Never Fail Biscuits Recipe

Perfect biscuits! Firm enough to stand up to a dousing of gravy, but moist and fluffy enough to eat with jam. For those who are having trouble with these biscuits, flour makes a world of difference in a biscuit recipe. If you live in the South, try White Lily or another low protein flour. If you live in the North or West, replace 2-3 Tbsp of all purpose flour with cake or Wondra flour for the best results. Northern flour, especially the nicer brands, have too much protein to make a good biscuit.

These have worked for me EVERY time I've made them. The only thing I do different is roll the dough a little thinner, then fold over once and cut as usual. This creates a natural "center" that the biscuit opens right to. Love this with honey on top.

As the name stated - never failed biscuits. The cream of tartar is a must if you want them to rise properly, it’s a game changer for me. Second time I made some changes: I grated the butter frozen as a reviewer suggested, that was a great tip, made it so much easier, and used buttermilk instead of regular milk, and before baking, I brushed them with an egg wash. They came out great, and golden brown. A+++

I made these biscuits for my son-in-law because he said he didn’t have a good biscuit recipe. (My SIL is a great chef, so it’s hard to impress him.) I did make a couple of changes—I patted the dough out rather than rolling it and had to add ten minutes to the baking time. I also added one more tablespoon of sugar to the recipe. I made two batches and they were all gone by the next day. I only got 8 biscuits per batch due to the thickness, but my SIL said those were the biscuits he had been wanting. I left the recipe for him and my granddaughter to bake.

This was my first time making homemade biscuits, and I read through the comments (on this and other biscuit recipes) for tips before attempting it. Based on what I read (and what I had) I used 1 cup of buttermilk rather than 3/4 cup of regular milk, but other than that I followed the recipe. I froze my butter and used a grater to grate it into a cold metal bowl with the dry ingredients that I had put into the fridge the night before, made a well, added the buttermilk, and mixed it all with a metal spoon. I only kneaded it just enough to make it stick together (maybe 10-12 times) and used a medium-size biscuit cutter. I put them into a cast-iron skillet to bake, but made the mistake of melting butter in the pan before I put the biscuits in it, and by the time I got all of them in there, the first few I had put in were starting to melt and spread out. :( However, they baked nicely according to the recipe directions and were really delicious. The 4 star rating is only because although I liked the biscuits, I would have liked them better without the sugar. That's really just a preference though. For my first attempt at biscuits I think I made a good choice with this recipe.

I’ve made this recipe now dozens of times. Tried variations along the way. Some great (adding some shredded cheese), some not so much (adding strawberry mango jam to the recipe). Even the “quirky” batches got eaten. This is my new forever recipes for quick biscuits. Update: I’ve made this recipe dozens of times. Using a stand mixer really makes a big difference. The name says it all, it is truly never fail. I’ve even made it with crumbled bacon and bacon grease instead of butter. My go to for Sunday morning biscuits and gravy every time. P.S. These freeze well. Just cook the frozen discs you cut out for a bit longer, try 15-16 minutes.

I just made these fabulous tea biscuits this morning and they turned out beautifully. However, I followed a previous review and added 1 tablespoon of baking powder and also did not have any buttermilk but used skim milk and vinegar to give me the buttermilk. I also used salted butter and omitted the teaspoon of salt. I'll definitely be making these again!!

The biscuits turned out just perfectly. I used buttermilk instead of whole milk. I also turned the oven to broil the last minute to brown the tops.

I have made these so many times, and they're always good. However, today I had and used buttermilk. And I ran out of baking powder after one tsp! So, internet to the rescue! I used a tsp baking soda and 2tsp (extra) of cream of tartar. O. M. G. These were hands down the legit best biscuits I ever made! They tasted like Hardee's biscuits (which is my pinnacle of biscuits comparison). I must try this combo again and see if I can repeat these results. So. Good!

This is now my go to recipe for biscuits. Beautiful buttery taste, not sweet, tender and so easy. I used the food processor, doubled the recipe except for the salt, froze the butter in pieces, patted out on parchment paper without extra flour, yield 23 biscuits. DH said he would like them as drop biscuits so I may try that next time.

I thought this was a nice, quick recipe. I did opt to quick knead the dough just for 1-2 minutes, and fold it over several times to help build layers. My family devoured these.... I also patted out the dough by hand and used a sharp edge to make square biscuits, rather than reworking the leftover dough from round ones.

I made these in a hurry...baked for an extra 2 minutes. I think I rolled the dough too thin. Flavor wasn't bad and definitely had a strong butter flavor. Next time I will not roll thin or maybe try just dropping by spoonfuls on the baking sheet instead

I'm definitely going to add the cream of tartar! Substitute the red wheat 100% american. Adding cream of tartar will give it 5.⭐⭐⭐⭐⭐

Great delicious recipe. The biscuits puffed up more than any that I’ve ever made before. I did grate the butter into the flour mixture which makes it much easier to mix up.

Made these for my mom, when we left, she wouldn't let me have any of the leftovers!

Tastes delicious. I had to add a little extra milk to get dough to come together.

My mom took the rest of the biscuits that I had made.

Turned out perfectly. No substitutions or alterations.

I’ll be making this all the time now.

Buttery and delicious! Easy to whip together and oh so tasty; I will keep making these from now on!