Basic Biscuits Recipe

Had these biscuits tonight with friends. I made 2 batches and the first one didn't rise hardly at all and suspected my baking powder was the problem so I added an extra heaping teaspoon of fresh baking powder in the 2nd batch that I already had assembled and waiting for the milk. The 2nd batch rose a lot more than the first so I feel that the next time when I use the full tablespoon of fresh BP the biscuits will rise even better. I wonder if this could be the main problem with other reviewers that didn't have good lift in their biscuits. My BP was in what I thought was a very tightly closed container and didn't even think it wouldn't work. Live and learn! UPDATE 12/25. Made 3 double batches this morning. I made them per the recipe and found that 3/4" thick on the bread board made a nicer looking biscuit than patting out to 1/2". My dough was quite moist and used a spatula to get it on to the WELL floured board. Put a bit of flour on my hands and a bit on the top of the dough and just patted it out about half way to what I wanted and then flipped it over onto more flour and patted to thickness I liked. Used a 3 1/2" cutter and got about 11 nice biscuits. Don't twist the cutter when you press it down. I did once just to see if it did make a difference, and yes it did, it sealed the edge and didn't let the biscuit rise hardly at all. Also clean the cutter in between batches. The hardening dough will "crimp" the edge like twisting the cutter. All in all a great, simple recipe!

This recipe fails to note the two most important things to remember when making biscuits: (1) ALWAYS use COLD butter/margarine/shortening; that makes for a flaky biscuit. And (2)NEVER NEVER NEVER twist the cutter when you're cutting out the biscuits. Twisting prevents them from rising.

EXCELLENT recipe!First time I ever made biscuits that weren't as heavy as rocks. My husband grew up on home made biscuits and thought they were as good as any he had ever eaten. Made 2 batches, one with milk and one with buttermilk, both turned out pretty much the same, we just prefer them made with buttermilk. Also, I make 4 batches at a time as they freeze really well. Just be sure to roll them in flour and lay on a tray flat in the freezer. When they have frozen I put them in a zipperer bags and store in freezer.

I had to modify so that they were gluten-free (due to celiac disease). I subbed 1:1 with Robin Hood GF all purpose flour and added 1tsp xanthan gum. I also used mostly homogenized milk with a bit of 2%, placed into the freezer until crystals started to form. I sifted all the dry ingredients together and put the bowl in the fridge to chill. I used half salted butter and half vegetable shortening, placed in the freezer for half an hour and then grated into the dry ingredients using a cheese grater. I found that once I turned it onto my floured surface, I needed a good 1/4c of water to help it hold together. It rolled out well and I managed 14 biscuits at about 3/4” thickness. Delicious! My family couldn’t even tell they were GF!

Fantastic biscuits! I used 1/2 cup frozen unsalted butter and grated it then lightly mashed/stirred it through the flour but not all at once, about 1/3 at a time. Also the tip about not turning your cutter was key! The biscuits were light and fluffy and totally amazing.

The recipe was easy to make, tasted delicious and was very versatile for many different types of breakfast sandwiches. I put in ham, bacon and round sausage, on the biscuits to make our own homemade biscuit sandwiches. I added Swiss cheese, jalapeno, and cheddar to make our biscuit unique; better than the ones that you can buy out. I tried making them with half wheat flour and white flour. I then watched my husband roll the dough into several layers, this making them flaky.

I wish I had used buttermilk. They were good but a bit bland. This is exactly as stated "a basic biscuit". Like another person said, I found I needed new baking powder. Next time I will use buttermilk, adjust shortening/butter, roll out thicker, and I may try baking in an iron skillet.

These are by far the best biscuits ever!!! I have tried so many different biscuit recipes and they have all disappointed me except this one. I did have to make some substitutions though just because I didn't have any shortening. I used a 1/4 cup of real butter and a 1/4 of coconut oil (this looks like shortening but it's much healthier) everything else I followed to the T. I did add an egg wash on top before baking them. I was so pleased when I opened the oven and saw these beautiful biscuits. My husband even liked them and he doesn't normally like biscuits. They are so tender and flavorful. Everyone who made these and they turned out flat, I would highly suggest buying a new can of baking powder and trying it again. I also noticed something very important, these need to be cut out not dropped onto the pan. If you maximize my picture you can see the biscuit on the far left didn't rise like the other ones did. This was the last of the dough and I didn't cut it out. So it didn't get the chance to rise like the others. I just used a glass to cut out the biscuits because I didn't have a round cookie cutter. Don't be afraid to knead the dough like the directions say. This creates flaky layers. These are really fantastic!

This is one of two of the best biscuits I made from scratch. I added more milk, I did not want the messiness of flour to roll the dough. I poured the mix into an 11x7 baking pan. I scored the biscuits before I put them in the oven. The biscuits were crunchy on the outside, soft and yummy on the inside!

I have never attempted to make anything other than cathead biscuits because I'm always so scared to roll anything out but I did make these today. I used the crisco butter flavored shortening sticks and threw what I needed in the freezer for a few minutes so it was actually more like a stick of butter from the fridge. I also added just a little bit of sugar, about a teaspoon. And I used the powdered buttermilk to make the milk. I didn't use quite the whole 3/4 cup because I didn't want sticky dough so mine was definitely not all sticking together but that worked out fine when I pressed it out on my pastry cloth. Also didn't knead the dough because I was afraid of over working it. I was nervous about getting hockey pucks so honestly they probably would have been better had I kneaded them a little. They didn't rise quite as nicely as kfc but they were definitely a pretty good first attempt. (I also got a dozen biscuits so I'm sure they were a little thinner than they should have been.) I don't blame the recipe, I blame my own inexperience!!! They were tasty for sure but I think I will tweak the recipe before I do it again. At least this gives me a good start!!! Highly recommend for beginners and I'm sure that the experienced bakers could hit this out of the ballpark! Hubby actually said they were good so he's picky and I call that a win... Lol!

Pretty easy recipe, but they did come out a tad dry my first try. I made a second batch and this time after I placed the biscuit dough on the tray I put a thin slab of butter on each one. That absolutely perfected the texture.

Easiest and definitely best biscuit recipe EVER!!!!

I didn’t have shortening so I used some leftover bacon grease and cubed cold butter pastry blended in and they came out perfect!

The texture was excellent!

Very easy simple recipe

One of the few recipes that I've tried and doesn't need modifications, well done

This has always been a family favorite. My grandma would use bacon grease instead of the shortening. It gives the biscuits a smoky, savory flavor.

I’m amazed how good this was.

Bomb-diggity

I have been known for bad biscuits. That being said, these turned out awesome! I used cold butter instead of shortening They were fluffy flaky and well risen. But my favorite part is that, we had too many so I froze them. They were actually better after being frozen. Will be making them again soon