Better Buttermilk Biscuits

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I wanted to make my husband biscuits and gravy and these biscuits turned out really good. I also substituted butter for shortening in my recipe. Instead of cutting the cold butter into cubes, try grating a stick of frozen butter, it makes it so easy to mix with dry ingredients. Also, I live in Colorado at 6500 ft above sea level and you must adjust this recipe for high altitudes. These are the adjustments that need to be made so your biscuits will rise: increase baking temp by 15-25 degrees, increase flour to 2 cups + 2 Tablespoons, increase buttermilk to 1 cup, decrease baking powder to 1 1/2 teaspoons. Enjoy!

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it was a great recipe that i have tested and approved for this year's thanksgiving dinner. Could the white flour substitute with whole wheat flour?

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I am really impressed with this recipe. Everybody warned me that biscuits are too hard to make, they will never rise and that you are better off buying them from the store. I am happy to report that my biscuits rose and that they tasted great. I made them today to practice for thanksgiving and I will definitly be making them on Thursday morning. I took the advice from the over posts and used butter insead of shortening. Give this recipe a try and enjoy!

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Biscuits were just what I was hoping for from Tyler! They taste great and look great. I followed the recipe but also used butter instead of vegetable shortening. Brushed the biscuits with butter again when they came out of the oven...no need to put butter on the table this way!

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amazing! best biscuits ever. but instead of the crisco i put a stick of butter and they turned out great!

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I have tried many biscuit recipes in my day and this was the worst. Very disappointed as I generally like Tyler's recipes.

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Needed to make biscuits to go with our soup tonight. These are soooo good!! I added some fresh chopped Rosemary. I have never been a good biscuit maker but this is the "go to" I will now use. Great biscuits!!!

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Easy to follow. I knew making biscuits wasn't hard - these kinda taste like KFC's but they are really good. Used my hands to cut in the shortening worked out fine and cooped them into the cookie sheet with an ice cream scooper then I flattened them down . These taste like biscuits and they puff up , they are flaky and moist - I left them in about 13 minutes they tasted really good. Couldn't eat them all hope they taste just as good tomorrow a they did today. But I'm a novice and this was the first time baking biscuits - if I could do it anybody could do it. I recommend getting the shortening I found it hanging out in the isle that sells cooking oil - butter might work but its not the same thing.

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Would you believe I've been trying to make biscuits off and on for 40 years and could never do it? My father used to joke that I made Royal Lunch Crackers (if you know what they are, flat and hard crackers. I had leftover buttermilk from another recipe and I said why not try again. I DID IT! They rose and they had perfect texture. I actually used a food processor - pulsed in butter (my substitution and then pulsed in the buttermilk until the dough started to come together. The rest is history. Yum. I just wish my dad was still alive so I could tell him my curse was over.

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I have tried many buttermilk recipes over the past few years and this is a keeper!! There is no need to look any further. These are just like my moms (maybe even a little better.