Easy Buttermilk Biscuits {Only 4 Ingredients!}

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Easy and delicious buttermilk biscuits for breakfast or as a side

Prep Time5

Active Time12

Course: bread

Cuisine: American

Yield:

Calories: 101cal

Author: Melissa

place the oven rack in the middle of the oven and preheat it to 425 degrees
in a large mixing bowl, pour the flour and cut in the shortening until it is pea-sized
pour all of the buttermilk into your prepared flour and fold it in until everything is combined
prepare a work surface by lightly flouring it and turn out your biscuit dough
begin folding it in half or into thirds, patting, folding it, patting, etc... only do this 3 or 4 times to get your flaky layers
push the dough into a circle that is about 1 inch high
use a biscuit cutter or a glass opening to push into the dough and pull it straight up
place your shaped biscuit onto a baking sheet lined with parchment paper
you should get 6 or 7 biscuits from the dough
brush melted butter on biscuits
Bake for 12 minutes

nutrition facts are only an estimate

Enjoy warm with butter and/or your favorite toppings

Storing leftover biscuits - store covered and at room temperature for up to 3 days

use actual buttermilk - the homemade version is just not the same in this recipe
you'll need self-rising flour to make biscuits
do not over-knead your dough - this will lead to a biscuit that is the opposite of a light and fluffy biscuit
when working the dough, fold it, pat, fold it, pat, fold it, etc... This forms layers of dough that will rise into a flaky biscuit
only knead the dough a few times - the more you handle the dough the tougher it will become
when cutting the shortening into the flour, stop when the shortening is about pea size - this will allow it to melt into the layers
when you cut the biscuits out, push the cutter into the dough, and straight up - try not to twist the cutter