Old Mill Buttermilk Biscuits

Old Mill Buttermilk Biscuits | The Old Mill

Make your own biscuits the old-fashioned way – using self-rising flour and a little shortening and a little melted butter mixed with buttermilk. Biscuits, along with cornbread, are the daily bread of our table!


Old Mill Buttermilk Biscuits

Old Mill Buttermilk Biscuits | The Old Mill
  • Author: The Old Mill
  • Prep Time: 12 mins
  • Cook Time: 13 mins
  • Total Time: 25 mins
  • Yield: 12 1x
  • Category: Biscuits & Breads


  • 2 cups The Old Mill Self-Rising Flour
  • 1/4 cup vegetable shortening, chilled
  • 4 tablespoons unsalted butter, melted
  • 1 cup buttermilk
  • 1/4 cup extra flour for cutting


  1. Place a rack in the center of the oven, and preheat the oven to 450 degrees.
  2. Place the flour in a mixing bowl. Cut the shortening into the flour using a pastry blender or two knives until pea-size. Pour the melted butter into the cup of buttermilk. Pour this into the flour mixture and mix with a fork until the mixture comes together. It will have a loose consistency.
  3. Place the extra 1/4 cup flour on a work surface. Dump the biscuit dough on top of the flour, and with floured hands work it gently into the dough, patting it out to 1-inch, folding one side over like closing a book. Pat out and fold one more time. Then pat out to 1-inch thickness. Flour a 2-inch cutter and push straight down to cut 12 biscuits.
  4. Place them nearly touching in a shallow pan, and bake until golden brown, 12 to 14 minutes.
  5. Note: If you want more golden biscuits, run them under the broiler briefly.


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