Fluffy Buttermilk Biscuits

There’s always been a secret in my grandmothers’ kitchens about making biscuits. I lived for both of my Grandma’s scratch biscuits growing up, especially when I would come home from college. My Big Mama would send me back to school with two--three pans of cut biscuits covered in plastic wrap, and say, “Baby, all you need to do is keep ‘em in the freezer and take out a pan at a time and cook them.” Needless to say, once back at my apartment, I would bake out each pan and load up on biscuits for breakfast, lunch, and dinner. Those biscuits would never make it to the freezer. Biscuits, butter and some Blackburn syrup was all I needed. Heck! If I could, I would live on these three things daily now!

Biscuits don’t require a lot of ingredients, but there is a skill to rolling out biscuits that takes practice and patience. You have to knead the dough. And use cold milk.

This 5-ingredient biscuit recipe includes everything you already have in your pantry, or at least almost everything. If you have regular milk in your frig, here’s how to turn it into buttermilk.



2 cups flour 
4 tsp. baking powder
1/2 tsp. salt
2/3 cup shortening
3/4 c. buttermilk 


Preheat oven to 400 degrees.

Combine flour, baking powder and salt.

Cut in shortening until crumbly.

Stir in buttermilk until moistened.

Turn dough out onto lightly floured surface. Knead until dough is smooth and no longer sticks to surface.

Roll out dough. Lightly base the rim of a cup with flour and cut out biscuits.

Gather the uncut dough, roll out and cut out more biscuits. The size of the cup rim will determine the size of the biscuits and number of biscuits the dough will make.

Bake for 10-14 minutes, or until lightly browned.

Best served hot with butter and Blackburn syrup.

If you try this recipe, let me know what ya think! You can even leave a comment below, and don’t forget to snap a pic and tag it #veethebaker on Instagram! I LOVE seeing how you whipped it up in the kitchen!