These buttermilk biscuits are buttery, delectable, and make the perfect southern breakfast.
Photography By E. S. Bruhmann | November 01, 2013


Mix together dry ingredients (I don’t sift flour). Cut in shortening or butter with a pastry blender. Make a well in the center of the bowl and add buttermilk or cream. Mix with a fork until it holds together well.

On a lightly floured surface, fold dough over about two or three times and with floured hands, pat into a flat circle. Roll with a rolling pin or glass, etc., to a height of about ¾ inch. Dip biscuit cutter into flour prior to cutting to keep biscuits from sticking.

Place on a greased baking sheet and bake at 450° for about 12 minutes. For soft-edged biscuits, place biscuits touching together; for crispyedged biscuits, place them apart. You can also brush the tops with melted butter either prior to or immediately after baking.

Sausage and Cheese Biscuits

Add 1½ cups of shredded cheddar cheese and/or 1½ cups of cooked and crumbled sausage to the basic recipe above. Bake as directed.

Recipe by Sally Weisenberger


  • 2 cups Weisenberger plain flour
  • 3 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup shortening
  • ¾ cup buttermilk (and I do not use low-fat buttermilk)
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