light as a feather biscuits – the perfect weekend breakfast

I don’t know about y’all but I grew up on biscuits & butter beans.

Oh, & bacon.

Mmm, pig.

Sorry, got side tracked!

Anyways, I grew up on biscuits.

In fact – we eat ’em every Saturday morning, as is tradition.

Not that canned biscuit crud either!


Here ya go:

3 c all purpose flour
1 tsp salt
2 tsp sugar
1/2 tsp baking soda
4 tsp baking powder
3/4 c veg shortening
1 c buttermilk (1 c milk 2 tsp vinegar)

Preheat to 425F.

Sift flour with salt, sugar, baking soda, & baking powder.

With a pastry cutter, blend the shortening into the dry ingredients.

*pro tip: it’s best if the shortening is cold so that the dough doesn’t become greasy.

Mixture should resemble coarse meal.

Add the buttermilk & lightly stir until mixed – remember, don’t over mix the dough or it won’t be flaky!

Turn onto a floured surface (wax paper dusted with a bit of flour works great!) & knead for one minute so the crumbs are incorporated & dough is smooth.

Roll to a thickness of about one-half inch.

Cut with a two-inch biscuit cutter (or a floured mouth of a mason jar).

Place biscuits on a parchment-lined baking sheet &bake in a preheated oven 13 minutes-15 minutes until biscuits have risen & are golden on top. Yum!

Yield: approx 20 two-inch biscuits

per biscuit

* 164 calories, 16 g carbs, 10 g fat, 2 g protein, 1 g sugar

biscuit recipe card


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