This easy recipe can be made from start to finish in 30 minutes. I wouldn’t kid you, I made these at the last minute when I realized the pantry was bare – being snowed in for longer than I had imagined, I used most everything I had. So the biscuits were a nice side for our mushroom barley soup.
All you need for the biscuits is flour, buttermilk, shortening (or butter), cheese – which is optional, and baking powder, baking soda and salt and a little melted butter.
Roll out the dough and cut out circles, brush the tops with melted butter and bake. So quick and easy to do.
- 1 cup AP flour
- 1 cup white whole wheat flour
- 4 tsp. baking powder
- ½ tsp. salt
- ½ tsp. cream of tartar (I didn't have this so I eliminated it)
- ¼ tsp. baking soda
- ⅓ cup shortening
- 1 cup buttermilk
- ¾ cup shredded cheddar cheese
- 2 Tbsp. butter or margarine, melted, divided
- Mix flour, baking powder, salt, cream of tartar and baking soda in large bowl until well blended.
- Cut in the shortening until mixture resembles coarse crumbs.
- Add in the buttermilk and stir 4 or 5 times with a fork, then add in the cheddar cheese and continue to stir until well blended and the mixture forms a soft dough.
- Scoop out the dough and place on a lightly floured surface. Knead approximately 20 times or until smooth.
- Pat out the dough to ½-inch-thickness - or you can use a rolling pin.
- Using a glass or 2 inch cookie cutter, cut out circles.
- Place on ungreased baking sheet. Brush tops with melted butter.
- Bake 12 minutes. Remove from oven and brush tops with remaining melted butter.
- Serve warm.
These buttermilk biscuits were very light and the cheddar cheese added another level of flavor. They were delicious with our hot soup on this cold and blustery winter’s day.