  2. In a large bowl, sift the flour, baking powder, salt and baking soda.
  3. Blend the shortening and butter into the flour mixture until coarse crumbs form.
  4. Add the buttermilk, mixing with a fork until a dough forms.
  5. Place the dough on a floured surface, form into a ball and Knead a few times just until smooth. (You can make the dough a few hours ahead, and refrigerate until ready to use.)
  6. Pat the dough to 3/4-inch thick.
  7. Using a 2 inch biscuit cutter, cut out the biscuits and place on an un-greased baking sheet.
  8. The dough trimmings should be reformed to 3/4 inch thick, and more biscuits cut, repeat till all dough is used.
  9. Bake the biscuits until golden, 12-15 minutes.
  10. For added flavour  and richness you may brush the tops with melted butter. Serve hot!