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My 5 year old is a bread guy. For sure. He remembers restaurants by their naan, tortillas, or french bread. And he has a special place in his heart for homemade buttermilk biscuits.
These one are served weekly around here- they are both easy and yummy!
Trisha Yearwood’s Biscuit Recipe
4 T shortening
2 c flour
3 t baking powder
1/4 t salt
3/4 cup buttermilk, well shaken
DIRECTIONS Cut the shortening and flour/baking soda/salt together with a pastry cutter. Slowly add buttermilk, stirring with a fork to form dough. Flatten onto a floured surface. Cut out small circles using a biscuit cutter (or, in our case, a juice glass). *Note, the less you touch the dough, the better.
Bake at 450 for 12-15 minutes (the original recipe says 10-12 minutes, but it takes longer around here).
Serve (and earn extra mom-stars from your littlest Bread Guy). YUM!
These look SOOOO good. I live in Colorado Springs, and I’ll tell you…I went from baking fresh bread and biscuits every day when we lived at sea level, to more or less quitting it since we moved back here. I have tried recipe after recipe claiming to be ‘the best’ high altitude biscuits, but when it came down to it, it was always either texture or flavor, but never both. Given that you live so close, though, I am so excited that these could actually work. And taste is never a concern with one of your recipes…they’re always delicious!
Rachel, I had so much fun perusing your blog- the pumpkin chili looks YUMMY!
And YES, I feel like high altitude baking is TRICKY. We have another recipe that’s way more maintenance (but so yummy!)- I will ask my husband about it and pass it along as well. 🙂
Thanks so much for stopping by! We’re definitely still a work in progress style wise, but we take our content seriously 😉 That pumpkin chili (made with the pumpkin pie filling instead of plain pumpkin) has turned me into a chili believer for sure.
I’m interested to hear your other recipe. I am seriously a bread baking junkie. I once worked my way through The Bread Bible. Have you seen it? Heavenly. I don’t mind high maintenance for breads, they usually end up being worth it. And the process/final product is so satisfying!
I think you meant 3 t baking POWDER. My poor husband took a big bite of one of these with soda and was quite disappointed :). We’ll try the recipe again with powder next time and hopefully will have better results!
OH NO Anna, you’re right!!! I will fix it right away- so sorry!
I’d love to know how you eat these or with what? Here in Australia these are called Scones and they are nearly always eaten with tea/coffee and jam. Do you eat them that way, on their own or as a meal accompaniment? They look delish! Thanks
Kylie- biscuits are usually a side dish for a meal. They are super yummy… I bet you could eat them with tea as well. 🙂
Lynda M O says
Biscuits are a staple around here and I don’t need a meal beside my bickie to love it. Afternoon snacks are often jam-covered biscuits. Your recipe looks great altho I don’t keep buttermilk around, I know you can fake it somehow. I’ll look it up. Thanks for sharing.
Ha, my husband AND son could eat at your house every day. 🙂
And I don’t know how to make buttermilk off the top of my head, but you’re right- there’s definitely a way to fake it. 🙂
How many will this yield?
Melody, I think it makes 8 smaller biscuits or 6 regular sized ones. 🙂
just a quick question… would butter work just as well as the shortening? I’m trying to move more towards organic in my house and would love to use this recipe if possible!
Deborah, honestly, I don’t know. But if you try it, will you let me know how it turns out?