Nana's Buttermilk Biscuits with Palm Shortening
Tender, fluffy buttermilk biscuits made with palm shortening for a rich, flaky crumb. The key technique—crowding them in a greased pan—ensures they rise tall and stay moist inside with golden edges. This straightforward recipe relies on cold shortening cut into dry ingredients and minimal handling to achieve biscuits that are soft, buttery, and perfect warm from the oven. Ideal for breakfast, brunch, or alongside savory dishes. Nana's version skips fussy shaping for a rustic, homey result.
Ingredients
- 3 cup all-purpose flourcake flour1:1texture modifier
softer, more tender result
- 4 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 pinch salt
- 6 tablespoon palm shortening, cold, dividedunsalted butter1:1dairyadds dairy
higher water content may need slight flour increase
- 1 ½ cup buttermilkmilk mixed with lemon juice1:1 with 1 tbsp lemon per cup milkdairy substitute
slightly different tang
Full guide →
Instructions
- 1
Preheat oven to 375°F.
- 2
Mix flour, baking powder, baking soda, and salt together.
- 3
Cut shortening into dry ingredients until thoroughly blended.
- 4
Pour buttermilk slowly while stirring until sticky dough forms.
- 5
Turn dough onto floured surface and pat with floured hands to 1 to 1.5 inches thick.
- 6
Shape biscuits using a floured can or cutter.
- 7
Add shortening to 8 or 9-inch pan and heat in oven until melted.
- 8
Remove pan and place biscuits inside, turning to coat with melted shortening.
- 9
Arrange biscuits close together in pan.
- 10
Bake 25 to 30 minutes until lightly golden brown on top.
- 11
Serve warm.
Tips
Cold shortening is essential—chill it before cutting into flour to create a flaky crumb structure.
Crowding biscuits together in the pan prevents them from browning too quickly on sides and keeps them tender and moist.
Handle dough minimally and avoid overworking—this keeps biscuits light and tender rather than dense.
Good to Know
Keep in airtight container at room temperature up to 2 days. Freeze baked biscuits up to 3 months in freezer bag. Reheat thawed biscuits at 160C for 5-10 minutes.
Prepare dough through patting step; refrigerate up to 4 hours. Shape and bake directly from cold without thawing for best rise.
Serve warm, split and buttered. Pair with jam, honey, sausage gravy, or fried chicken.
Common Mistakes
Warm shortening will distribute unevenly; use cold shortening and work quickly to maintain flakiness.
Overworking dough develops gluten and creates tough biscuits; mix gently and handle minimally.
Spacing biscuits apart allows edges to brown too much; crowd them for tender, tall results.
Substitutions
Dairy-Free Swaps
slightly different tang
Full guide →Vegan Options
General Alternatives
FAQ
Can I make these ahead?
Yes. Prepare the patted dough, cover, and refrigerate up to 4 hours. Shape, pan, and bake without thawing. You may add a few minutes to bake time if very cold.
What if my biscuits turn out flat?
Likely causes: shortening too warm when mixed, dough overworked, oven not preheated, or biscuits too thin when patted out. Ensure shortening is cold and thickness reaches 1 to 1.5 inches.
How long do baked biscuits keep?
Store in airtight container at room temperature for 2 days. Freeze baked biscuits in freezer bag up to 3 months. Reheat thawed biscuits at 160C for 5-10 minutes until warmed through.