Best Buttermilk Biscuits Recipe

I don't make biscuits often, tho' curiously I've made them twice this week. Both these and Kentucky Biscuits, also from this site, were winners. Tender, fluffy and light, these are equally as good warm with butter as they are without. This recipe, unlike the other, did not call for any sugar - I didn't miss it, so why add it? Rather than shortening I used cold butter from the fridge and grated it into the flour with a box grater. That made quick work of blending it! I do have self-rising flour, but I was too lazy to dig it out from the pantry. A cup of all-purpose flour mixed with 1-1/2 tsp. baking powder and 1/4 tsp. salt did the trick. I did NOT knead for two minutes - just a few turns is what I did, because I did not want to overwork the dough. I swear, THAT and buttermilk, are the secrets to a fine biscuit! Once again, I regrettably only made a half recipe. Thankfully, another half recipe can be mixed up in a jiffy! Note: I was also too lazy to dig out my rolling pin and roll them out. Patting the dough out with my fingers seemed to work just fine.

Good biscuit! ( I live in a high altitude location so these changes worked for me!) Didn't have self rising flour, so 2.c AP flour, 2t baking powder, 1/4t soda, 1t salt. Sift them together. No buttermilk? 1T added to measuring cup and topped off with regular milk to equal a full cup, let that sit for 5-10 minutes before using. if you have butter crisco definitely use it, it will make them buttery, but regular shortening will work too. I started with just the 2 cups of my flour mix and held back the rest. the worst thing you can do is add it all and then end up with a dry dough. Your biscuits will end up not rising and they will be hockey pucks. be gentle when mixing in your milk, your dough will be very sticky and wet but don't over mix. turn this dough onto a floured surface and let it rest for about 5 minutes. this will allow for your flour to absorb the liquid and become easier to handle. if you have a bench scraper let that help you in the beginning kneading. this is where you can slowly mix in your extra flour to make a nice soft workable dough. do knead this for at least 2 minutes! that is what allows the gluten to form and helps with the rise.

I will definitely make it again. They were perfectly fluffy and delicious. I love them! P.S. If you don't have butter milk you can mix 1 tablespoon of lemon juice or white vinegar, with 1 cup of milk. Also, if you don't have self rising flour, you can mix 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Plus, I used 1/2 cup of butter instead of Crisco, just let it melt some before you mix it in.

These are great southern biscuits! Don’t make the mistake I did the first 3 times I made this recipe! Haha. I made it the first time and it was a good but flat biscuit. Maybe I overmixed? I remade and took my time. Flat again. Okay, this time I will add more baking soda. Surely all these reviews can’t be wrong about this... flat again. Still good but flat. This time I finally understood where I was going wrong. You cannot miss that this recipe calls for self-rising flour! Oops! I had been using all-purpose every time! You can turn your all-purpose into self-rising by adding a heaping 1 tbsp of baking powder and a 1/2 tsp salt. Also, I had buttermilk but if you don’t, no problem! Just add 1 tbsp vinegar to your 1 cup of milk and let it sit untouched for 4 minutes. This really is a great biscuit but now I get why some people didn’t like it. Haha. May all of your biscuits rise to the occasion.

I made these biscuits and they turned out great! I used both butter and shortening and grated the frozen butter with a box grater as suggested by a previous rater. I used white lily self rising four which already has the leavener in it no need for baking soda(optional). I used two butter knives together side by side for a pastry cutter. Just folded the dough a few times to avoid over working it, You can use anything to roll out the dough(drinking glass etc). Used a cut out vegetable can in lieu of a biscuit cutter.

So easy. SO PERFECT. Thank you for sharing the recipe Carol Reese H. I used butter instead of Crisco. I didn't even know it comes in "butter flavored". And I took Naples34102 advice and grated the butter into the flour mixture and so easy to cut in butter. I may just forget I have my pastry cutter out in the garage. Thank you ma'am, (ahm, Ms. Naples34102). No rolling or kneading here either because that would bring out the gluten and make the biscuits really chewy and tough. A superb biscuit recipe.

