Buttermilk Biscuits


Recipe courtesy of Susan Ford

Makes about 8 biscuits

  • 2 cups plain flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup shortening or lard
  • 1 1/3 cups buttermilk
  • 1 tablespoon butter

Serve with Tomato Gravy; recipe here.

Old-Fashioned Buttermilk Drop Biscuits

Click image to enlarge



Preheat oven to 475ºF.

Mix together flour, baking power, baking soda, and salt in a large mixing bowl; cut in shortening or lard with a pastry blender or fork until it looks mealy.

For tender biscuits, add the buttermilk and stir just until the mixture is moistened and dough pulls away from the side of the bowl. For tougher "sopping" biscuits, beat dough with a wooden spoon until dough is elastic.

Meanwhile, melt butter in a large cast iron skillet or griddle.

Drop dough onto hot pan one large spoonful at a time (about 1/3 cup); the closer together, the higher they'll rise, further apart and they'll spread out a bit. Bake for 10 - 12 minutes, or until golden brown. Serve immediately.

TIP: Serve with Perfect Tomato Gravy

Louisiana Recipes Weekly


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