Food Network
Home> Recipes> Breakfast>
Better Buttermilk Biscuits Recipe

Better Buttermilk Biscuits

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (140)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 140

Showing 41-50 of 140

Sort by:

Newest

  • on March 04, 2010

    Flag

    When I first made biscuits I followed Alton Brown's recipe.. They came out alright, but a little flavorless... then I tried this one and WOW. SOOO much better. Didn't change a thing in terms of ingredient and proportions.
    The method however I changed/ used alton browns method of NOT using a roller and just kindof pounding it out into the 3/4" thickness.. I also like smaller portions so I used a 2.5" cutter, not a 3".

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 14, 2010

    Flag

    I am making a big dinner today for my daughters birthday. She wants Fried Chicken, Mashed Potatoes and Gravy and Buttermilk Bisquits. After reviewing several recipes, I liked the comments on this one. My shortening was in the fridge for 2 days and I made sure I had fresh baking powder and buttermilk.

    And I doubled the recipe. I was planning to make Emerils recipe which called out for one cup of buttermilk, When I made this one I added 2 cups of buttermilk, which might explain why my bisquits did not rise very much. But they taste fabulous! Very moist inside (no wonder and with a nice crispy outside.

    But nex time I make and double, I will only use 1 and a half cups of buttermilk!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 18, 2010

    Flag

    These are my favorite buttermilk business!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 09, 2010

    Flag

    This was one of the best biscuit recipes I have ever tried. The biscuits are very flaky and moist, just how I like them. To add my own twist to the recipe, I made a small hole in the side of the biscuits at around 10 minutes, and added more butter to make it even better. Great Recipe!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 07, 2010

    Flag

    This is now my only biscuit recipe. I have made these with cheese and peppers, and with garlic and herbs, and even as cinnamon raisin biscuits. They are always great. I use butter flavor shortening and increase the salt by 1/2 teaspoon and they are always wonderful.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 03, 2010

    Flag

    It may be my personal preference, but I've never made a biscuit with butter that achieves the same texture as these yummy biscuits made with just shortening. I love the taste of butter, and some may prefer the taste with a more dense texture, but if you want a really flaky, fluffy biscuit, I think this recipe is perfect as is.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 05, 2009

    Flag

    I had been looking for a good biscuit recipe and I found it. My daughter takes one immediately when I take it out of the oven and butters it and throw's down! Thank you for the recipe!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 04, 2009

    Flag

    These biscuits were absolutely amazing. I made them exactly as the recipe suggested, and they came out after 14 minutes flaky on the outside and fluffy in the middle. Next time, I might try to make them with butter instead of shortening.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 30, 2009

    Flag

    Great recipe! The first time I made these they were just so-so. I think I handled the dough too much. The second time around I used a 1/2 cup of butter (1 stick cut up into 1/4 inch chilled pieces instead of shortening and 1 cup of buttermilk instead of 3/4 cup to get the dough to come together. I baked them at 450 degrees for about 13 mins and they came out fantastic. Thank you, Tyler!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 25, 2009

    Flag

    like many other reviewers, this was my first attempt at biscuits and they were perfect. as good or better than any biscuit i've had at a restaurant. they were so easy that i ended up making an extra batch to get rid of the rest of the buttermilk i had. i did have to add a touch more buttermilk than the recipe called for to get the dough to form but that could be because i live in an extremely dry climate.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 9 10 ... 14 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.