This is the second time I have made these. First time, they were OK. Today I did them again. Perfect! Flaky, excellent taste, looked like biscuits should. High and flakey. Used butter flavored Crisco and butter. Did not use a roller, just hand flattened. I did not have self rising flour, so followed another user's instructions to use baking powder and baking soda. 1 1/2 tsp of baking powder and 1/2 tsp of salt per cup of flour. Buttermilk was made with milk and 1 this of vinegar. Let sit for about 5 minutes.

This is a fantastic recipe!!! I’ve made it twice now and they are sooo light and fluffy and airy! So far I’ve not been able to get buttermilk so I’ve had to make my own with milk and lemon juice and had no problems. I took the suggestion of a previous reviewer and just turned the dough a couple of times before patting it out with my hands. Easy peasy. If I had known making biscuits was this quick and easy I would’ve done it years ago! I’m never buying canned again! Thank you so much to the original poster for this great recipe!

My first time ever making these biscuits. Made own SR flour according to instructions from experienced bakers. Used buttermilk, and everything according to this recipe. Grating butter is an excellent idea, and I will be using that for other doughs requiring rubbing of butter and flour together. Dough was till a bit rough, and on the dry side, as I did not really kneed it. I flattened it into shape with fingers, and cut into squares - 16 total. Brushed with melted butter before baking. Took 17 minutes in my oven on 400. Bottoms nicely done, tops on a light gold color. Lightly crispy all around but flaky, fluffy and soft on inside. Excellent results - really good biscuits. Will try adding shredded cheese next time for variety. Very happy with this recipe. Thank you to all reviewers for helpful hints. Makes a big difference, especially for first time recipe user. I will make a large amount of prepared dry mix of ingredients, so the next time I want to bake biscuits, all that is needed to do will be adding grated butter, butter milk - and baking! Delicious!

This is basically it. Naturally, I varied. The butter or shortening is well chilled and then diced before blending to delay melting. I use AP Flour rather than Self Rising. King Arthur AP is best but Gold Medal is fine, too. Baking Powder, of course. If no Buttermilk is handy, I use plain yogurt diluted with a little water. Today's Cultured Buttermilk is not what Buttermilk used to be. I roll the dough, cut, fold and beat (tap) with a rolling dowl, fold and beat again. The layering really adds to the flakey quality. I brush the tops with a little milk and water before the oven.

I absolutely love this recipe! I did add a little extra baking powder, about a teaspoon and I used buttermilk instead of regular milk. I I also added about a cup of shredded cheddar cheese. Yum!

I made these today. Did not care for the texture and flavor. Followed ingredients and instructions per recipe, but very disappointed. I am a pretty skilled cook/baker, so I know it wasn’t due to my lack of knowledge, skill , etc, and my ingredients are fresh. I usually use the recipe for biscuits on this site (Kentucky biscuits) and they always turn out as expected. Just thought I would try a different recipe; but now I know I will go back to the other recipe and not stray! I gave 2 stars for this recipe because it was edible, although not enjoyable ( at least not for me).

Easy to make. Be sure to not overwork it but work the dough enough. Baked these in a preheated 10 inch cast iron skillet with the sides touching. They rose up beautifully. To get the tops brown I brushed a small amt of melted butter on top before I put them in the oven. My oven must run cold. I added 2 min to the baking time twice and for the last 2 min cranked it to 475. Perfect golden brown and flaky.

I didn't have any butter flavored Crisco, so I used plain crisco, and the biscuits were fluffy, and delicious. This has become my new favorite biscuit recipe.

So easy to make and so flavorful.

Used a stick of butter instead of Crisco. I didn’t have real buttermilk, so I mixed 1 tablespoon white vinegar with 1 cup of milk. Also used a packet of yeast with all purpose flour instead of self rising flour. Overall, they turned out pretty good. I had to bake for 15 minutes to get the tops brown, but overall, my wife and I liked them.

Very yummy

Made this for brunch — everyone was obsessed.

Add it a little brown sugar

My first try and they came out good. Thanks for the recipe.