Best Buttermilk Biscuits Ever

I'm warning you. This is the best biscuit recipe you'll find, and shortening is involved. You can use either Crisco or lard. Your grandmother used lard, and she was happier than today's cooks. My husband found this old recipe in an old photo album (memba those?) that was written by hand by his mother who got it from her mother. Her mother was born in the 1800s. Memaw never learned to drive but my stars she could whip up baked goods like nobody's business. She's the reason we make apricot pie at Thanksgiving. We have her culinary genes to thank for many happy years at the dinner table.


1 cup buttermilk

2 cups all-purpose flour

1 teaspoon baking powder (make sure it's fresh and not out of date)

1/2 teaspoon baking soda (same thing. Check expiration dates)

1/2 teaspoon salt

Shortening-"the size of an egg" (that's how Memaw said it)

More shortening to coat the pan and biscuits (again, Memaw never measured)

Mix this well. Knead it several times. Then use a biscuit cutter to cut a biscuit. Memaw liked them fluffy. Not skinny. Melt a tiny bit of shortening in the pan (we used a pie plate) and coat the biscuits on both sides with the shortening. This batch makes about 6-7 biscuits. Bake in a very hot oven, 425, until you like the golden color of them. Let's say you check it at 8 minutes then 10. You see Memaw never used a timer. She just instinctively knew when they were ready.

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