Loretta Lynn’s 4-Ingredient Biscuits are the epitome of classic comfort food. Simple, buttery, and soft, these biscuits are the perfect addition to any meal, whether you're serving them with gravy, jam, or just a pat of butter. With only four ingredients—self-rising flour, shortening, buttermilk, and butter—these biscuits come together quickly and easily. Baked until golden and fluffy, they are perfect for breakfast, brunch, or as a side dish for dinner. Loretta Lynn’s recipe is as straightforward as it is delicious, and it’ll become your go-to biscuit recipe in no time!
Why Everyone Will Love This Recipe
What makes Loretta Lynn’s biscuits so irresistible is their simplicity and flavor. The combination of self-rising flour and cold shortening creates a light and flaky biscuit, while the cold buttermilk gives it a tender texture. The butter that’s folded into the dough and melted on top of the biscuits ensures they are wonderfully rich. These biscuits are perfect for any occasion, whether served alongside a hearty meal or enjoyed on their own with a bit of honey. They’re easy to make, and with just four ingredients, they’re a breeze to whip up even on the busiest mornings.
What Are Loretta Lynn’s 4-Ingredient Biscuits?
Loretta Lynn’s 4-Ingredient Biscuits are a Southern classic made with self-rising flour, cold shortening, buttermilk, and butter. The dough is lightly mixed to avoid overworking, ensuring the biscuits remain flaky and tender. They are baked until golden brown, then topped with a dollop of butter for an extra touch of richness. These biscuits are quick to make and require only basic ingredients, but they’re full of flavor and texture, making them perfect for any meal.
Cooking Tips
- Use cold ingredients: Cold shortening and buttermilk are key to getting flaky, tender biscuits. Keep the shortening in the fridge until you’re ready to use it and use cold buttermilk directly from the fridge.
- Don’t overwork the dough: The key to light and fluffy biscuits is not overworking the dough. Stir just until the ingredients are combined—no more.
- Flour your surface: Lightly flour your work surface and rolling pin to prevent the dough from sticking. Use as little flour as possible to keep the biscuits tender.
- Keep it simple: The dough should be just slightly sticky. If it gets too sticky, add a bit more flour, but avoid adding too much.
- Top with butter: A pat of butter on top of each biscuit when they come out of the oven adds richness and flavor that makes these biscuits extra special.
Frequently Asked Questions
Can I make these biscuits without buttermilk?
If you don’t have buttermilk, you can substitute with regular milk, but the biscuits won’t be as tender or flavorful. To make a quick buttermilk substitute, mix ¾ cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.
Can I freeze these biscuits?
Yes! You can freeze unbaked biscuits. After cutting them, place them on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer bag. When you’re ready to bake, cook them from frozen, adding a few extra minutes to the baking time.
Can I use a different fat instead of shortening?
Shortening gives these biscuits their light, flaky texture, but you can substitute with cold butter or lard if you prefer. Just make sure to work the fat into the flour until it forms small crumbs.
How do I store leftovers?
Store leftover biscuits in an airtight container at room temperature for up to 2 days. To keep them fresh, you can wrap them individually in foil and reheat them in the oven at 350°F for about 5-7 minutes.
Can I add herbs or cheese to these biscuits?
Yes, you can easily customize this recipe by adding herbs like rosemary, thyme, or chives, or even some grated cheese to the dough for extra flavor. Just fold in the herbs or cheese when you mix the dough.
How to Store
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. They can be reheated in the oven at 350°F for a few minutes to refresh the texture.
How to Freeze
To freeze, place the biscuits on a baking sheet and freeze them until solid. Transfer to a freezer-safe bag or container and store in the freezer for up to 3 months. Bake from frozen at 375°F for 15-20 minutes, or until golden brown.
Ingredients
- 2 cups self-rising flour
- 6 tablespoons cold shortening, plus more for greasing the dish
- ¾ cup cold buttermilk
- 4 tablespoons butter, plus extra for topping
Step-by-Step Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C). Butter a 2 ½-quart casserole dish and set it aside.
- Mix the dough: In a large mixing bowl, add the self-rising flour. Work in the cold shortening using a fork until the mixture resembles coarse crumbs, about the size of peas. Add the cold buttermilk and stir until just combined—don’t overwork the dough.
- Prepare the dough for rolling: Lightly flour a clean work surface. Roll out the dough to about ¼- to ½-inch thickness. Using a floured round cutter, cut the dough into rounds. Place the biscuits on the prepared baking dish.
- Top with butter: Dot each biscuit with a small pat of butter for added richness.
- Bake: Bake for 12-15 minutes, or until the biscuits are golden brown and risen. The tops should be crisp, and the insides should be fluffy and soft.
- Serve: Remove from the oven and top with extra butter if desired. Serve warm.
;Resize,width=767;)
