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Big and Soft Buttermilk Biscuits

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Happy National Biscuit Day!!!

Yep, today is National Biscuit Day, and one of my favorite things to make and eat.  What could be better than some big soft hot biscuits right out of the oven.  Slather on some hot butter and your favorite jam, apple butter or some fried apples.  Yum!  I don’t think I’ve met a biscuit I didn’t like, sweet milk, buttermilk, big and soft, flaky and layered, drop biscuits….they’re all great.  Previously I posted my Soft and Tender Drop Biscuits recipe,  and today I’m sharing with you, my Big and Soft Buttermilk Biscuits.  Don’t be intimidated by making homemade biscuits.  They are the easiest and quickest of bread recipes to make.  Once you’ve made homemade biscuits, you’ll never go back to those biscuits in a can.  I’ll be posting more biscuit recipes in the future, I promise!

Here’s how I made um…

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I started by preheating my oven to 425 degrees.  I brushed about one tablespoon of vegetable oil across the bottom and sides of a skillet.  You can use a 10″ skillet for this recipe.  I used a large skillet, because I used the same skillet again, to make gravy.  You’ll see in the following pictures, that my biscuits only filled about 2/3 of the skillet.  I placed the skillet in the oven to let the skillet and oil get really hot.  I did this just before mixing up the biscuits.  If it starts to get too hot, just set the skillet out of the oven while you’re finishing up the biscuits.  Trust me it will stay hot… 

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Next, I placed some flour, baking soda, baking powder and salt in a large bowl and mixed it together really well.  Then I added in some cold solid shortening, (I used Crisco).  If I’m not pouring hot gravy over my biscuits, I add a pinch of sugar… 

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Now here’s the step you usually won’t see when making biscuits.  Normally you would cut in the Crisco first, then add the buttermilk, and that’s how I’ll note it in my recipe.  However, let me tell ya why I did this.  I buy buttermilk in a 2 quart container…then I pour it into small freezer containers, 1 1/8 cups of buttermilk per container and freeze it.  When I know I’m going to use some for breakfast, I place a container of frozen buttermilk in my refrigerator the night before.  The next morning it is mostly thawed with tiny bits of frozen buttermilk still present, (see the frozen bits in the picture above).  I decided to pour this very cold buttermilk right over the solid Crisco, and see what would happen when I blended both together at the same time in my biscuit dough.  Well you can see the results in my finished biscuit pictures… 

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I used my pastry blender and mixed the two into my dry ingredients, just until everything was wet.  Note:  You do not want to over mix the dough.  Mix only as much as you have to, unless you want tough biscuits.  The dough will be sticky and wet…

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Next, I dumped the wet sticky mixture onto my floured counter top and sprinkled some flour over the top…

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Then I lightly kneaded it, (folded it over a couple of times), just until it was not sticky and the dough was workable… 

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And I used the palm of my hand and patted the dough out to about a one inch thickness, because I wanted big thick biscuits…

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Next I used a 3″ biscuit cutter, because I wanted 6-7 large biscuits.  However, you can use a 2″ cutter and make more biscuits, about 9-10.  I was feeding just Don and I, so I didn’t need to make more biscuits.  I took the biscuit cutter and cut straight down through the dough and lifted the cutter straight up.  Note:  It’s important to not twist the biscuit cutter when cutting the dough.  Why?  When you twist the cutter, you press the edges of the dough together, thus creating seals in the dough.  These seals are just that…sealed…and will not rise, and will prevent the dough from rising to its fullest ability.  Your biscuits will not rise as much and won’t be as flaky.

softbuttermilkbiscuits - 10 The next thing I did was cut out the biscuits.   As I stated, I cut straight down and brought the cutter straight up, and most of the time the biscuit will stay in the bottom of the cutter, since you’re not twisting it…

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Then I dropped the biscuit onto the counter top, while cutting the rest…

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When I got to the last bit of dough, I had to reform it to shape the last biscuit.  I barely formed it, trying not to over work the dough.  My last biscuit is always the odd formed one, sometimes a little bit larger or smaller than the rest.  I used to always beg for this biscuit when my mother made biscuits…

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Lastly, I placed the biscuits in my hot greased skillet…with the sides almost touching.  Again, I used a large skillet, because I used the same skillet for my gravy, but you can use a 10″ skillet or even a cake pan or cookie sheet for these biscuits, if you don’t have an iron skillet….

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I baked the biscuits for about 15 minutes or so, until they were golden brown on top…

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Then I brushed them with some melted butter…oh goodness, and I couldn’t wait to eat one of these.  I like to pour gravy over some, and save one for some warm apple butter.  YUM!

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Make some of these for breakfast and enjoy!  



Big and Soft Buttermilk Biscuits

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
  • Yield: 7 1x


Big, thick and soft Buttermilk Biscuits, and so quick and easy!



  • 1 tablespoon vegetable oil
  • 2 cups all purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 4 teaspoons baking powder
  • 1/2 cup cold solid shortening, (I use Crisco)
  • 1 cup very cold buttermilk, (not low fat)
  • 1 teaspoon sugar, optional


  1. Preheat oven to 425 degrees.
  2. Brush the vegetable oil over the bottom and insides of the skillet. Place the skillet in the oven to get hot while mixing up the biscuits. If the skillet becomes too hot, remove it from the oven until you have the biscuits ready.
  3. Place the flour, baking soda, baking powder and salt together in a large bowl. Add the sugar, if using. Add the solid shortening. Cut the shortening into the flour using a pastry cutter, until it’s the size of peas. Add the cold buttermilk and mix lightly, just until the dry mixture is incorporated and all of the mixture is wet.
  4. Using a three inch biscuit cutter, cut straight down and up, cutting each biscuit. Do not twist the biscuit cutter while cutting the biscuits. When you get to the last biscuit, reform the dough with your hands. Place the biscuits with sides touching or almost touching, into the hot greased skillet.
  5. Bake biscuits for fifteen to twenty minutes, until the biscuits are golden brown on top. Brush with melted butter and serve hot.


  • A cake pan or cookie sheet can be used, if you do not have an iron skillet.
  • A two inch biscuit cutter can be used instead of a three inch, and will make nine to ten biscuits.
  • Buttermilk can be frozen in small containers and thawed just before using. It works even better, when very cold with small bits of frozen buttermilk still present.


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