Buttermilk Biscuits Recipe
Married to a Georgia boy, I had to learn, real quick, how to make made from scratch biscuits for breakfast. He grew up with both his grandmother and mother baking them each and every weekend morning. And breakfast wouldn’t be complete without a healthy but really not so healthy ladle full of sausage gravy on top. As an added bonus I have added my recipe for sausage gravy to the written part of the recipe below.
Now, after several practice attempts, here are some tricks I found which will make or break a batch of biscuits. First, make sure your vegetable shortening is cold. If you have a hot kitchen, I suggest putting the shortening in the fridge. Second, a pastry blender will be your best friend. I can sometimes use forks but I have more leverage using this handy dandy device to press the cold shortening into the flour.
When baking your dough, make sure the biscuits are always touching another biscuit. They rise so much better when placed together. There are two cooking devices I use but one I love more than the other. One is a basic cooking sheet, and the other is a cast-iron skillet. I use the cast-iron skillet because it heats wonderfully on the sides and makes a darn better biscuit. Also, keep your oven heat high otherwise your outcome is more hockey pucks than biscuits.
Similar recipes to try
Cost to make this recipe.
Buttermilk biscuits are simple in ingredients and thus are low in cost. I have calculated my batch to cost me roughly under $3 or $0.15 per biscuit.
Recipe adapted
Buttermilk biscuits is an original recipe of Vintage Mountain Homestead. All images and text are original to this website. Please visit our disclaimer page for more information.
Buttermilk Biscuits with Sausage Gravy
Ingredients
Biscuits
- 4 cups all purpose flour …[$0.92]
- 1 cup vegetable shortening cold…[$0.65]
- 2 cup buttermilk …[$0.68]
- 2 Tbsp baking powder …[$0.24]
- 4 Tbsp white granulated sugar …[$0.08]
- 1 tsp salt …[$0.07]
Sausage Gravy
- 1 lb pork breakfast sausage, any flavor
- 1/2 cup all purpose flour
- 1 cup milk
Instructions
Biscuits
- Cut butter in chunks or shortening and put in a large bowl with flour. With your pastry blender, blend butter into the flour.
- Add buttermilk or milk, baking powder, sugar, and salt to flour mixture. Fold in the wet ingredients until dough is moist.
- Flour your countertop and rolling pin. Roll out your dough to about a half to one inch thick. The thicker the dough, the higher the biscuit will rise when cooked. But you will have fewer biscuits the thicker you make them.
- Use a glass cup as a dough cutter to make your biscuit rounds.
- To bake fresh, place on a greased baking sheet. Place biscuits so they are touching one another on the sheet. Cook in the oven at 450°F or 10 to 15 minutes or until golden brown.
- To freeze, place each biscuit on a cookie sheet and immediately put in freezer. Leave in freezer for about 30 minutes or until biscuits are throughly frozen. When frozen remove from baking sheet and put in Ziploc freezer baggy.
Sausage Gravy
- In a skillet, cook pork sausage thoroughly. Grease will form in pan. Do not remove grease because this makes the gravy.
- Stir in flour and then milk. Heat mixture on medium heat until bubbly and gravy thickens. If you desire a thinner gravy, then add more milk.
- Ladle hot gravy on biscuits and enjoy.
Buttermilk Biscuits
Ingredients
- 4 cups all-purpose flour, …[$0.92]
- 1 cup vegetable shortening, cold…[$0.65]
- 2 cup buttermilk , …[$0.68]
- 2 Tbsp baking powder, …[$0.24]
- 4 Tbsp white granulated sugar, …[$0.08]
- 1 tsp salt, …[$0.07]
Instructions
- Cut butter in chunks or shortening and put in a large bowl with flour. With your pastry blender, blend butter into the flour.
- Add buttermilk or milk, baking powder, sugar, and salt to flour mixture. Fold in the wet ingredients until dough is moist.
- Flour your countertop and rolling pin. Roll out your dough to about a half to one inch thick. The thicker the dough, the higher the biscuit will rise when cooked. But you will have fewer biscuits the thicker you make them.
- Use a glass cup as a dough cutter to make your biscuit rounds.
- To bake fresh, place on a greased baking sheet. Place biscuits so they are touching one another on the sheet. Cook in the oven at 450°F or 10 to 15 minutes or until golden brown.
- To freeze, place each biscuit on a cookie sheet and immediately put in freezer. Leave in freezer for about 30 minutes or until biscuits are thoughly frozen. When frozen remove from baking sheet and put in ziploc freezer baggy.
Nutrition