Mama’s Buttermilk Biscuits

Mama's BEST EVER Buttermilk Biscuits

Buttermilk biscuits are as prevelent in the South as our accents.  They are a ‘must’ at most Sunday dinners, and really at any other meal during the week.  If you are a regular viewer of my weekly menu plans, you will see buttermilk biscuits on every single one.

 

It’s like milk goes with cookies – but biscuits go with everything.  Mama’s biscuits though can go just by themselves.

 

Now, my Mama’s biscuits taste like none other.  They literally melt in your mouth.  I can finish off a whole pan of her biscuits.  Actually, I have.  And, when I say melt in your mouth – that is no joke.  My grandfather – PaPa Al (pronounced PawPaw) had his back teeth removed in the army.  He had to split every biscuit he ever ate in half to remove all the ‘dough’ with the one exception of Mama’s biscuits.  

Mama's BEST EVER Buttermilk Biscuits

 
They are buttery, flaky, and the most magnificant thing you will ever have the pleasure of putting in your mouth.  

  • 2 cups self rising flour (Mama swears by White Lily)
  • a heaping 1/4 cup vegetable shortening (like Crisco)
  • 3/4 cup – 1 cup full fat buttermilk
  • a little less than a half stick of butter
  • a pizza cutter (yes, that’s right.  That’s Mama’s unique technique!)

Preheat your oven to 500 degrees.

Using your fingers, work the shortening in with the flour in a large bowl until the flour appears crumbly, about the size of little peas.  Stir in the buttermilk with a wooden spoon.  Start with 3/4 cup & add a little more if need be.
Lightly dust your countertop with a little flour.

 

Now, here is when the pizza cutter comes in! Pat the dough down into a neat rectangle – no reason to do any kneading really. Using a pizza cutter, slice the biscuits into 8 or 10 squares.  Place the biscuits into a greased cast iron pan or if you don’t have one, a round cake pan or casserole dish will do, with the sides of the biscuits just touching.

 


Melt 3 tablespoons of butter & pour that on top of the biscuits.  Bake for about 12 minutes, until lightly browned.

Melt a couple more tablespoons of butter & brush that on top of the freshly baked biscuits.

Eat them all at one sitting.  Bake another batch.  Repeat.



5.0 from 2 reviews
Mama’s Buttermilk Biscuits
 
Ingredients
  • 2 cups self rising flour (Mama swears by White Lily)
  • a heaping ¼ cup vegetable shortening (like Crisco)
  • ¾ cup – 1 cup full fat buttermilk
  • a little less than a half stick of butter
  • a pizza cutter (yes, that’s right. That’s Mama’s unique technique!)
Instructions
  1. Preheat your oven to 500 degrees.
  2. Using your fingers, work the shortening in with the flour in a large bowl until the flour appears crumbly, about the size of little peas. Stir in the buttermilk with a wooden spoon. Start with ¾ cup & add a little more if need be.
  3. Lightly dust your countertop with a little flour.
  4. Now, here is when the pizza cutter comes in! Pat the dough down into a neat rectangle – no reason to do any kneading really. Using a pizza cutter, slice the biscuits into 8 or 10 squares. Place the biscuits into a greased cast iron pan or if you don’t have one, a round cake pan or casserole dish will do, with the sides of the biscuits just touching.
  5. Melt 3 tablespoons of butter & pour that on top of the biscuits. Bake for about 12 minutes, until lightly browned.
  6. Melt a couple more tablespoons of butter & brush that on top of the freshly baked biscuits.
  7. Eat them all at one sitting. Bake another batch. Repeat.

 

Connect with Mrs Happy Homemaker!

Facebook | YouTube | Instagram | Twitter | Pinterest | Google+

Subscribe to my Email Newsletter! Just enter your email address, and never miss anything!

  • Nan

    Would this work with lower fat buttermilk? I’m from a family of notoriously BAD biscuit makers. Definitely going to give this a try.

  • Joyce

    This is the ONLY recipe for biscuits I will ever use now. I made substitutions with my first batch and was very disappointed. NAN, do not use low-fat buttermilk or stick Crisco. Follow the recipe exactly and you will have perfect biscuits. They will look just like the picture.Now I’m anxious to try the ones with cheese and garlic.

  • Cakemommee

    I just made this biscuits today and they were definitely the best biscuits I’ve ever made. My husband and the kids loved them as well. I made them exactly as it says on the recipe. Thank you for the recipe!

  • Pingback: Thanksgiving Recipe Round Up - Mrs Happy Homemaker()

  • Pingback: Crockpot Barbeque Pork Chops with Potatoes, Carrots, & Onions - Mrs Happy Homemaker()

  • kathy

    I will try these again following Joyce’s advice below. I made them the first time with stick Crisco and lowfat buttermilk (can’t find full fat). They were not good at all. One more try!

    • The Crisco sticks don’t seem to work the same for some reason – and the full fat is definitely your best bet. They will turn out buttery & addictive!

      • Just Josie

        Could you substitute lard for the Crisco here? Would love to try these but I don’t have any Crisco. Thanks!

        • Yes, you can – but it will work much better if you’re able to get your hands on some Crisco. 🙂

  • Pingback: Shortcut Moist & Cheesy Cornbread - Mrs Happy Homemaker()

  • Ashley

    If I can’t find full fat buttermilk, can I sour whole milk and use that? Or will it not turn out the same?

    • Use lowfat buttermilk if you can’t find full fat. That would be the best substitution 🙂

  • Regina

    These look great and super easy! I will definitely be trying them soon.

  • Pingback: Skinny Strawberry Cheesecake Cake - No Added Sugar, Diabetic Friendly()

  • Pingback: 3 Ingredient Cream Biscuits - Mrs Happy Homemaker()

  • Reesie Jean

    This brings back memories of my moms biscuits. She would just throw it all in with no measuring, roll them out and we were in biscuit heaven. Then we sit down with a pan of pinto and ham bean soup. I treasure the glass rolling pin that was hers, it reminds me of those wonderful biscuits and all the love that went into.

  • Pingback: Honey Oatmeal Bread (like Longhorn Steakhouse Bread!)()

  • Pingback: MawMaw's $3 Buck Cookies - Mrs Happy Homemaker()

  • Pingback: Smothered Salisbury Steak Meatballs - Mrs Happy Homemaker()

  • Pingback: Crockpot Candied Pecans()

  • Rhonda Williams

    Cooler rainy day here in Indiana, grandkids sleeping, husband plying his racing game. Perfect day for homemade sausage gravy and biscuits. I have been making this meal since I was around 9 or 10 with my mother, let’s just say I’m in my late 40’s now. I came across your recipe on Facebook And thought ohhh, I must try these. Well today was the first go at it. They turned out perfectly. Buttery, flakey, soft and melt in your mouth. I would recommend everyone try them, they’re WONDERFUL!!!
    Thanks for sharing.

  • Julia

    My husband has tried many biscuit recipes through the years but this is by far the best. Thanks

  • Shirley Milliken

    I used to make them like that all the time until I quit buying Crisco. They really are the best ever. One thing I didn’t do was pour melted butter on them and I’m sure that would have been even better. Everyone always praised my biscuits.

    • Madeline Coscetta Aliberti

      Shirley, I made mine w. Crisco but omitted the butter on top….anything w. Crisco gets a thumbs up from me….even pie crusts….I wonder if melted butter will do in the flour instead or make a difference…..I wd. appreciate it if someone wd. let me know….thank you in advance.

  • Patricia Street

    I now know how to make delicious biscuits


Mrs Happy Homemaker® is a registered trademark of Crystal Light Faulkner @2016