Buttermilk Flattop Biscuits

These make flat-top biscuits. One can get either a square edge (which I kind of prefer) by leaving the tops dry or a prettier rounded golden slick top by brushing with remaining buttermilk. My original run at the full Tbl for salt made some pretty salty biscuits. It's better at half.


  • 4 cups all-purpose flour
  • 1/2-1 Tbl salt
  • 1 Tbl baking powder
  • 2 tsp baking soda
  • 1 cup vegetable shortening, cut into 1/2 pieces and cold
  • 1 1/2 - 2 cups buttermilk, divided, some additional for brushing


In a large bowl mix together flour, salt, baking poder and baking soda. Cut in the shortening until the mixture forms coarse crumbs.

Make a well and add 1 cup buttermilk. Quickly cut dry ingredients into the buttermilk to form a sticky dough. Add more buttermilk as necesary.

Turn out the dough on a floured surfaceand foldover itself 3-4 times. Press out to 1/2 to 1 1/2 inches thick: biscuits will double when cooked. The larger size allows for modest eating of only halves. Section with a 3-inch cutter or floured rim of a pint glass abd arrange on an ungreased cooke sheed. Optionally brush with buttermilk for rounded top.

Bake at 375F for 20-25 minutes or until golden.