I will let you know how it goes. BTW and have decided to learn to cook. Wish me luck. I have been trying fir years with several recipes including my own, to get the WOW factor from my husband. This recipe does it! Not only did i get a WOW! We all love these biscuites, best ever!.
Thank you! I have never been able to make a decent biscuit. Light and fluffy! Thank you. Well THIS is it! They rose so well and tasted great! Perfect for my biscuits and gravy though my sister in law puts molasses on it… My question is have you or can you play with add ins?
Like cheddar and chives or can you put brown sugar instead of white sugar to make it sweeter? I give this 10 stars girl!!! My guy wanted sausage gravy over biscuits, so happy I found this recipe!
He was at the counter while I was making them and he said he was sorry it was so much trouble. I let him thing I went to great measures for him. But in all sincerity thanks so much for the great recipe. They turned out great! Laura, That is the best comment ever. I am so glad you enjoyed them and so did the hubster. I made Chorizo gravy this weekend. Best biscuits i ever made. Cheated and melted butter stirring everything together.
And dropping into balls but they were heavenly. Hi there Crystal! I am so glad you liked the biscuits. And I love a good shortcut as much as the next guy. Best biscuit recipe ever!! Thank you for sharing! These biscuits were great!
That you for the detailed recipe. Thanks, Meneca! I know that a detailed recipe helps to take some of the stress off so I am glad it helped you. And I am even happier that you enjoyed the biscuits. My husband loved them and they were easy to make! I was wondering if there is a gluten-free version…. I have a family member who is gluten-sensitive. I googled recipes and luckily yours caught my eye with the flaky part lol.
I guess I got lucky cause i got 11 biscuits with this recipe. Your site is very good, I liked it too much to visit, your posts are wonderful, I always learn a new recipe.
I decided to give this one a try. They are amazing. Best biscuits ever!! Thank your grandmother for me!! Bette Dillon from Mississippi.
Guess I really do like biscuits! And my husband had some nostalgic tears in his eyes, I swear. Thanks for this great recipe! I found your site because I need to use up buttermilk from a quart I bought. The first thing I thought of was biscuits, so I googled that and found you. Making them as a side tonight for gumbo.
Do you know the horse Seabiscuit? I was reading your instructions and you said the biscuits will turn out like bricks if overmix. Which I assume is a flat tough biscuit they ate on the seas. I though of all that when I read what you wrote. I want a sea biscuit, not a hard tack, so I must not overmix!
Absolutely perfect! I was sick, sick, sick today! And the only thing that sounded good to eat were warm biscuits. So i dragged my self out of bed and made some of these. Thanks for sharing the recipie! Hey there Hannah! Wow wow wow…. Excellent recipe.. Thank you soooo much! These were delicious and I just loved how tall and flaky they were. Can you roll these out and freeze? These were the best biscuits I ever made!
I make them once a week now! This recipe is great and makes delicious biscuits. I did make one change, 4 tsp of baking powder and 1 tsp of baking soda instead of 2 tbsp of baking powder. The baking soda works with the acidity of the buttermilk to make the biscuits even lighter. With your suggestion it tasted too much like soda it was bitter and hard to swallow by themselves.
Hi there Sarah! Have you tried the original recipe or just the modified one? Plus baking powder has baking soda in it as well so when you add both it is kinda like doubling up on baking soda. That brings me to why I only used baking powder fresh baking powder has little to no taste. So you get the rise without the bitter taste.
I hope that helps put the thinking behind the recipe in context. The absolute best buttermilk biscuits…ever! I have never been able to make such tall, flaky, light biscuits.
I really feel like it was a great accomplishment. Thank you so much for sharing the recipe and the tips. The method is key here. OMG, this is a super easy recipe-the buttermilk biscuits are delicious! Will be making these again , again, and again! I rolled the dough- got 19 biscuits. Used a glass to cut the dough. Mine took 15 minutes to bake; brushed with butter as suggested, once done. Oh, my! I guess I rolled them out too thick, though, because a lot of them fell over like a slinky.
The site only lets me rate this at 5 stars… it needs many more. Hi Ann,. Believe me, I was NOT disappointed. The biscuits were just as you described — perfect! I always make each recipe as is but wondered how it would do doubled. I got BIG biscuits out of a single recipe.
I used a bar glass to cut them out. Two biscuits that size will really fill you up! BTW, these were absolutely delicious. I made them to go with breakfast and my husband raved over them.
This recipe is a definite keeper! I made these for our dinner tonight and they were amazing! They are hubby approved! Thank you for sharing this recipe! Hi Ann. While in the pursuit of a perfect buttermilk biscuit recipe I stumbled onto this one.
It really is a perfect recipe! I have made them dozens of times and they are always awesome. I follow your recipe to the letter. My question today is regarding the end result. They start off pretty darn even. I monitor them closely once I get to the 11 minute mark and usually grab them at 13 mins. Any suggestions? Otherise they really are perfect. Hiya Rick!!!!!!!!! Your question has plagued me this whole time because I never had biscuits that fell over during baking.
So last night I was filming the video for this recipe and guess what they fell over. What are the odds? I immediately thought about you. So I did a little investing and found that if I gently pressed into the biscuit with my index finger- it lessens the lean age. But I kinda liked the way that they looked. I made these for thanksgiving dinner tonight and it was a big hit!!!! Amazing — it was flaky on the outside and fluffy on the inside. I took the all credit and basked in the glory.
