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Active Time : 20 minutes
Total Time : 35 minutes
Serves : 14-16 biscuits


  • 4 cups self rising flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup all vegetable shortening chilled
  • 6 tablespoons cold butter divided
  • 2 cups cold buttermilk


In large mixing bowl, combine flour, sugar, baking soda and salt. Using a pastry blender or two forks, cut shortening and 4 tablespoons butter into flour until it resembles coarse crumbs.

Make a well in the flour; pour in buttermilk. Gently fold flour into buttermilk until a sticky dough is formed. Turn dough out onto a floured work surface; dust with flour. Gently fold dough over itself 5-6 times to create layers.

Roll dough out to ¾-inch thick. Cut with a 2½-inch biscuit cutter or upside-down drinking glass. Place biscuits onto an ungreased baking sheet. Melt remaining 2 tablespoons butter; brush over biscuits.

Bake in a preheated 425°F oven 15 minutes or until golden brown.