Homemade Buttermilk Biscuits


There is nothing like a warm buttery, flaky biscuit hot from the oven, smothered in jam.  Last week I made a delicious Strawberry Jam, and thought to myself 🤔what would pair better with a delicious jam them than homemade buttermilk biscuits. 

Growing up I loved the biscuits at Popeyes, anytime I ordered I would always skip the sides and opt for an extra biscuit.  I’ve never really attempted to make my own. I always felt comfortable making drop biscuits like the Garlic Cheddar Biscuits, but always felt a bit intimidated to make flaky biscuits, not really sure why 🤷🏽‍♀️.

But I got over that little fear in my head and went for it. And OMG they were delicious. The smell of the biscuits had Jeremy and I both salivating uncontrollably lol.I couldn’t wait to try one, and when I did, I couldn’t just have one biscuit.

COLD butter and shortening is the key to great flaky biscuits. I put the shortening and butter in the freezer so it would get extra cold, and then I grated it into the flour mixture so it was well incorporated, and would create those flaky layers I was looking for.  

With all that being said…. these biscuits are A must have! 

Homemade Buttermilk Biscuits 


2-1/2cups self rising flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons of frozen vegetable shortening
8 tablespoons of frozen unsalted butter
2 tbsp butter melted
1-1/4 – 1-1/2 cups buttermilk, chilled


  1. Preheat oven to 450 degrees, and adjust oven rack to lower-middle position. 
  2. Whisk self rising flour, baking powder, and salt in large bowl. 
  3. Grate frozen shortening and butter into the flour mixture.  
  4. Refrigerate mixture for about 30 minutes.  
  5. Spray 24-inch-square area of counter with vegetable oil spray and sprinkle ⅓ cup flour across sprayed area, then gently spread flour across counter with palm to form thin, even coating.
  6. Add 1 cup of buttermilk to flour mixture. Mix with hands, adding 2 tbsp of buttermilk at a time until the mixture forms a ball with no dry bits of flour.  
  7. Transfer dough to center of prepared counter, dust surface of dough with flour.  Pat dough into a square, and roll to a 1/4 inch thick, dusting dough and rolling pin as needed.
  8. Fold dough into thirds, lift short end of dough and fold into thirds again, forming a rectangle.  Rotate dough about 90 degrees, and fold again.  
  9. Roll dough into about a 10 inch square, but this time roll to about 1/2 inch thick.  Flip dough over and cut into nine 3 inch rounds using a floured biscuit cutter. Place biscuit dough rounds on a baking sheet, spacing them about 1 inch apart.  
  10. Gather dough scraps, and repeat the folding process until you can’t make anymore biscuits.  
  11. Brush biscuit tops with melted butter. Bake, without opening oven door, until tops are golden brown and crisp, 13-15 minutes. Cool on baking sheet before serving.

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