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Grandma's Old Fashioned Biscuits hot out of the oven

Grandma's Old Fashioned Biscuits

A light buttermilk biscuit made the old fashioned way. With jam, these biscuits are sure to please anyone hankering for a snack and they're great for sopping up gravy or with eggs in the morning. 

Course Bread
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 biscuits
Author Laura

Ingredients

  • 3 cups flour, preferably soft wheat such as White Lily Plus extra to flour the surface for rolling out the biscuits
  • 1 tablespoon baking powder
  • 1 teaspoon cream of tartar
  • 3/4 cup shortening I used Earth Balance. Grandma Howington used Crisco.
  • 3/4 - 1 cup buttermilk
  • 1 tablespoon butter, melted

Instructions

  1. Preheat oven to 400 degrees F. Whisk together the flour, baking powder and cream of tartar. Add the shortening by cutting it in with two knives or with a pastry cutter. 

    Adding the shortening to the flour and other dry ingredients for biscuits.

  2. Slowly add the buttermilk and mix the ingredients together until they form a ball of dough. 

    Dough ball ready to roll out for biscuits.

  3. Roll out the dough ball until it is about 3/4-inch thick and will accommodate about a dozen 2 to 2 1/2-inch biscuits. When cutting out the biscuits, try to leave as little space between them as possible. If there is extra dough, form it into one last biscuit. 

    Cutting dough for Grandma's Old Fashioned Biscuits

  4. Put the biscuits on an ungreased baking sheet, brush with the melted butter, and bake for about 20 minutes until golden brown on top. 

  5. Let the biscuits cool a bit on a wire rack before serving.