We love biscuits! I like restaurant biscuits, store bought biscuits, biscuits in a can, biscuit sandwiches, and homemade biscuits. You get the idea. I like them all! These easy buttermilk biscuits can be prepared the night before or baked right away. Biscuits are great with butter and jam or butter and honey. So good and made in your own home.
I love biscuits because they’re so delicious!
The dough is nice to work with. I used the rim of a glass, dipped in flour to cut out the biscuit dough rounds. I was able to get 21 (2 1/2 -3 inch) buttermik biscuits.
You can set the biscuit dough rounds in two greased 13 x 9 pans and place in the refrigerator and bake the next morning. They come together so easy, you can also bake right away, too. I have done both ways and they come out great! I baked mine in two greased cast iron pans, plus another small cast iron. Perfect for a family gathering.
These are perfect for making breakfast biscuit sandwiches. Slice biscuits in half. Heat up a few slices of ham. Make eggs (omelette style), then add a slice of cheese on top. Wrap in foil and place in oven, set on warm. When people were walking out the door for school or work, they would leave with a warm buttermilk biscuit breakfast sandwich. Simple homemade breakfast on the go.
Get ready to sing it, “My biscuits bring all the boys to the yard, and they’re like, it’s better than yours. I could teach you, but I’d have to charge.” (Song from Kelis – Milkshake)
Dance your way to the kitchen and bake up some memories! ❤
Easy Buttermilk Biscuits Recipe
- 1/4 cup butter flavor Crisco
- 1/4 cup salted butter
- 2 1/2 Tablespoons sugar
- 4 cups self-rising flour – sifted
- 1 teaspoon vanilla
- 1 teaspoon butter extract – (optional)
- 1 3/4 cups buttermilk
- Grease two 13 x 9 pans or desired baking pans. Set aside.
- In large bowl add sifted self-rising flour, sugar and Crisco/butter. Use your hands to combine and blend together until moist and blended.
- Add the buttermilk, and extracts to the flour mixture. Use a wooden spoon to start mixing together. Once a dough starts to form, use your hands to finish forming dough. If dough is a little sticky, add more flour 1/4 cup at a time.
- Flour your work surface. Roll out dough into a 13 inch diameter and 1/2 inch thickness. Cut out biscuits with desired cutter ( I used a 2 1/2 inch rim of a drinking glass). Don’t twist the cutter to remove the biscuit dough. The twisting may cause the biscuits not to rise properly. Just cut straight down.
- Place biscuit dough rounds in greased baking pans. Re-roll any remaining pieces of dough and finish cutting out biscuits.
- If baking another time, place plastic wrap over top and store in the refrigerator.
- If baking right away, preheat oven to 425 F degrees. While the oven is preheating allow the biscuits to rest.
- Bake for 15 minutes. Butter tops and serve warm.
- You can use all butter or all Crisco. Use up whatever you have in the house.
- Make your own self-rising flour. For every 1 cup of self-rising flour use (1 cup flour + 1 1/2 teaspoons baking powder + 1/2 teaspoon salt)
- Make your own sour milk if you don’t have buttermilk. Add 1 tablespoon of vinegar to measuring cup and fill with milk to equal 1 cup. Allow to sit for 5 minutes and get sour.