Buttermilk Biscuits

Buttermilk Biscuits are not just for dinner with butter. A good biscuit recipe can be used with the right toppings to create everything from a hearty breakfast, to a stylish appetizer and even a light dessert. Every family seems to have their own recipe – Peter’s recipe is really simple and gets great consistent results. You can have fresh biscuits on the table in under 30 minutes.

Tell us in the comments section what you would put on your biscuits and how you would serve them.

Peter’s Buttermilk Biscuits

2 cups All Purpose flour (more for dusting)
1 tsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 cup shortening (Butter/Lard/Vegetable Shortening – make sure it’s COLD)
3/4 cup buttermilk

Preheat the oven to 400 degrees.

In a food processor fitted with the steel blade, combine dry ingredients and pulse to combine.

Add shortening (butter/lard/vegetable shortening), pulse until the shortening combines with flour to the size of peas.

Add buttermilk, process to combine – until dough sticks to the blade and combines to a ball.

Place dough on a floured surface. Sprinkle top with a little more flour, and pat or roll out to 1/2 inch thickness.

Cut with 2″ biscuit cutter (or whatever size/shape you desire), place on UNGREASED cookie sheet at least 1 inch apart.

Bake 400 degrees for 15 minutes, or until biscuits rise and are golden.

Serve immediately.