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  • 6 cups bleached all-purpose flour, sifted (White Lily soft wheat flour is recommended)
  • 2 Tbs. baking powder
  • 1 Tbs. salt
  • 1 Tbs. sugar
  • 6 Tbs. butter, chilled and cut into sheets
  • 6 Tbs. shortening, chilled
  • 2 1/2 cups buttermilk


*For tender biscuits, keep ingredients cold and work as quickly as possible.
Preheat oven to 500ºF. Combine dry ingredients with whisk. Hand-toss butter and shortening into dry ingredients. Add buttermilk. Mix until dough begins to form. Dump dough onto floured work surface and pat into rough rectangle about 3/4-inch thick. Fold dough into thirds, flatten with hands, and fold again. Cut biscuits from dough using two-inch round cutter. Arrange biscuits so they almost touch on ungreased cookie sheet. Bake for 13 to 18 minutes or until biscuits have risen and tops are light brown.

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