For some reason unknown to me, people really like complicating biscuits. Why? I mean, we already have so many amazing recipes out there, why complicate things? This recipe comes from off the back of the White Lily flour bag because…why not? I only tweaked a couple of things. These biscuits are buttery, so soft and tender and the perfect side dish at your dinner table. With only a few ingredients, we can get these fresh homemade buttermilk biscuits out of the oven and in our bellies in under 20 minutes.

These Easy Buttermilk Biscuits are:

very easy to make…duh
incredibly soft and tender
delicious with jam or butter

Ingredients for Easy Buttermilk Biscuits:

White Lily Flour – I like using white lily, but any similar self-rising flour can do the job
Unsalted Butter – we’re using unsalted because the flour already has salt in there
Baking Powder – helps the biscuits rise even more
Shortening – helps add tenderness and flakiness
Buttermilk – adds moisture and tang

Things to Keep in Mind:

Make sure all your ingredients and tools are very cold throughout the process.
Cook with high heat. Having the oven preheated and cooking with high heat is what helps the biscuits with that initial rise.
Allow the biscuits to touch in the pan so they rise up not out. You may have to double the recipe to fit a 8″ cake pan.
Don’t overwork the dough, but the dough should be sticky and shaggy. You can add bench flour as needed.

How to Make Buttermilk Biscuits:

Prep:

Preheat your oven to 450F. Whisk together flour and baking powder together. Freeze your cubed butter and pieces of shortening, bowl of flour and baking powder, make sure the buttermilk is in the fridge and put your rubber spatula and scraper in the fridge as well to keep everything cold. Let them cool for 15 minutes or until the oven is preheated. Butter your 8″ round or square pan with lots of unsalted butter.

Making the Dough:

Combine the butter and shortening with the flour, toss them in the flour gently and squeeze them down between your fingers until small pea-sized pieces form. Chunks of butter being visible is okay.
Pour in your buttermilk. Start with one cup and mix in gently. Add in the extra 1/4 cup + 2 tablespoons if needed. Dough should be sticky enough to cling onto your hands but it should still hold it’s shape and be shaggy. It should not appear dry at all. You may not need all 1 1/4 cup + 2 tablespoons depending on your humidity and environment.

Cutting Out the Biscuits:

Dump out dough onto a lightly floured surface and gently pat into a 1″ slab. Use your dough scraper fold in thirds. Turn and do the same thing two more times. Add a little bit of flour if needed to your surface and on top of the dough, but don’t overdo it. Use a 2.5″ biscuit cutter to cut out your biscuts going straight up and down to punch out the dough. Place the dough ball into your prepared pan and continue doing this until you have your biscuits in a pan touching. Place any scrap dough in between the biscuits with space. This will allow them to rise instead of spread. Brush with 1 tablespoon of melted butter.

Baking:

Bake at 425F for 12-15 minutes or they’ve risen, have some color on them and no longer appear like raw dough. They should have resistance if you poke them with your finger. Out of the oven brush them with the other tablespoon of melted butter and allow them to cool slightly before moving to a serving bowl. Serve with some softened butter or jam and enjoy!

MORE GREAT DOUGH RECIPES:

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