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Buttermilk Biscuits Recipe

Buttermilk Biscuits

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (71)

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Average Rating:

Total Reviews: 71

Showing 21-30 of 71

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  • on December 05, 2010

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    I tried this recipe.It turned out a little bitter however im a really good cook.
    Wasnt so happy overall and its too dense and not light and airly at all.

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  • on October 06, 2010

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    This is an excellent recipe.. however... The dough refrigeration is not really necessary and I needed a little extra baking powder due to humidity. For those of you whom are creating more hockey pucks than fluffy biscuits.. try this tip. DO NOT OVER WORK YOUR DOUGH! Make the dough straight out as instructed, put tons of flour on the surface you are patting dough on. Make sure your hands are coated well in flour, spatula out the dough and toss a little flour on top of the dough..pat it out (but not too much it should still be semi-sticky fold two times, cut, bake. The temperature is not too high for this type of dough, however I did have to tone mine down to 425-450 due to my crappy oven.

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  • on September 11, 2010

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    This will be my second time making these biscuits and they are great!!! I made them once for breakfast with sausage and gravy, then again as a sweet biscuit. The 2nd time i made them i didnt even sift the flour (totally forgot and i added sugar brown sugar cinnamon and a little vanilla to the buttermilk. They came out really good. Although i think the next time i make them i will try to turn down the temp on the oven sometimes the bottoms are to brown for me. Other then that this is a great buscuit recipe with few ingredients needed and seemd to be very versatile as well!!!

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  • on July 17, 2010

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    This recipe has the same spark the you have in the show. It have a great flavor and I love the texture.

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  • on May 08, 2010

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    This was a good Buttermilk Biscut

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  • on January 31, 2010

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    I am an excellent cook. I have made biscuits for scratch on several occasions, even using homemade butter milk by adding 1T vinegar or lemon juice to 1c milk for 5+ minutes. These however did not rise and were very brown. I believe there is a misprint in the oven temp. I will try again with a lower temp, and fewer minutes.
    (they are tasty

    ps. when baking always use unsalted butter! (it never hurts to cut the salt!

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  • on January 16, 2010

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    i followed the recipe to a T and the biscuits came out great. it was my very first time making biscuits and i am very proud to serve these at anyones dinner. my husband loved them and asked me to make these for saturdays breakfast. thanks pat and gina

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  • on January 04, 2010

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    The Neely's cookbook has a similar recipe for biscuits that calls for a 425 temp oven for 10-12 minutes. That seems good for this recipe too.

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  • on January 03, 2010

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    i made this for a family dinner the other day and the smell alone brought my children into the kitchen and they ate them before they were out of the oven and dinner was on the table and the butter was even better with them i will definetly be making this again if you follow the recipe as it describes you will get the biscuits you desire.the butter mixed into the dough makes it moist and flaky too

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  • on December 27, 2009

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    Thank you to everyone who has previously left comments on how to make this a better biscuit recipe. I ddn't follow the recipe, I did as suggest by several people, to cut my salt in half, and dropped the temp to 400. One could argue that that's why the biscuits were just okay, instead of great. My bisuits didn't rise, I just opened both my baking powder and baking soda. That didn't seem to be the problem. But the biscuits weren't a disaster, they were flaky but just a little flat. I do intent on trying this recipe again, but the next time I'll cut the biscuits thicker and a little taller to account for them not rising.

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