Mennonite Buttermilk Biscuits


These Delicious Mennonite Buttermilk Biscuits were made by my 7 year old granddaughter, with my guidance of course. Yes they really are that easy, no rolling pin needed. When my daughter picked up the kids, I gave her one and she couldn’t believe we made them. She said they tasted just like one of our restaurants buttermilk biscuits. These are the easiest and quickest biscuits I have ever made! Even if you have never worked with dough, or you think that you can’t work with dough, you can with this recipe. This is a must try recipe!

Source: Mennonite Community Cookbook






Place all of the dry

ingredients into a small bowl.



Whisk dry ingredients together.



Place the shortening into the flour.



Using a pastry blender or two knives,

cut the shortening into the flour.



Continue until it resembles course crumbs.



Pour the buttermilk in all at once.

Using a fork, stir the milk into

the flour just until moistened.



Lightly flour a flat surface.



Place the dough on the floured surface.



Form into a ball and

knead for 30 seconds.



Using your hands, flatten the dough

to 3/8” thick, not any thinner.



Use a biscuit cutter and cut the dough.

If you don’t have a biscuit cutter,

any round glass will work.

Repeat with the leftover

dough until it is gone.



Place the biscuits onto a

large ungreased baking sheet.

Bake in a preheated 450 degree

oven for 12 – 15 minutes or until

the top is a golden brown.



While the biscuits are baking,

melt 2 Tbsp of butter.



When the biscuits come out of the oven,

immediately brush the tops with

the melted butter.



Let the biscuits sit for a minute

so the butter can soak in.



Place on a serving plate and enjoy!


Mennonite Buttermilk Biscuits



  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 3 Tbsp shortening
  • 1 cup buttermilk
  • 2 Tbsp butter, to brush on top of baked biscuits


  1. Preheat the oven to 450 degrees.
  2. Place all of the dry ingredients into a small bowl. Whisk them together to combine.
  3. Place the shortening into the flour mixture. Using a pastry blender or two knives, cut the shortening into the flour mixture until it resembles course crumbs.
  4. Pour the buttermilk into the flour mixture all at once.
  5. Using a fork, mix the milk into the flour just until the flour is moistened.
  6. Place the dough onto a lightly floured flat surface.
  7. Form it into a ball and knead for 30 seconds.
  8. Flatten the dough with your hands to 3/8″ and using a biscuit cutter (or glass) cut the biscuits out of the dough. Repeat until the dough is used up.
  9. Place the biscuits onto a large ungreased baking sheet. Bake for 12 – 15 minutes or until the tops are a golden brown.
  10. While the biscuits are baking, melt the butter.
  11. When the biscuits are done, remove them from the oven and immediately brush the melted butter on top of each biscuit. Let them sit for a minute and serve.




Categories: Amish/Mennonite, Bread


  1. I love all these Mennonite recipes you share! I’ve never made biscuits with shortening but just made them for the first time last year and couldn’t believe how easy and good they were. So much better than the kind in the crack-open package. I want to try it this way next time with butter on top.

  2. Nice recipe, Diane!! We call them scones in Australia and what you call cookies we call biscuits- interesting how the idiom is different across our countries!! Thank you for sharing!! Donna 🧚🏻‍♀️❤️🙏

  3. I am no cook but it’s very cold in Birmingham ( (England) today & I really fancy one of those biscuits. I think even I might be able to follow those excellent instructions. Excuse my ignorance, but what’s ‘ shortening?

    • I’m have never used butter with them but I’m sure it would work. I’m not sure how it will change the rise but no matter what they will taste great. Give it a try and let me know how they turned out please. I usually use butter in everything but this was a recipe from a cookbook so I made them just like they said.

      • I’ve been researching shortening substitutes and butter is one of the top ones. I mainly want to avoid shortening because I haven’t been able to find any that isn’t hydrogenated. My husband has heart disease on both sides of his family, so I’m very careful what I cook for him, I really don’t want to increase the odds of him getting heart problems. Thank you for talking back at me! I’ll be sure and tell you how the biscuits turn out! Have a SUPER WEEKEND!!!!!

      • I have all the ingredients to make the biscuits now. I have a dentist appointment to endure tomorrow and will make them when I get home. My husband is really looking forward to trying them!

  4. I didn’t know about the melted butter topping at the end trick! That’s key. Thanks for the recipe, these look like they’d be good with hot soup or fried chicken! I might be hungry? Hugs, C

  5. With the price of eggs skyrocketing, we’ll all be looking for eggless recipes! These sound so good. I”m a sucker for a good biscuit! I think the most difficult part of the instructions is waiting a minute to let the butter soak it! LOL! Thanks for sharing.

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