Thank you for making me look like a grown up. Oh and I love meeting another Ann. I channeled my late grandmother and made these in her bowl. She would be proud. Absolutely the best. My search for the perfect biscuit is over!! These are just amazing — thank you for the recipe!!! Can the dough be made ahead of time and refrigerated for a day?
Hi Deena! I have never stored them overnight because of the fear of the butter melting. However you sure can freeze them. When you are ready to bake them. I would bake the frozen biscuits at F for 5 minutes then lower the temp and follow the recipe baking directions.
Happy baking and more importantly Happy thanksgiving!!! Just made these today and my wife and I are mind blown! So incredibly delicious! The most perfect biscuit recipe we have ever come across! Thank you for providing it for us! You sure can make them the night before and pop them in the freezer in a freezer bag- until you are ready to eat them. When you are ready to bake them- I would bake the frozen biscuits at F for 5 minutes then lower the temp and follow the recipe baking directions.
Happy baking and Happy thanksgiving!!! Best biscuit recipe ever! I grate my cold butter into the flour mixture. Still delicious! Hi Erin! I am so glad you loved them. But I ran out if butter so I used yogurt , it still comes out amazing. I have several attempts on making buttermilk biscuits, but so far this is the recipe i am gonna keep.
I always have to scoop it to the baking sheet instead of cutting it in small cup size. Can you tell me what would I done wrong? I have never used yogurt in my biscuit and that might be why the texture was so wet. I hope you try them again with frozen butter and you can use a cutter. Made these last weekend for my very picky three year old son.
I have tried many recipes but was not completely satisfied. Your grandmother recipe met all the criteria for a good southern biscuit. This is the recipe I will now put in my recipe book.
Excellent recipe, Ann! Serve these with some jam, gravy, or your topping of choice for an easy and delicious breakfast! Growing up, my mom used to keep store-bought buttermilk biscuits on hand all of the time. She would use them for things like monkey bread, chicken and dumplings, or just bake them for breakfast. To say that we were huge fans of buttermilk biscuits would probably be an understatement.
A few weekends ago, I decided to test some recipes and try my hand at homemade buttermilk biscuits. I did some research to figure out how to get biscuits that were tall, soft, and flaky. This recipe delivers all of that and the best part? These biscuits only take about 15 minutes to prep and 15 minutes to bake. Which means that you can be enjoying homemade buttermilk biscuits in about 30 minutes flat. So what makes a good biscuit? You want to use COLD butter and buttermilk in your recipe.
You want cold pieces of butter in your dough so that when you put it into the oven, the butter melts and creates steam pockets, which gives you that soft, light, airy texture in your biscuits.
Overworking your dough can lead to tough, dense biscuits. You want to pat the dough into a rectangle, then fold it into thirds, pat it down again, and repeat the process two more times. Folding the dough helps to create those beautiful, flaky layers that you see.
The biscuits will only take about 15 minutes in the oven. I personally love some jam or gravy on these biscuits. But honestly, these taste incredible with just a little melted butter on top too.
Adapted from All Recipes and Food. Great recipe, I would have given it 5 stars but the time needs to be adjusted. With two minutes and about 28 seconds left on my timer, the biscuits were overcooked. I would recommend leaving them in for about 12 mins or keep an eye out on them for your preferred readiness after 10 mins! I think it would be fine, but self-rising flour has baking powder and salt added to it.
What the calories in the biscuits? Hi, Jessica! I added a bunch more buttermilk and the dough still had a hard time holding together so the biscuits were a little tough because they were overworked in order to hold it together. Nutrition Info. Ingredients Decrease Serving The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list.
Preheat oven to degrees F degrees C. Line a baking sheet with a silicone baking mat or parchment paper. Whisk flour, baking powder, salt, and baking soda together in a large bowl. Turn dough onto a floured work surface, pat together into a rectangle. Brush the tops of biscuits with 2 tablespoons buttermilk. Bake in the preheated oven until browned, about 15 minutes. I Made It Print.
Full Nutrition. Reviews Read More Reviews. Most helpful positive review ansafae. Rating: 5 stars. This has become a weekend staple at our home.
I finally figured out how to freeze the un-cooked biscuits so now I always have them on hand, but only have to make them once a week. FYI if you're interested Instead put all the un-cook biscuits on a cookie sheet with parchment paper on the tray.
Cover well with plastic wrap and put in the freezer. Once frozen solid, put into a zip bag and leave in the freezer. When you want to eat them you can have as many or as few as you need Pre-heat the oven to F and put frozen biscuits on a parchment paper lined cookie sheet; brush with buttermilk. Put in the oven for 7 minutes, then without opening the oven turn the oven off and leave the biscuits in for 5 more or until lightly browned don't open the door during this phase until the 5 min.
Remove and enjoy! Read More. Most helpful critical review Christina Allstar. Rating: 3 stars. Well, I can see I'm in the minority here, but while the flavor was good, these were dry and hard Maybe it was something I did. I followed the recipe to a 'T'. I will give these another try soon, and update.
Thanks for sharing. Reviews: Most Helpful. This is a great recipe!
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