Buttermillk Bisquick Biscuits

Yield: 18 biscuits
I was wondering as I was going through the trouble to make these if the biscuits were going to be that much better than what you'd get from either the can or ol' Bisquick and yes -- they are! The crust comes out nice and crispy while the inside stays nice and moist. This recipe makes the crumbly-top kind, if you didn't infer from the instructions...


  • 3 cups self-rising flour (Bisquick)
  • 1/2 to 3/4 cups vegetable shortening
  • 1 1/2 cups buttermilk


Sift flour into large bowl and cut in the shortening. Gradually mix in buttermlk. Dough should be sticky but workable. Kneed dough on a floured surface until smooth and consistent but do not overknead. Roll out golf-sized balls to 1/4 to 1/2 inches and arrange on greased pan. Bake for 15 minutes at 425F.

Self-rising flour can be substituted with 3 cups flour, 4 1/2 tsp baking powder and 1 1/2 tsp salt.