Quick Homemade Biscuits without Buttermilk

These Quick Homemade Biscuits Without Buttermilk are soft, flaky, and delicious. Upgrade any simple meal with this flavorful biscuit recipe. 

Our family loves these quick homemade biscuits, and here are three reasons why.

1.  Biscuits are one of the most frugal foods out there, because they utilize basic ingredients most people already have on hand.
2. They are a homemade bread that doesn't have rise time. What does that signify? Quick, easy and last minute approved.
3. They escalate boring easy meals (like eggs or soup) and make them seem intentional and well thought out.

Quick Homemade Biscuits

I love making these easy homemade biscuits with crisco to accompany breakfast or dinner meals, but we make them the most when we are having country style breakfast.

You will definitely want some of our homemade raspberry jam to serve with them.

They would also pair really well with our famous breakfast casserole or our broccoli cheese soup.

Homemade Biscuits Without Buttermilk

Here's all you need to make this recipe.

Ingredients: 

• 2 Cups Flour
• 2 Tablespoons Sugar
• 4 Teaspoons Baking Powder
• ½ Teaspoon Cream of Tartar
• ½ Teaspoon Salt
• ½ Cup Shortening
• 1 Egg
• ⅔ Cup Milk

How To Make Homemade Biscuits Without Buttermilk: 

Top Left - Preheat your oven to 450 degrees. Add flour, sugar, baking powder, salt and cream of tartar into a bowl and mix with a fork.

Top Right - Add your cold shortening using a pastry cutter or fork until your mixture is coarse and crumbly. In a separate bowl, mix together your egg and milk.

Bottom Left - Slowly add milk mixture to your crumb mixture. Mix thoroughly so that all of your crumbs are moist.

Bottom Right - Drop dough by spoonfuls onto an ungreased baking pan. Bake for 10-12 minutes or until golden brown.

Serve with butter and jam, dip in soup, or top with sausage gravy. Any way you serve them, these babies taste like heaven.

Homemade Biscuits With Crisco

Tips:

• For best results, ensure your shortening is cold. You can even put it in the freezer for about 15 minutes before using.
• Do not overwork the dough as it can make your biscuits tough.
• If you prefer a more tender biscuit, you can replace half of the milk with heavy cream.

Frequently Asked Questions: 

What are the advantages of using shortening instead of butter? 

1. Flakiness: Shortening has a higher melting point than butter, so it can create flakier layers in biscuits.
2. Tenderness: Biscuits made with shortening tend to be more tender than those made with butter.

Can I substitute butter if I don't have shortening on hand? 

1. Yes! You can substitute butter with shortening at a 1:1 ratio. So in this case you would substitute ½ cup cold butter for the ½ cup cold shortening.
2. If substituting use unsalted butter or lessen the amount of salt you but into the recipe to compensate.

Procedure: The method remains largely the same. Cut the cold butter into the flour mixture until it resembles coarse crumbs and proceed with the rest of the steps as usual.

Note: While shortening can give a great texture to the biscuits, it lacks the richer flavor of butter. Some people compromise by using half butter and half shortening to get both the flakiness and the buttery flavor. I prefer to use shortening in the recipe and brush the tops of my muffins with butter right after baking.

If you make this recipe and like it we would love for you to leave us a positive comment and review, they mean so much to us.

Quick Homemade Biscuits

These Quick Homemade Biscuits Without Buttermilk are soft, flaky, and delicious. Upgrade any simple meal with this flavorful biscuit recipe. 

5 from 3 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 12

Calories: 172kcal

Author: Pretty Providence

Video

Equipment

• Oven

Ingredients

• 2 Cups Flour
• 2 Tablespoons Sugar
• 4 Teaspoons Baking Powder
• ½ Teaspoon Cream of Tartar
• ½ Teaspoon Salt
• ½ Cup Shortening Cold
• 1 Egg
• ⅔ Cup Milk

Instructions

• Preheat your oven to 450 degrees. Add flour, sugar, baking powder, salt and cream of tartar into a bowl and mix with a fork.
• Add your cold shortening using a pastry cutter or fork until your mixture is coarse and crumbly. In a separate bowl, mix together your egg and milk.
• Slowly add milk mixture to your crumb mixture. Mix thoroughly so that all of your crumbs are moist.
• Drop dough by spoonfuls onto an ungreased baking pan. Bake for 10-12 minutes or until golden brown.

Notes

Tips:

• For best results, ensure your shortening is cold. You can even put it in the freezer for about 15 minutes before using.
• Do not overwork the dough as it can make your biscuits tough.
• If you prefer a more tender biscuit, you can replace half of the milk with heavy cream.
• You will definitely want some of our homemade raspberry jam to serve with them. 
• They would also pair really well with our famous breakfast casserole or our broccoli cheese soup. 

Frequently Asked Questions: 

What are the advantages of using shortening instead of butter? 

1. Flakiness: Shortening has a higher melting point than butter, so it can create flakier layers in biscuits.
2. Tenderness: Biscuits made with shortening tend to be more tender than those made with butter.

Can I substitute butter if I don't have shortening on hand? 

1. Yes! You can substitute butter with shortening at a 1:1 ratio. So in this case you would substitute ½ cup cold butter for the ½ cup cold shortening. 
2. If substituting use unsalted butter or lessen the amount of salt you but into the recipe to compensate. 

Procedure: The method remains largely the same. Cut the cold butter into the flour mixture until it resembles coarse crumbs and proceed with the rest of the steps as usual.

Note: While shortening can give a great texture to the biscuits, it lacks the richer flavor of butter. Some people compromise by using half butter and half shortening to get both the flakiness and the buttery flavor.

Nutrition

Calories: 172kcal | Carbohydrates: 19g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 109mg | Potassium: 204mg | Fiber: 1g | Sugar: 3g | Vitamin A: 45IU | Calcium: 80mg | Iron: 1mg

Did you make this recipe?Mention @prettyprovidenceblog or tag #prettyprovidence!

Happy biscuit making friends.

xo,