Buttermilk Biscuits

My family really loves this recipe. As others have said, definitely make it into more biscuits (I made 6) and used the food processor. So easy and delicious

• jabner

• Annapolis, MD

• 1/2/2022

Divine. I was able to make 11 biscuits with this amount of dough. I cannot even fathom making 4. I also reduced the sugar to 1/2 T as others have suggested. Did I say these were divine?

• deesdemdosas

• 4/24/2020

Was a big hit in my family, and I loved them, too. As advised by so many, I made 6 rather than 4 biscuits. They were just a tad underdone in the center, though the tester came out clean --- as another cook had also described. I'm not used to this experience. I'll need to just adjust the time with this recipe just 1-2 minutes, as I think using a tester just isn't the way to know for certain. And I did make mine on what I'd consider the flat rather than round side. They still tasted wonderful; I would just have liked a bit drier crunch, not so moist. I can imagine this. The taste itself, and lightness, were perfect.

• freefield

• Grass Valley

• 2/21/2018

What an easy and yummy biscuit recipe. I used these with a dessert - s strawberry shortcake - and next time I'll increase the sugar (probably double it at least.) I prefer a sweeter biscuit for dessert, but they'd be great stand alone for a nice dinner. Also, I made 8 smaller biscuits instead of 4 huge ones. With the whipped cream and fresh strawberries, you don't need so much biscuit.

• jwilkinson171

• East Amwell, NJ

• 8/30/2016

With this recipe, my first buttermilk biscuits turned out tasty! After reading the other reviews, I reduced the sugar to 1/2 tbsp and formed 6 biscuits, not 4. I used 6 tbsp of good lard and 4 tbsp cultured butter. Next time I will brush the tops with egg wash as one cook suggested, because they turn out so pale (though bottoms were golden-brown). I also lined my baking sheet with parchment paper.

• yellowtriangle

• New York, NY

• 1/29/2012

These are exceptionally good. I followed the recipe to a T, except I made 8 biscuits; 4 would have been HUGE. Yum yum. Really good with preserves!

• Anonymous

• AZ

• 10/2/2011

At first the dough seemed awfully wet and wasn't sure how well it would do in the oven. I was pleasantly surprised. They tasted great and had a perfect biscuit consistency.

• Anonymous

• Vicksburg, MS

• 11/27/2010

I am a novice at biscuits and was prepared to pitch them and get something store-bought but they were great. I cut them in 6 and they were still quite large. They were tender and moist and I served them as a base for strawberry shortcake and they were just the right amount of sweetness. Very easy and quick to make, I will use again

• canadafoodie18

• 6/13/2010

These were not exactly light...did not really rise much, but nonetheless were tasty. I mixed fresh blueberries, raspberries and blackberries with a simple syrup made with black raspberry jam, water, sugar and riesling. Yummy!

• Anonymous

• Waveland, MS

• 12/27/2008

The biscuits really were delicious. The recipe made about 8 smaller biscuits, but it was plenty large enough for dessert. Also, I sprinkled some raw sugar on top before I baked them and it added the perfect taste and look to them. Wonderful accompaniment as a shortcake!

• Wookie1142

• South Carolina

• 3/16/2008

To a cook from Florida. Buttermilk is necessary for the recipe because the acid helps to activate the baking powder; making your biscuits rise during baking. Your substitutions would have worked if you had added a little lemon juice to your milk and allowed it to sit for a few minutes, thus making your own buttermilk. I urge you to try it one more time. These biscuits really are delicious.

• pooter1433

• san diego, ca

• 3/14/2007

Definitely don't make only 4 biscuits. I made 8 and it was more than enough. The biscuits were great, perhaps not the most scrumptious thing I'd ever tasted, but I would make it again.

• Anonymous

• San Francisco, CA

• 6/27/2006

好的,请,有人告诉我我做错了什么,我have not made biscuits so many times - actually, I have only made "drop" biscuits and I have always liked them - but, they do not have butter in the recipe so I thought I would try these. OK - I did not have buttermilk so I used 1/3 cup whole milk and 1/3 cup half and half -put the dry and the butter in the processor - real easy. Then the milk - real easy - but I must say, I thought they were quite tasteless and bland even though a few of you thought they were sweet. Well, I did not do four but rather cut them into 8 pieces round - left them in for 20 minutes - and they were almost uncooked inside - really, moist so, I put them back in for anothe 20 minutes - they browned nicely both top and bottom but even after cooling, the inside was flat and doughy, not at all puffed up or anything. So ladies, what the heck did I do wrong, or, is this the way they are supposed to be?? I did eat a few with some butter, preserves and milk but honestly could not see how you were all so CRAZY about them. Is this the way regular biscuits are supposed to be ? And, the inside, is that the way it should be, flat, moist, .... Sorry for the long post but I do love biscuits - they are so easy to make when you are in the mood but I was so disappointed because I was anticipating something different. Thanks for your responses.

• Anonymous

• Florida

• 5/11/2006

These were wonderful-we have awesome strawberries this time of year here, so they were a no-brainer. Loved the buttery goodness of the biscuits-did use Splenda instead of sugar-after all, every little bit helps-and they came out wonderfully. Will make again for sure.

• mbellis

• Crystal Coast of NC

• 4/23/2006

You can make these biscuits in the food processor, which is much easier. I added a tablespoon of chopped fennel seeds, and that took the recipe from really good to fabulous.

• vespagirl

• Chicago

• 7/10/2005